A guy at work just brought in some deer bacon. It was one of the best ways I've had venison. He mixed ground venison with ground pork, I believe he said this was 60% venison and 40% pork. He then mixed in bacon seasoning from a butcher and packed it into loaf pans. The pans were refrigerated overnight and and then dumped out on the racks of his smoker and smoked about 10 hours then sliced thinly. If you have a smoker I highly recommend it.