We get sausage at a local meat market, small place where they're in the back room cutting while you're in the front room in the freezer. They make sausage with a Maple flavoring and it's pretty good, so I thought why not? I always put sausage in when I'm grinding venison for some good fat, and it always helps flavor and moister cooking. I had a quart of dark, dark syrup we weren't going to eat, so I added about 1/4 cup of the dark cooking syrup into about 3 pounds of ground venison and mixed it in real good, then packaged it for freezing. Haven't tried it yet, probably going to wait for grillin season, which may be when I'm boiling in a few weeks. Anybody ever try maple venison burger?.