12-14-2019, 03:07 AM
6 inch piece of backsrap
Coat thickly with Montreal Steak Seasoning and put in ziplock bag, put in fridge until the next day. Take out and let come up to room temp then cook over hot coals until rare to medium rare. Take off grill and let rest 5 minutes then slice thin cross grain.
For those that like bacon burger. Sometime when you have the smoker going smoke some bacon very smoky to where it is about to smoky to be good then grind that up 20 bacon with the venison burger. You can cook this indoors or even on a Forman grill and it taste like it was cooked over a fire outside. Works great in Chili also
Coat thickly with Montreal Steak Seasoning and put in ziplock bag, put in fridge until the next day. Take out and let come up to room temp then cook over hot coals until rare to medium rare. Take off grill and let rest 5 minutes then slice thin cross grain.
For those that like bacon burger. Sometime when you have the smoker going smoke some bacon very smoky to where it is about to smoky to be good then grind that up 20 bacon with the venison burger. You can cook this indoors or even on a Forman grill and it taste like it was cooked over a fire outside. Works great in Chili also