This is my own recipe. You might know that Pemmican was a traditional way of preserving highly nutritious food for Native Americans. It was a combination of meat, fat and fruit.

https://en.m.wikipedia.org/wiki/Pemmican

I like experimenting with wild game meats and fruit combos, so I had made a previous version of this that turned out OK, but wanted to take another try at this for a potluck dinner tomorrow.

1 lb ground venison
4 slices bacon
1/2 onion, chopped fine
1/4 tsp each Oregano, Thyme and Basil, or even just an Italian spice mix
1/2 cup fresh blueberries or substitute raisins, dried cranberries or other fruit of your choice.
2 oz rum (whiskey works well, too)
1 egg, beaten
20 frozen tart shells (or make your own)
Hard cheese, shredded or sliced (I used OKA, a Canadian brand from Quebec).

Fry bacon until crisp, remove from pan.

Brown ground venison and onions in the bacon grease. Add Italian seasoning while cooking. Add blueberries at the end, just so they lightly cook and start to break down. Set aside to cool.

After meat has cooled, add rum and the beaten egg. Mix together well. Spoon into tart shells.

Crumble crispy bacon on top, then add a thin slice of cheese or shredded cheese.

Bake in 350F oven for 25 min or until tart crust is brown.

Can be served cold or reheated.