2 lbs. ground venison
3/4 c. finely chopped onion
1 tsp. salt
1 c. grated American cheese
1 c. chopped pickles or pickle relish
1/2 tsp. pepper

Roll venison meat out on a sheet of aluminum foil as for pie crust. Cover 1/2 of the meat with cheese, onion and pickle mixture; season with salt and pepper. Fold over uncovered meat; seal edges. Wrap in foil; broil on grill. Serve on bun or plain.