I am actually posting this one a year later…where does the time go….an amazingly cool girl friend of mine gifted me deer from her first ever hunt last Winter, pretty awesome and kinda special I think (I knitted her a toque). Actually, irronically, knitting is the reason I haven’t been food blogging as much ha but anyways…. Now I don’t eat a lot of meat but when I do its always free range or grass fed and a major bonus if hunted in its natural environment by a friend none-the-less! I understand hunting could be a sensitive topic for some but personally, I love wild sourced meat and if you’ve actually hunted and prepared it yourself, even better. If you’re a meat eater I think it’s the most respectful way to get it and by any comparison with the factory-produced, chemical-drenched, hormone filled, fat-laden pseudo-meat that too many North
Americans grow obese and sick from eating today, wild meat — fish, fowl or red — is brilliantly natural, inimitably healthy and morally superior. Ahem …..ok on that note here is my deer burgars and my take on a classic simple deer stew recipe. And much love to Heather for sharing her deer.
1 teaspoon fresh ground pepper
1 teaspoon dried Oregano
1 teaspoon dried Thyme
1 teaspoon Garlic Powder
1/4 cup Flour (I use a mix of brown and sweet rice floor)
2-3 tablespoons high heat oil like Grape Seed
3 large cloves Garlic, crushed
3 large Sweet Onions, coarsely chopped
1 lb Carrots, sliced
1 Bay Leaf
1/2 cup Red Wine
1 tablespoon Worcestershire sauce (I use gluten-free)
3 cups Low Sodium Broth (I use sea salted vegetable)
2 lbs Potatoes, cubed or sliced (I use mixed little gems and just cut them in half)
2 tablespoons Starch: Arrowroot, Potato or Cornstarch
Sea salt to taste
Season meat with pepper, oregano, thyme and garlic powder then dust with flour.
Heat oil in large heavy bottomed stewing pot. Sauté meat until browned.
Add garlic, onions, carrots, bay leaf, wine, worcestershire and broth. Simmer, covered, for about 1 1/2 hours or until meat is tender.
Add potatoes and cook another 30 minutes, or until potatoes are tender.
Mix starch with an equal amount of water. Stir into stew until mixture has thickened.
Adjust Salt and Pepper.
I was surprised at the lack of recipes online for Venison Burgers, what I did notice though is most had some sort of fat added to them as Deer meat, similar to Bison which I work with more often, is very lean. With Bison Burgers I add oil, here I used bacon and was quite happy with the results, now of course if pork isn’t your thing, and honestly it rarely is mine, you can omit the bacon and simply add a healthy high oil of your choice. A high heat oil would be best but I think olive oil would be okay if you are planning to make a more rare burger. Also if you omit the bacon you should ass some sea salt.
1-2 pounds Deer Meat
1 teaspoon fresh Parsley, chopped
1 teaspoon fresh Thyme, chopped
1/4 teaspoon Smoked Paprika
6 slices of Bacon
2 Shallots, diced
2 cloves of Garlic
1 tablespoon Worcestershire Sauce
1 tablespoon Dijon Mustard
1/4 cup Panko Bread Crumbs or Gluten-Free Bread Crumbs *optional
In a bowl, combine ground Deer with fresh ground pepper and chopped spices and set aside.
Pan fry bacon, once cooked to crisp, remove from the pan and set aside. Now cook onions garlic in the bacon fat till just soft. Remove from heat to cool.
Combine deer, worcestershire, mustard, and onions, garlic with the bacon fat and mix well with your hands. Now add the egg and the bread crumbs if you are using them. Cover bowl and refrigerate for about an hour. Once chilled, form 4-6 patties and then grill! Can be frozen for later use. Cook from frozen.