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Venison is the culinary term for deer meat. It is much leaner than beef, and care must be taken not to overcook it, which can lead to a gamey flavor and tough texture.  In this recipe from the Big 4 Restaurant in San Francisco, lean ground venison is perfectly paired with a chili recipe.  You may substitute a lean ground beef, but ground buffalo, readily available at markets (or in patty form from Trader Joe's), is leaner than beef and would make a healthier substitute. Four ounces of venison supplies nearly 80% of the daily value for protein for only 180 calories and 1.5 grams of saturated fat. Venison is also a good source of iron and B-12, providing nearly 30% of the daily value for iron and 60% of the daily value for B-12 in a four-ounce serving -- SpaIndex

VENISON CHILI WITH BLACK BEANS
The Big 4 Restaurant at the Huntington Hotel & Nob Hill Spa
San Francisco

1/8 cup cooking oil
1 - 1/2 cups of sliced yellow onions
2 cloves garlic and 1 whole jalapeno, pureed in blender with 1/8 cup oil
1 tablespoons chili powder
3/4 tablespoons ground cumin
1 teaspoons dried thyme
1/2 teaspoons each, dried oregano, celery seed, paprika,
black pepper
1/8 teaspoons each anise seed, chili flakes, cayenne pepper
Small pinch of ground cloves
3/4 teaspoons salt
1 bay leaf
1 - 1/2 pounds ground venison meat (large grind) (or sub ground sirloin or buffalo)
1 - 1/4 pounds ground pork (large grind)
1 - 1/2 10-ounce bottles chili sauce (such as Heinz)
1 28-ounce can of diced tomatoes in juice
1/3 cup tomato paste
2 cups chicken broth

In a 12 quart saucepan, heat oil and brown the meat. Add jalapeno-garlic mixture, onions and spices. Cook for 5 minutes. Add tomato products and stock. Stir until well combined. Bring to a boil and then simmer for about 2 hours. Add more chicken stock if mixture becomes too think. Garnish with black beans, sharp cheddar cheese and onion crisps.

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