1 lb ground beef 80/20 (or two pounds if you don't have venison)
1 lb ground venison (2lbs beef if you don’t have venison)
1 envelope onion soup mix
1 bottle Musket Powder (red or black label)
½ cup mayo
½ stick of butter, melted
2 cups shredded cheddar cheese
4 strips of bacon
1 white onion, diced
½ cup pickles
24 king Hawaiian rolls
- Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
- Grease pan with a piece of bacon, high heat, add onions, continuously stir until you notice the onions starting to slightly burn, reduce heat and bunch the onions together at one end of the pan, sprinkle a few pinches of salt over them. Continue to stir until the onions are fully carnalized (copper in color)
- Cut up remaining bacon into bits. Mix together the ground venison/beef and onion soup mix, bacon bits and onions in a large skillet. Cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
- Remove entire cluster of rolls from packaging, cut in half separating the tops and bottoms, try keep rolls attached. Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Once every roll has the mixture on top, generously dust everything with Musket Powder. Replace the tops. Brush tops of buns with melted butter and musket powder. Cover with another sheet of aluminum foil sprayed with cooking spray.
- Bake in the preheated oven for about 30 minutes. If the foil is tightly sealed, you will have a great smelling and astatically pleasing steam cloud in the kitchen. Serve with sliced pickles.