MSU Extension White-Tailed Deer Management

Barbecued Venison Bugers

October 1, 2017

Michigan Venison: How to field dress, butcher, prepare/cook/preserve

If you happen to get a deer that has a very strong wild flavor, here is one way to prepare the meat to make it delicious. It’s so good on toasted buns and easy to make for a crowd.

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Ingredients

• 3 Tbsp. fat
• oil or drippings
• 2 pounds ground venison
• 1 cup onion
• chopped
• 1 cup celery
• finely diced
• 1/2 large green pepper
• chopped fine
• 1 clove garlic
• minced (optional)
• 1/2 cup chili sauce
• 1/2 cup catsup
• 1 3/4 cups water
• 2 tsp. salt (optional)
• 1/4 tsp. pepper
• 2 Tbsp. Worcestershire sauce
• 1/4 cup vinegar
• 1 Tbsp. brown sugar
• 2 tsp. dry mustard
• 1 tsp. paprika
• 2 tsp. chili powder
• 2 Tbsp. chopped parsley.

Instructions

Preheat frying pan. Add fat, oil or drippings and melt. When hot, add meat, onions and celery. Brown, stirring frequently until venison reaches 165 degrees F. Spoon off excess fat. Combine remaining ingredients, except parsley. Mix well and pour over meat. Cover pan and simmer 30 minutes, stirring occasionally. Add parsley. Serve between hot buns or over mashed potatoes, rice or noodles.