NOOOooooo, my personal experience is bear fat must be eliminated from bear meat to get rid of the slimey "stick to the roof of your mouth" feeling. We trim our bear clean to make sausage and add pork for fat.
You certainly would not want to violate your venison grind IMO.
It is a strange fat. Which is why the pioneers would render bear fat for lots of purposes. candles, leather work, pie crust etc
I have used bear fat mixed in with sausage and it was great. I would taste test your bear fat first to make sure it doesn't have any bad flavor and then use it just like beef or pork fat.
Do not render it first if you are using it to add to burger or sausage.