Ingredients:

  • 1 lb ground deer meat (Venison)
  • 1 tsp kosher salt
  • 1/2 tsp coarsely cracked black pepper
  • 1 tbsp avocado oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 small yellow onion, finely diced
  • 2 tbsp unsalted butter
  • 1/2 tsp Worcestershire sauce

Instructions:

  1. Take the 1 lb ground deer meat out of the fridge and pat it dry with paper towels. Moisture is the enemy of a good sear.
  2. Sprinkle the 1 tsp kosher salt and 1/2 tsp black pepper over the meat, tossing gently to distribute.
  3. Add 1 tbsp avocado oil to the skillet over medium high heat until you see a faint wisp of smoke.
  4. Place the meat in the pan, spreading it out into one large flat layer. Cook 3 minutes without touching it until a dark brown crust forms.
  5. Break the meat into large chunks and toss in the 1/2 yellow onion. Sauté 4 minutes until onions are translucent.
  6. Stir in the 4 cloves minced garlic, 1 tbsp rosemary, and 1 tbsp thyme. Cook 1 minute until the fragrance fills the room.
  7. Stir in 1/2 tsp Worcestershire sauce, scraping up any brown bits (fond) from the bottom.
  8. Drop in the 2 tbsp unsalted butter. Baste the meat for 2 minutes as the butter foams and coats everything in a glossy sheen.