Grind meats fine and press together like a round steak. Cook in an iron pan at 300°F. Do not turn meat over at all until the side you are cooking is sufficiently done. When the blood turns white, turn meat over with a pancake turner. Salt and pepper the meat only after turning over, not before. Cook meat to medium or well done. Serve very hot with a little hot brandy and honey to taste. Venison paddies go well with a bottle of burgundy or Clarey.