Cook bacon in a frypan over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in frypan then add garlic and eschalots. Cook and stir until softened, about 3 minutes, then add to bacon.
Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper and egg until evenly combined. Refrigerate for 20 minutes.
Preheat barbecue for medium-high heat.
Shape the mixture into 6 patties and barbecue to desired doneness. Serve on toasted hamburger buns with your favorite toppings.