Wednesday, December 29, 2010

Look it's BACON !

BACON! BACON!

Bacon Infused Venison Burgers with Bacon Coleslaw.

Venison, while very healthy, can be a bit dry, so to the venison burger I added bacon, and bacon drippings, some spice and seasoning and a couple other not so secret ingredients. Serve with your favorite toppings, cheese, lettuce, etc. or for a change of pace add a couple tablespoons of bacon coleslaw on top, which has chunks of pepper and lots of peppery, smoked bacon in it. Bacon a deux. It doesn't get any better.

It was dark when the photos were taken, but click to enlarge.

6 slices bacon, finely diced
1 teaspoon minced garlic
2 shallots, minced
2 pounds ground venison
1 Tablespoon Worcestershire sauce
1 Tablespoon Guinness
1 teaspoon McCormick Monterey Hamburger (or Steak) Seasoning
1 Tablespoon chopped fresh parsley
1 egg, beaten with a fork

Cook bacon in a skillet over medium heat until browned and crispy. Remove bacon, leaving most of the grease (there's not a whole lot for just six pieces). Add garlic and shallot to bacon drippings and cook and stir until softened on medium heat, about 3 minutes; then remove and add to bacon.

When cooled, mix in venison, Worcestershire sauce, Guinness, (oh look there's most of a can just going to waste), parsley, salt, pepper, steak seasoning and egg until evenly combined.

Refrigerate for 15 minutes while you heat up an outdoor grill to medium-high. Shape into six patties and grill.

click to enlarge photos