Start by soaking the bread in the milk, and melting
the butter. Then finely chopping the bacon (you want
it about the same consistency as the ground venison).
Place the ground venison in a mixing bowl. Add the
chopped bacon and melted butter. Remove the bread
from the milk, and squeeze out the excess milk, and
add to the ground meat mixture. Mix all the ingredients
well (this is the time to use your hands).
Form into bun sized patties. There will be very little
shrinkage in this burgers as they cook. Sprinkle on
your favorite buger or steak seasoning mix. Grill,
preferably over a hot charcoal fire, until cooked
to your desired doneness. Serve on the bun with your
favority condiments and toppings. A strong flavored
cheeze goes very well on these burgers.
Cliff Note: I sometimes add a couple of
tablespoons of freash diced sweet onions into the
meat mixture for variety.