“Look out for deer!” my parents warned if I was on my way home.

That is the Midwest expression of affection and concern, especially in the fall when animals are moving as a result of weather changes.

“We thought you hit a deer!” they said if I arrived late.

We didn’t have cell phones back then. Safety often was judged by the clock.

I didn’t exactly live in a wildlife refuge, but entire herds of deer were within a mile of my home in Minnesota. I remember counting 150 deer looking at me from a cornfield.

At dusk, members of the herd sometimes jumped across the highway. Fortunately, I have never hit a deer.

As you might guess, deer hunting continues to be a popular hobby in the Midwest and throughout the U.S. South Dakota, Wyoming, Montana and North Dakota have the largest percentage by state population of license purchases according to some national data.

Hunting and fishing are long-standing traditions in many cultures throughout the U.S. Our distant ancestors hunted, fished and grew their own food supply. Hunting was part of survival and in some areas, remains a key way to keep meat in the freezer.

I grew up in a family that enjoyed hunting and fishing. We had venison (deer meat), pheasant, grouse and various types of fish as a part of regular meals throughout the year, thanks to our freezer.

Hunting is a sport that allows people to bond with their families and friends while wearing blaze orange clothing for safety. A successful hunt can, potentially, fill freezers with protein-rich food. Hunters are part of wildlife management and conservation.

The nutritional value and flavor of wild game varies depending on the diet of the animal. Wild game usually is lower in calories and fat than domesticated animals. According to data from the U.S. Department of Agriculture, a 3.5-ounce serving of venison has about 120 calories and 2.5 grams of fat.

Remember these tips from one of the NDSU Extension pocket guides:

• Be sure to abide by the game regulations for hunting, transporting and storing game. In warmer weather, pay special attention to prompt field dressing, cooling and transportation to the processor.
• Be aware of special considerations associated with chronic wasting disease (CWD), which is a fatal disease to deer, elk and moose. See cdc.gov/prions/cwd/index.html for more information. To date, no reported CWD infections have been found in humans.
• Keep the carcass cool during transport. Do not tie a deer carcass across the hood of the car or put it in the trunk when it is still warm. Keep the carcass out of direct sunlight and allow for adequate air circulation.
• If you choose to process your own game, don’t cross-contaminate during processing. Wash your knife, hands and cutting board often with warm, soapy water. Wear rubber gloves.
• Store freshly processed meat in the refrigerator and use within two or three days.
• Freeze game properly. Prevent “freezer burn” by using the right packaging materials. Label packages with contents and date. Avoid overloading the freezer. Freeze only the amount that will become solidly frozen within 24 hours.
• Do not can meat unless you have a pressure canner. Follow the guidance in “Home Canning Meat: Poultry, Red Meats, Game and Seafood” from the NDSU Extension website (ag.ndsu.edu/food) in the “Food Preservation and Wild Game” section.

The first project I ever completed for NDSU Extension was a collection of wild game and fish handouts (three “pocket guides” and three “Wild Side of the Menu” handouts) with my now-retired colleagues. Check out those guides. In the meantime, here’s an easy fall meal you can make with venison or ground beef.

Venison Stroganoff

2 pounds ground venison (or beef)
1 tablespoon canola oil (or favorite cooking oil)
1 medium onion, chopped (about 1 cup)
1 (10.75-ounce) can mushroom soup
1 (4-ounce) can mushroom stems and pieces, drained
Water or milk to desired consistency
½ cup fat-free sour cream
Salt and pepper to taste
3 cups cooked egg noodles

In large skillet, saute venison (or beef) and onion in oil until brown. Add soup, mushrooms and additional liquid as desired. Heat but do not boil. Add sour cream and salt and pepper as desired. Warm throughout and serve over hot noodles.

Makes six servings. Without added salt, each serving has 380 calories, 15 grams (g) fat, 30 g protein, 29 g carbohydrate, 2 g fiber and 550 milligrams sodium.

(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)

NDSU Agriculture Communication – Nov. 2, 2023

Source: Julie Garden-Robinson, 701-231-7187, julie.garden-robinson@ndsu.edu

Editor: Elizabeth Cronin, 701-231-7881, elizabeth.cronin@ndsu.edu