Ingredients
500 g venison, minced
250 g bacon, minced
1 small onion, chopped
1 tsp ground sage
½ tsp ground ginger
¼ tsp black pepper, ground
¾ tsp onion salt
½ tsp SIDS SMOKEY BBQ RUB
Directions
Combine the venison, bacon, sage, ginger, SIDS SMOKEY BBQ RUB, pepper and onion salt in a large bowl and mix well. Shape into 12 patties using about ¼ cup of mixture per patty. Patties can either be pan-fried or frozen for later use.
Cook's Note:
If you would like to start with a venison roast and grind it yourself, just cut the venison and bacon into chunks, then toss together with the seasonings before grinding and forming into patties.
History: Venison derives from the Latin venari (to hunt or pursue). This term entered English through the Norman in the 11th century, following the Norman invasion of England, and the establishment of Royal Forests. Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families 'Cervidae' (deer), 'Leporidae' (hares) and 'Suidae' (wild pigs) and certain species of the genus Capra (goats and ibex), but in the northern hemisphere the word's usage is now almost entirely restricted to the flesh of various species of deer.
