Ingredients:

  • 1 lb ground deer meat
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 1 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh parsley, chopped
  • ½ tsp onion powder

Instructions:

  1. Pat the ground deer meat dry with paper towels.
  2. In a small bowl, combine 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp onion powder; sprinkle the seasoning evenly over the meat and toss gently to coat.
  3. Heat 1 tbsp avocado oil in a 12-inch cast iron skillet over medium-high heat until the oil shimmers.
  4. Add the meat in a loose layer and let it sit undisturbed for 3–4 minutes to develop a crust.
  5. Flip and break the meat into chunks, cooking for another 3–5 minutes until the internal temperature reaches 160°F (71°C).
  6. Reduce the heat to medium, create a small well in the center of the meat, and add 3 tbsp unsalted butter.
  7. Once the butter is melted, stir in 4 cloves minced garlic, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme.
  8. Toss the meat continuously for 60–90 seconds until the garlic is fragrant and the butter is nutty and golden brown.
  9. Remove from heat immediately and stir in 2 tbsp chopped parsley.