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West Virginia Wildlife
Cooking Game
Patrick McMurtry A Cheesy Twist For Deerburger

November 7, 2012
Reporter: Patrick McMurtry
Videographer: Brad Rice


This is the time of year the woods are full of deer, and hunters looking to harvest a nice buck or a good sized doe. What happens next is the best part of hunting-eating, and it's important to follow some basic guidelines, especially if deer burgers are what's for dinner. We caught up with Nicholas County school's chef instructor Julie Stone for some guidelines on how to cook something good and safe.

"We stuck with burgers today and want people to realize any kind of ground meat needs to go to 165 degrees, it comes into contact with a lot of different areas in the grinding process, unlike other cuts of meat." says Stone.

And unlike most other cuts, ground venison is very versatile. You can make deer chili, spaghetti, and, of course, deer burgers. Sometimes you want to spice things up, though.

"Today we made some pimento cheese with deer burger. We demonstrated how to make the homemade pimento cheese, which is always a Southern favorite. People can eat it on sandwiches, crackers, you just can't go wrong with cheese." says Stone.

When you're looking for ways to cook fifty pounds of ground venison you have in your freezer, different is good, and take it from me, someone who's not crazy about pimento cheese, it is a good combination. Another good combination is locally harvested venison and add ons from local farmers.

"We're going to roast those red peppers yourself and not use jarred, use local ingredients, peppers are available, parsley, there are some great cheese makers out there, so try to support those guys." says Stone.

And support your budget by getting out there and harvesting a deer or two this year, your family will thank you for it, I know I'll be out there.

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