Cooking With Deer Meat

Russell brought home this bag of ground deer meat when he visited from Maine recently. He got the meat from a hunter friend up there, but didn’t get around to cooking it during his visit, and as a result it’s been sitting in the freezer. I’m intrigued to try it, so I’ve thawed it out and am trying to decide what to cook with it tonight.

Other than, perhaps, a piece of venison jerky years ago, I don’t think I’ve ever tried any food made with deer meat. However, in the past I’ve eaten bison burgers and some elk meat at a wild game night at a local restaurant. I don’t mind the stronger flavor you tend to get with meat from wild animals–although you never know, venison meat might be different, and of course the preparation is critical.

I have no idea how to prepare and cook ground venison, so I did the normal modern thing: a Google search. To my surprise, a search for “recipes for ground deer meat” yields a treasure trove of suggested dishes, from tacos to goulash to “hunters’ casserole” to meat loaf, chili, spaghetti sauce, and of course burgers. The recipes for venison–like this one for chili from a website with the delightful name “Rustic Recipes”–often point out that it is viewed as healthier than domestically raised meat, because it is lower in saturated fats, doesn’t have artificial hormones or antibiotics, and is “a good source of iron.” That last comment means you might want to make sure you add some flavoring to the dish. Recipes for venison burgers, like this one, also note that because venison has less fat, you need to add something (the recipe suggests butter) in preparing the patties to avoid a dry burger and avoid overcooking them. The recipe also recommends adding garlic powder, onion powder, balsamic vinegar, Worcestershire sauce, as well as salt and pepper, for seasoning.

Tonight I think I’m going to start with the basics: venison burgers.