Nothing new to any of Y'all probably but Just thought I'd share my effort.
I ran four slices of bacon through my meat grinder and added it to about a pound of ground venison along with a healthy dose of salt, fresh ground black pepper and garlic powder.
Since it was too cold to be outside tending the grill I got my stovetop cast iron griddle (ridges side up) piping hot and cooked them to about 135 degrees. Turned them 45 halfway through each side for that nice crosshatched look.
Came out juicy and delicious.
I served them to a friend who eats venison frequently but he assumed it was beef.
I ran four slices of bacon through my meat grinder and added it to about a pound of ground venison along with a healthy dose of salt, fresh ground black pepper and garlic powder.
Since it was too cold to be outside tending the grill I got my stovetop cast iron griddle (ridges side up) piping hot and cooked them to about 135 degrees. Turned them 45 halfway through each side for that nice crosshatched look.
Came out juicy and delicious.
I served them to a friend who eats venison frequently but he assumed it was beef.
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