Here's the 8 point that I got a couple weeks ago...
I got my meat back from the Processor yesterday. I took a few things out to try within the next few days.
I ended up getting 25 packs of hamburger, 12 packs of cube steak, 4 packs of bratwursts, 3 packs of hot dogs, and 1 big boneless ham that I'm going to use to make jerky.
This morning, I decided to use 1 lb of the meat and experiment with a venison fatty.
I seasoned the meat itself with a BBQ rub, some Sage and some Dale's Seasoning. Flattened that out and topped with some grated Cheddar. Then rolled it up and wrapped in bacon. The Dale's Seasoning is really popular around these parts, especially among the country folk such as myself ,and it tastes great in venison and beef burgers...You just use it kinda like you do Worcestershire Sauce.
Took the fatty to an internal temp of 160 deg f and gave it a 10 minute rest.
I think I'll be making up 2 fatties double this size for the Eggtoberfest next weekend. Instead of using Cheddar though, I'm going to use the Cheese mixture from Griffin's Turtle Eggs. That mixture should hold up much better when slicing into it. As far as the venison itself goes, it tastes awesome! No gamey taste at all. I had the Processor mix in some beef trimmings to add some fat. It's around 85/15 meat to fat, which worked out well because the fatty was still plenty juicy.