“Completely inexpensive if your hunter has been successful and just lovely served with brown gravy. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Substitute antelope, moose, elk or reindeer, if you wish.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs venison
  • 5 slices bacon
  • 1 onion, peeled and minced
  • 1 egg, slightly beaten
  • 1 12 teaspoons salt
  • 18 teaspoon pepper
  • 2 tablespoons fat

Directions

  1. Grind meat and bacon together twice.
  2. Add remaining ingredients, mix thoroughly and form into patties.
  3. Brown on both sides in skillet in hot fat.
  4. Continue cooking slowly, until meat is thoroughly cooked.

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