I am pretty sure positive this older buck had no clue the day he went down , how much he was going to entertain us for the rest of the year . :highfive
We did our own preparation from the minute he hit the dirt to the last bite of the burger .
15 to 20 per cent fatty bacon double ground when mixed with the venison to ensure a real nice mix and good burger quality ground meat .:highfive
next stop , quart freezer bags full to the top and then sealed with zero air in them about 3/4
of an inch thick and stacked into the freezer . :highfive
( cut when still frozen into 4 squares )
when ready to cook ,season to taste and hit a medium heat small cast iron skillet with them until medium well done and then slip on a slice of pepper jack and a few crumbs of sharp just for grins .:highfive
have your sauteed mushrooms ,jalapenos and white onions ready for assembly along with some slightly toasted buns .:highfive
a few think slices of roma tomato and a some baby spinach leaves and maybe just a tad of real thin avocado and proceed to stack said ingredients .:highfive
mayo / mustard / ketchup / ranch / red hot sauce / etc etc etc is optional :Rofl
it is quite possible you will never eat a better burger prepped and served up this way ....just saying:highfive
KABOOM is the word yawl and it aint no fooling around :cheers2
p.s. cant eat horns , just saying :Rofl
