You can’t go wrong when grinding wild game, bacon ends, garlic and jalapenos. I’ve used this recipe with Elk, Venison and Antelope. Single grind, double grind, or triple grind – it’s up to you. We used a 5-6 lbs of shoulder meat, cutting into workable pieces to go easily through the grinder. You can use less meat at any time decreasing the other ingredients. The amount of garlic, jalapenos and bacon is truly up to you. Add more or add less of any of the three ingredients to find the perfect combination for your taste.
Jalapeno, Garlic and Bacon Burger
- Elk, Venison or Antelope meat
- Garlic cloves
- Jalapenos (mild, medium or hot)
- Bacon ends and pieces
Begin grinding meat through a meat grinder adding a handful of garlic cloves, a few heaping spoonfuls of jalapenos and some bacon ends. I chose to double grind the combination once more ensuring that everything mixed together more evenly.
OTHER COMBINATIONS
Garlic and Bacon Burger
- Elk, Venison or Antelope meat
- Garlic cloves
- Bacon ends and pieces
Bacon Burger
- Elk, Venison or Antelope meat
- Bacon ends and pieces
Suet (Beef Kidney Fat) Burger: Great for adding fat to otherwise lean wild game
- Elk, Venison or Antelope meat
- Beef Suet (ask your local butcher)
Just Burger
- Elk, Venison or Antelope meat
I usually make all of these combinations after a harvest. I like to be able to quickly pick and choose which combination would work best for dinner. The jalapeno and garlic combo is perfect for wild game tacos, enchiladas and burgers. The simple combo of just beef suet works great for lasagna, meatloaf and sliders. The just bacon recipe works for everything. You really can’t go wrong!
After grinding, we measure out a soft ball sized ball of meat and wrap in two layers of plastic wrap. This size gives us the ability to pack 4 individually wrapped grinds into a 1gallon Ziploc storage bag. It makes for ease of grabbing as many packages as I think calls for whatever we’re cooking up for dinner. Minimal to no waste!
Enjoy!!!
