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I was wondering if it was ground with any extra fat or pork. My friend who supplies me with venison grinds some with pork and some with bacon. It is delicious and I use it in all the recipes I'd use ground chuck or ground sirloin. Free meat that tastes spectacular. What could be better?

Venison needs some fat!

For sausage, grind it 50/50 with pork. For meatballs, burgers, etc cut it about 75/25.

Guinness is an Irish Dry Stout. It style is very balanced between malt (sweetness) and hops (bitterness and spiciness). That said it appears that you haven't developed a taste for highly hopped beer. There are a whole range of balanced to malty beery styles out there. First I'd suggest any dark lager as they are all more malty than hoppy. Bock, Dopplebock, Marzen, Oktoberfest, Alt and Dortmunder are all good styles to explore for your taste preference. In the ale category try: brown, porter and cream/milk stouts. None of those styles are dominated by hops. You do not want: ESB, India Pale, Pale Ale, Imperial Stout, Barleywine or even some Trappist styles.

If you work with the above listed styles you are not likely to find a seriously hoppy porter as it doesn't fit the style guidelines.

One of my favs: Sam Smith's Oatmeal Stout

http://www.merchantduvin.com/pages/5_breweries/samsmith_oatmeal_stout.html