- Jul 15, 2022
Due to a very successful hunting season, I ended up with a lot of deer meat. Some I processed myself and some I had processed. A friend of mine found a processor that offers using American Wagyu fat instead of pork fat when making venison burger. I could not resist and had some of my venison made into burger with wagyu fat. Tonight was my first time to make something with it. I made bacon wrapped meatloaf and smoked it on my offset with cherry wood for 3 1/2 hours. I made some fresh french bread to go with it and added some Carolina gold bbq sauce I made and it was outstanding. I did not do any sides because I knew if it was as good as I hoped, it would be a multiple sandwich night. That wagyu fat added some really amazing flavor.