1 1/2 lbs. deer burger (with suet)
1 onion (chopped)
1 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne
1/2 tsp. garlic powder
2 tbsp. chopped parsley
1 tube Texas style refrigerator biscuits

In a skillet, cook deer burger with the onion until the meat is done. Drain any excess grease. Stir in all seasonings and parsley.

On lightly floured wax paper, roll out biscuits into 6 inch circles. Put 3 or 4 tablespoons mixture in center of each biscuit roll, fold over and seal edges with fork tines, or moisten edges with water and crimp to seal.

In a large clean skillet, add a thin coat of cooking oil. Heat to medium hot. Lightly brown on each side, adding oil as necessary. Serve hot.