Cut the deer and the bacon into pieces small enough to go through your grinder.
Grind the deer and the bacon together.
Once ground, mix throughly together.
Shape into patties and freeze or freeze in bulk packages.
Cook, Serve and Enjoy!
Notes From Ray:
"When I grind my deer for burger I generally grind fresh side pork with it. But this year I used smoked slab bacon, 2-3 lbs. of pork per 8 lbs. of deer. The side pork keeps the burgers moist, but the bacon does the same thing but with a smokey flavor."
Mix Morton's meat loaf and sausage seasoning to 1 lb. of the ground meat to make breakfast sausage. For larger quantities of breakfast sausage add Leggs pork sausage seasoning. This brand makes 25 lbs. at a time.
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