MeatEater, Inc. is an outdoor lifestyle company founded by renowned writer and TV personality Steven Rinella. Host of the Netflix show MeatEater and The MeatEater Podcast, Rinella has gained wide popularity with hunters and non-hunters alike through his passion for outdoor adventure and wild foods, as well as his strong commitment to conservation. Founded with the belief that a deeper understanding of the natural world enriches all of our lives, MeatEater, Inc. brings together leading influencers in the outdoor space to create premium content experiences and unique apparel and equipment. MeatEater, Inc. is based in Bozeman, MT.

Seared venison patty on rice with brown gravy, sunny-side egg and sliced scallions

Venison Loco Moco

  • Course

    Main

  • Duration

    45 minutes

  • Serves

    3 to 4
Chef’s notes

I first discovered loco moco in a Hawaiian restaurant in San Diego. As I spooned ground meat, gravy, and rice into my mouth, I could tell this was a perfect comfort food. It's such a good idea, I wondered why I'd never put this meal together before on my own.

Loco moco's origins trace back to 1949 in the town of Hilo on the island of Hawaii. Like many other regional cuisine, the origins are often disputed. The only thing you can't argue about with this dish is that it’s simply delicious. Burger patties and brown mushroom gravy can be whipped up in the kitchen or over the campfire. Your family is bound to enjoy this dish no matter your location.

Ingredients

Venison patties

  • 1 lb. ground venison
  • 1 tbsp. soy sauce
  • 1 tbsp. worcestershire sauce
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. garlic powder
  • ¼ sweet yellow onion, minced
  • 1 egg, whisked
  • ¼ cup panko
  • Oil for frying

Gravy

  • 2 tbsp. butter
  • 8 oz. mushrooms, sliced
  • 3 tbsp. flour
  • 1 tbsp. worcestershire sauce
  • 2 cups beef stock

Serving Suggestion

  • 4 eggs, over easy
  • 2 cups cooked rice
  • Sliced green onions

Also works with

Any ground meat

Preparation

  1. In a large mixing bowl, combine the ground meat, soy sauce, worcestershire sauce, salt, black pepper, garlic powder, minced onion, panko, and egg. Mix well and form four large, thin patties. Allow them to set for just a few minutes so the panko can incorporate with the meat.
  2. Bring a large cast iron skillet to medium-high heat with 1 tbsp. of oil.
  3. Place the patties in the pan and brown each side. Set the patties aside. Clean the pan if needed.
  4. Reduce the pan to medium heat and add the butter. Stir in the mushrooms and allow the mushrooms to cook for 3 to 5 minutes.
  5. Stir in the flour and allow it to coat the mushrooms. It may appear to cake up on the mushrooms (which is okay). Continue cooking and stirring for 1 minute.
  6. Add the beef stock and worcestershire sauce and allow the gravy to simmer for 5 to 10 minutes or until the gravy thickens to your liking.
  7. Scoop the rice on the plate and add a burger patty. Top the patty and rice with gravy and an over easy egg. Garnish with thinly sliced green onions.

Shop

Meatcrafter Essential fillet knife with long curved steel blade and olive green handle
Save this product
Shop Now
THE MEATEATER OUTDOOR COOKBOOK — STEVEN RINELLA WITH KRISTA RUANE; steak in cast-iron skillet over grill
Save this product
Penguin Random House
$38.00
Shop Now
Cookbook cover with roasted game in pan; text "MEATEATER'S wild+whole" by Danielle Prewett
Save this product
Penguin Random House
$35.00
Shop Now
STEVEN RINELLA — THE MEATEATER FISH AND GAME COOKBOOK; plate of cooked game with antler
Save this product
Shop Now
MeatEater seasonings six-pack: Mojave Mix, Roost Rub, Backcountry Bark, Bayou Boil, Backstrap Brew, Campfire Crust
Save this product
Shop Now
Mojave Mix seasoning jar, MeatEater label reads "MOJAVE MIX" and "SOUTHERN ZEST WITH A TANGY PUNCH"
Save this product
MeatEater Store
$13.99
Shop Now
Work Sharp electric knife sharpener with label "WORK SHARP SHARPENERS" and buttons "SHAPE SHARPEN REFINE"
Save this product
Shop Now
Meater+ Bluetooth stainless meat probe in bamboo charging block, visible text "MEATER+"
Save this product
Shop Now

Sign In or Create a Free Account

Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.

Related

Reviews

Save this recipe

Venison Loco Moco

Recipe by:Justin Townsend
Seared venison patty on rice with brown gravy, sunny-side egg and sliced scallions
  • Course

    Main

  • Duration

    45 minutes

  • Serves

    3 to 4
Chef’s notes

I first discovered loco moco in a Hawaiian restaurant in San Diego. As I spooned ground meat, gravy, and rice into my mouth, I could tell this was a perfect comfort food. It's such a good idea, I wondered why I'd never put this meal together before on my own.

Loco moco's origins trace back to 1949 in the town of Hilo on the island of Hawaii. Like many other regional cuisine, the origins are often disputed. The only thing you can't argue about with this dish is that it’s simply delicious. Burger patties and brown mushroom gravy can be whipped up in the kitchen or over the campfire. Your family is bound to enjoy this dish no matter your location.

Ingredients

Venison patties

  • 1 lb. ground venison
  • 1 tbsp. soy sauce
  • 1 tbsp. worcestershire sauce
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. garlic powder
  • ¼ sweet yellow onion, minced
  • 1 egg, whisked
  • ¼ cup panko
  • Oil for frying

Gravy

  • 2 tbsp. butter
  • 8 oz. mushrooms, sliced
  • 3 tbsp. flour
  • 1 tbsp. worcestershire sauce
  • 2 cups beef stock

Serving Suggestion

  • 4 eggs, over easy
  • 2 cups cooked rice
  • Sliced green onions

Also works with

Any ground meat

Preparation

  1. In a large mixing bowl, combine the ground meat, soy sauce, worcestershire sauce, salt, black pepper, garlic powder, minced onion, panko, and egg. Mix well and form four large, thin patties. Allow them to set for just a few minutes so the panko can incorporate with the meat.
  2. Bring a large cast iron skillet to medium-high heat with 1 tbsp. of oil.
  3. Place the patties in the pan and brown each side. Set the patties aside. Clean the pan if needed.
  4. Reduce the pan to medium heat and add the butter. Stir in the mushrooms and allow the mushrooms to cook for 3 to 5 minutes.
  5. Stir in the flour and allow it to coat the mushrooms. It may appear to cake up on the mushrooms (which is okay). Continue cooking and stirring for 1 minute.
  6. Add the beef stock and worcestershire sauce and allow the gravy to simmer for 5 to 10 minutes or until the gravy thickens to your liking.
  7. Scoop the rice on the plate and add a burger patty. Top the patty and rice with gravy and an over easy egg. Garnish with thinly sliced green onions.