Ingredients:
2lbs Realtree thick sliced bacon
1.5lbs ground venison
1 yellow onion
Cajun spice to taste
2oz. Realtree  Marinade

Directions:

You want to use 10 slices of bacon and weave them together on a flat surface.  Be sure to use a little wax paper on the far side of the weave.

Cook the balance of the bacon and crumble.  Dice up the yellow onion.  Combine the Realtree Marinade, yellow onions and crumbled bacon with the venison and roll into a log.  Place the log on the far side of the bacon weave (where the wax paper is in place).   Roll the bacon and venison back toward you until the entire log is covered with bacon. 

Place on the Green Egg grill at a temp of 275-300 degrees and cook to an internal temp of 160. You will need to place a pan under the roast to keep it form flaring up or cook it on indirect heat. 

Cut in 1 inch thick slices and serve like a hamburger.