In the Wild with Greg Wagner


This is a must-try, healthy, tasty recipe for those of you who have or will have ground venison in the frig or freezer this fall or winter. It’s actually a healthy twist on an older recipe in my file. Even non-hunters and non-wild game meat eaters visiting the Wagner abode have thoroughly enjoyed this recipe! It serves eight people. Bon appetite! See you out there, grill-side! By the way, if you would like to receive or donate some venison, don’t forget about our Nebraska Deer Exchange Program here:

Recipe Ingredients

  • 1/3 cup fat-free mayonnaise
  • 1 teaspoon lime juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated lime peel
  • 1/3 cup chopped green onions
  • 3 tablespoons fat-free, plain yogurt
  • 2 tablespoons finely chopped jalapeno pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 pounds ground venison
  • 8 whole wheat or multi-grain hamburger buns, split
  • 8 slices reduced-fat or low-fat Pepper Jack cheese

Recipe Directions

  1. In a small bowl, combine the mayonnaise, lime juice, mustard and lime peel; cover and refrigerate until serving.
  2. In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. Grill until meat is no longer pink. Serve on buns; top with cheese and mayonnaise mixture … Mmmm!


Katie Stacey, Office Clerk for Game and Parks in Omaha, shows you the most recent edition of the Outdoor Nebraska newspaper along with a shed antler and a replica of a morel mushroom. Katie is a dedicated morel mushroom and shed deer antler hunter!

Katie Stacey (pictured above) and I wrote an easy-to-read article for the Spring/Summer edition of the Outdoor Nebraska newspaper published by the commission on hunting for morel mushrooms and shed deer antlers.

The Outdoor Nebraska newspaper is available at this link:

We’ll see you out there with your kids huntin’ them sheds and ‘shrooms!