Ground Game Recipes – Maryland Hunting Quarterly Spring 2016

Ground Game
Blue Cheese Peach Stuffed Venison Burger

Ground Game. Delicious recipes for your game burger.

Back to the Grind.

Maryland Hunting Quarterly Ground Game Recipes pages 35-38

There are 1646 miles from Baltimore Maryland to Cheyenne Wyoming, and I relish every mile of our annual trek for bigger game. 1646 miles, 462 lbs. of meat, 183 packages or 274.5 lbs. of grinds or ground game… that’s was the yield from a recent hunt. My husband held a tag for a mule deer, and I was fortunate enough to hold a tag for a bull elk.

As careful as I try to be about savoring our tenderloins, chops, roasts, and steaks, grinds / ground game continue to control the real estate in my freezers. Grinds are the Moguls, the force to be reckoned with, and the opportunity to stray from the mundane!

So… what are you in the mood for; an All American Stuffed Burger that knocks it out of the park? Maybe… a Mexican Mole to warm your soul with spices, and dark cocoa? How about Asian without the take out?! The ideas are endless. Think ethnicity, and be fearless with your ground game!

Let’s do this! Let’s Get Back to the Grind!

Ground Game
Blue Cheese Peach Stuffed Venison Burger
Ground game
Blue Cheese Peach Stuffed Venison Burger

Stuffed Ground Game Burgers (Ground Deer, Elk, Antelope, Goose, or Duck)


1 lb. Ground Game Meat

½ teaspoon salt

½ teaspoon ground pepper

2 Tablespoon Dijon Mustard

1 Tablespoon Worcestershire Sauce

3 Tablespoons finely chopped shallots

¼ cup dry white wine

1 Tablespoon finely chopped garlic

4 Tablespoons butter room temperature

2 Tablespoons finely chopped parsley

4 tablespoon size pieces gorgonzola/ blue cheese


  • In a bowl mix meat, salt, pepper, Worcestershire Sauce, and mustard. Divide into 4 balls. Divide each meatball into 1 large and 1 small piece. Make large patties with an indentation for stuffing. Fill with cheese. Top with remaining small piece of burger. Press to seal in stuffing.
  • Mix shallots, butter, and wine in a small saucepan. Cook over medium-high heat till wine is nearly evaporated. Add garlic, butter, and parsley. Stir till blended. Turn off heat. Set aside.
  • Fry, grill, or broil your stuffed burgers about 5 minutes each side to Medium.
  • Top each stuffed burger with shallot, butter, wine sauce and enjoy!
Ground Game
Moo Shu Venison

Moo Shu Venison

Pressure Cooker Version/Can be done on the stove top


2 Tablespoons Canola Oil

1 lb. Ground Venison (Deer, Elk, Antelope)

1 Vidalia Onion sliced thinly

1- 16oz. bag fresh shredded coleslaw mix

1 Tablespoon minced garlic

¼ cup veal or beef stock

3 Tablespoons soy sauce

1/3 cup hoisin sauce

2 Tablespoons Saki or Dry Sherry

4 scallions thinly sliced

2 Tablespoons cornstarch mixed into 2 Tablespoons of water

Flour Tortillas



  • Heat oil on high or brown
  • Place venison & Vidalia Onion in the pressure cooker, and cook till venison is browned about 5 minutes.
  • Add coleslaw mix, garlic, stock, soy, & lock the pressure cooker lid for 3 minutes on high/cook.
  • Make a quick release. Set pressure cooker to high or brown.
  • Stir in Hoisin sauce, Saki or Sherry, scallions, and cornstarch mixture. Let simmer 3 minutes
  • Serve in flour tortillas, spread down the middle with a layer of hoisin sauce, and with a sprinkle of sliced scallions.
Ground Game
Mexican Mole Venison

Mexican Mole Venison (Deer, Elk, Antelope)

Pressure Cooker Version/ Works well Stovetop with a longer simmer


2 Tablespoons Canola Oil

1.5 lbs ground game

1 Tablespoon Chili Powder

½  teaspoon salt

¼ teaspoon pepper

1 cup venison, veal, or beef stock

¾ cup chili sauce

1 ½ teaspoons dark cocoa powder

2 teaspoons ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

¼ ground cinnamon

¼ cup raisins

1 seedless orange half sliced & half of rind grated

1 Tablespoon cornstarch mixed into

1 Tablespoon water


  • Heat Oil on brown or high, and brown meat for about 5 minutes.
  • Add Stock, chili sauce, cocoa powder, cumin, chili powder, salt, pepper, garlic & onion powder, and cinnamon.
  • Cook on high 10 minutes. Do a quick pressure release.
  • With lid off & temp to brown or high, add raisins & cornstarch mixture. Simmer about 3 minutes till thickened.
  • Serve over steamed rice.
  • Garnish with an orange slice & grated orange rind


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