We have a ton of hogs around here mixed in with our whitetail and exotics and if you shoot a sal under 120 lbs, they make for some great meat to mix with your venison.

Here is a method of creating awesome mixed steaks that only take you about 30 - 45 minutes to create a batch of.

- Grind up 50% wild hog meat (small grind, not chili meat size) ; hams or shoulders will work fine...don't use the tenderloins or backstrap...there are better uses for that.

- Grind up (small grind, not chili meat size) 50% Whitetail, Axis, Blackbuck, Fallow, Elk...whatever else you might have lying around or have recently harvestd....again, don't use the prime cuts...use the shoulders or hams.

- Mix these two types of meat up thoroughly, and add your own version of season including but not limited to:

1) Garlic Steaks with Fresh Garlic and Olive Oil

2) Worcestershire Steaks with Garlic Salt, Salt & Ground Pepper

3) Velveeta Steaks, Yes, the fake cheese makes a moist steak

4) Mushroom Steaks with fresh chopped mushrooms

5) Tony Sacheries seasoning Steaks - Nice Cajun flavor

- Mix the seasoning with your hands thoroughly, and Roll the meat and seasoning into a ball about the size of a baseball.

- Flatten the mixed steak and then wrap with Bacon...two pieces will most likely be required.  Fasten the bacon with either wooden skewer pieces or unwrap a paperclip to use to push through the steak and hold the bacon

- You can make a huge batch of these and freeze them for cooking later, or throw them directly on the grill.  You typically cook the steaks, away from direct fire, until the bacon cooks thoroughly, but not burned.

Any other seasoning recipes for these steaks?

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