Tag Archives: Game

Deer Stew and Burgers

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 

deer stew

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.

Deer Stew

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.


Venison Burgers 

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              Egg
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.

Bison, a Healthy Alternative to Beef

Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. When compared to other meat sources, beef, pork, chicken and even salmon, Bison has a greater concentration of iron, much lower in fat and cholesterol, and has a pretty impressive B12 level.  In fact Bison is higher in many nutrients as well as some of the essential fatty acids necessary for human well-being.  It is an excellent choice for those with heart problems and diabetes and many people who can’t tolerate beef (myself included) do well with Bison because it is much easier to digest.

Comparison Fat
Vitamin B12
Bison 2.42 143 82 3.42 2.86
Beef (choice) 10.15 219 86 2.99 2.65
Beef (select) 8.09 201 86 2.99 2.64
Pork 9.66 212 86 1.1 0.75
7.41 190 89 1.21 0.33
Sockeye Salmon 10.97 216 87 0.55 5.80

Bison meat is also high in:

B6 – helps with heart disease, depression, and kidney stones.
Selenium – this mineral protects the body from the effects of heavy metals.
Vitamin E – protects against heart disease, cancer, and strokes.
Phosphorus – for muscle function, kidneys, regular heart beat and nerves.
Zinc – boosts the immune system.
Copper – supports the blood vessels, nerves, bones and the immune system.
Potassium – great for metabolism and builds muscle.
Riboflavin (B2) – for production of red blood cells.
Niacin (B3) – for digestive system, skin and nerves.
Omega 3 Essential Fatty Acids – lowers blood pressure and helps heart conditions.
Beta-Carotene – reduces risk of cancer, helps eyes, skin and immune system.
Highest level of CLA (Conjugated Linoleic Acid) – reduces cancer, immune disorders, diabetes and obesity.

Aside from Bison’s remarkable nutritional value, of equal importance is how they are fed and raised.  Most bison are grass-fed (look for this when purchasing), are handled as little as possible, and live without drugs, chemicals or hormones.

When buying bison meat, don’t be misled by advertising for buffalo, bison is often mistakenly called buffalo but her in North America the species we have is actually bison, buffalo are from Asia and Africa.

Cooking Tips for Bison Steaks

Similar to beef yet bison needs to be cooked differently. Because of the lack of marbling (white streaks of fat), bison should be cooked at a lower temperature than normally used for beef. Fat acts as an insulator causing most meats to take longer to cook. This lack of fat also accounts for the deep red color of the meat.  I recommended the rib eye cut of bison for BBQ grilling, this is a fattier cut(while still very low)  and makes a great steak!

Cook bison rare to medium for best flavor. If you over cook it, you will experience a loss of juiciness and tenderness, similar to over cooked beef.