So if you’re like me a lot of your game ends up as ground meat but there’s only so many, tacos, chilies and burgers you can do so I’m always looking for new ways to cook my ground deer meat. I’ve tried meatballs, meatloaf, and Bolognese sauce and they are good but sometimes I like to do something different. One of my favorite off the cuff dishes is Orzo di Cervo ( fine I just made up that name) but its fitting since this dish is a deer orzo sautÃ©.
2 2/3 cup water
1 chicken bouillon cube
1 cup orzo
1 lbs ground deer meat
1 beef bouillon cube
1 -2 avocados chopped in cubes
Â¼ cup chopped Fresh cilantro
20 oz of sliced fresh bella mushrooms
Â½ teaspoon of ground black pepper
1-2 teaspoon of salt (as desired)
Â¼-1 teaspoon of red chili flakes (depends on your heat level)
2 tbsp of butter
Optional 1/2 cup feta cheese crumbles
Optional lemon or lime
Making the orzo: Combine water (2 1/3cups), chk bouillon and orzo in a small pot with lid and bring to a boil then let simmer until water is 95% gone then set aside.
While the Orzo is cooking we can begin making the ground deer meat: on high heat in a large sauce pan bring the pan to heat, then place 1 tbsp butter in the hot pan and promptly add the deer meat and continue to stir often. I like to add the chili flakes and a pinch of salt during this process. While meat is cooking dissolve the beef bouillon in the remaining 1/3 cup of water (easier if water is hot) . Brown the deer meat until cooked well then add the bouillon solution to the pan is should flash up and almost cook off completely then remove and set aside.
Begin to sautÃ© the Mushrooms in a separate pan with a pinch of salt and remaining butter (cover the pan for faster more even cooking.) Once the mushrooms are cooked through you can begin folding in the cooked orzo and deer meat combine well then shut off heat fold in the cilantro, salt to taste, then plate and add avocado pieces and feta cheese if you desire. I found a little squirt of lemon or even lime adds a nice acidity to cut through the heavy protein.