Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Deer Chesapeake


photo of Deer Chesapeake

Submitted by Cookie

Hunters hunt for their “groceries.” It would be cheaper to buy our meals, but many hunters take great pride in filling their family’s bellies with healthy and nutritious meals they harvested.

One of my favorite big game recipes is called Deer Chesapeake. This delicious meal has its roots in an Eastern Shore of Maryland hunting camp. Prior to the opening day of deer season, a group of veteran hunters gathered at their rustic hunting camp. The evening meal was prepared from last year’s remaining deer from their freezers. The same “Old Cook” would make the meal from memory. Each year, my friend Keith, would assist the cook and try to get the recipe recorded correctly. It took several seasons to get it just right. When “Cookie” tasted the recipe and thought it was perfect, Keith knew he could pass along this tasty tradition.

For a lot of hunters, it is about food. “You can’t eat antlers!” Wild game has no chemical additives that are common in processed or farm raised meats. As hunters, we provide meals for our families. Humans are “Hunters and Gatherers.” We survive upon what we hunt, grow, or purchase. Our canine teeth are evidence of our omnivore nature. Somehow our own harvest always tastes better.

At Keith’s western Maryland deer camp, we still enjoy Deer Chesapeake on the evening before the opening day of rifle season. Any Big Game works well with this recipe. Please feel free to share this recipe with your family and friends.



  • Brown the following in a large iron kettle;
    2 lbs. of cubed meat, ¾ lb. of diced onion, ¼ clove of garlic, 5 tbsp. of olive oil.
  • When the browning is complete, add the following;
    ½ tbsp. of dry mustard, 2 tbsp. of paprika, dash  red pepper, ¼ cup of brown sugar, ½ cup of Worcestershire Sauce, 1 tbsp. of apple cider vinegar, 1 cup of ketchup and 3 cups of water.

Simmer for 2 hours.


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  • 2 lbs cubed meat
  • ¾ lb diced onion
  • ¼ clove garlic, 5 tablespoons olive oil
  • ½ tablespoon dry mustard
  • 2 tablespoons paprika
  • dash of red pepper
  • ¼ cup brown sugar
  • ½ cup Worcestershire Sauce
  • 1 tablespoon apple cider vinegar
  • 1 cup ketchup
  • 3 cups water

Serving Suggestions

Serve over egg noodles and enjoy together with this “Southern Corn Bread” recipe.

Southern Corn Bread
Mix the following:

  • 1 cup white flour
  • 1 cup yellow ground cornmeal
  • ½ cup sugar
  • ½ stick melted butter
  • 1 tablespoon baking powder
  • 2 eggs and 1 cup milk

Bake in a 9 inch baking dish at 350 degrees for 30 minutes. Before serving, use a fork to make holes in the top then pour honey over the cooked cornbread. It just doesn’t get any better.