In most dishes we prefer lean ground venison, but there are a few things that really need some fat....burgers & meatloaf are two examples. The added fat helps the dish to bind together, and using bacon for that fat adds to the flavor!
3 lbs ground venison
12-16 oz package bacon (frozen), ground fine (or dice finely, or use food processor)
meduim onion, diced
medium carrot, grated finely
dehydrated diced bell peppers, 1/8 cup
garlic powder, 1/4 teaspoon
onion powder, 1/4 teaspoon
liquid smoke, 1/4 teaspoon
Worcestershire sauce, 1 Tablespoon
ketchup, 1/4 cup (plus some for the top at the end of baking)
water, 1/3 cup
quick oats (dry), 1/2 cup
Step 1: Grind the bacon
Working with the bacon while still frozen is much easier. Cut across the strips of bacon, then feed into food grinder or processor. (It's possible to dice the frozen bacon up with a knife, but you will have a less uniform mixture of bacon & venison.) I used the finest blade on my grinder.