Posted By tomsinnott on 11/17/2007 11:06 PM
I read in Field and Stream or Outdoor Life about a month or so ago about adding bacon to deer burger when you grind it up to give it some fat.  I know the butcher shops will add beef talor or pork fat to it but I thought it sounded easier/tastier.  I cut up 2 does and for every 8-10lbs of deer meat (no fat, all trimmed) add 1 lb of smoked bacon to it.  I just have a little cheapy electric grinder but I ran it all through, mixed it by hand, and ran it through again.  Ya know it smells a little like bacon when you fry it up at first but the smell goes away before it's halfway done and you can't taste it.  The bacon almost makes it seem like it is just chopped sirloin with steak seasoning in it.  It's still really lean at that mix to where it's tough to keep a burger together on the skillet but if your careful it works.  It's awesome.  All of you that cut your own gotta try it!!!