2lbs. Ground Venison
4 Slices Cooked, crumbled bacon
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
4 0z. Blue Cheese at room temp.
Cream as needed (1 to 2 tablespoons)
2 Teaspoons Oil
In medium bowl, mix venison, bacon, salt and pepper thoroughly. Make into 4 patties. In small bow, beat cheese until it reaches a smooth consistency, adding a little cream as needed. Split each patty almost in half, as if butter flying. Place 1/4 of the cheese in the middle of each patty and fold back together. Seal edges well with wet fingers. Lightly brush each patty with oil, to prevent from sticking. Put in hinged grill basket and grill to desired doneness, or if prefer, pan fry in a small amount of oil.
Submitted by Patrick McKenna
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