New Jersey

Why you can’t buy NJ venison, despite all the deer (and where you can find it instead)

Published

11 months ago

February 20, 2025

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Why you can’t buy NJ venison, despite all the deer (and where you can find it instead)

Venison is lean, organic and tasty. In a state overrun by deer, why don’t we see this local meat on more menus, and where can you go to get some?

It is illegal to sell venison commercially in New Jersey.
Hunters Helping the Hungry helps distribute donated venison to organizations in need.
So far, more than 2.5 million meals have been donated by Hunters Helping the Hungry – that’s 25,000 pounds a season.

There are lots of interesting ways to quantify just how many deer we have in New Jersey.

Simply: There are about 115,000 deer in the state.

Practically: There are over 15,000 deer-related car accidents every year in the state.

Anecdotally: Almost everyone I know has a story about hitting a deer and some have a deer head mounted somewhere in their house.

I think they’re beautiful, don’t get me wrong, but we have so many they’re sending in sharpshooters to national parks in New Jersey to cull the deer.

Oddly, in this age of locavorism, we don’t see venison on a lot of restaurant menus. And when you do, that venison is likely from New Zealand or Texas.

That’s because it’s illegal to sell wild deer meat for retail in New Jersey. And, to be clear, that’s for a very valid reason: back when it was legal to sell game meat, we nearly wiped out the American bison and the beaver. It’s a slippery slope.

It is, however, legal to donate venison and conduct wild game fundraising dinners. Now, as we come to the end of deer-hunting season in New Jersey, fresh venison is making the rounds at food pantries and special restaurant dinners.

Game dinners in New Jersey

For more than 30 years, Black Forest Inn in Stanhope has been holding game dinners, typically in coordination with local hunting groups, with venison as a star protein. Chef/Owner Heinrich Aichem says the appetite for deer meat is growing.

“We have a huge clientele. Our game dinners, we do four every year and each one is over 200 people,” he says. “These game dinners are growing steadily every year.”

Black Forest Inn hosts several game dinners throughout late winter and early spring benefiting various groups. Its first dinner in 2025 featured venison served in myriad ways: pâtê and prosciutto, chili and rouladen, ground into kielbasa and cheddar brats, and a shoulder roast.

Aichem says there are spices specific to venison that amplify its earthy, grassy and nutty flavors when making, say, venison chili or sausage.

“Bay leaf, thyme, marjoram are all the herbs essential to enhancing these stews,” he says. “When you’re making sausage, it’s mace, coriander, nutmeg… the spices normally you’d see in German bratwurst.”

Aichem says for game dinners he’ll get in about 50 deer and butcher them into whole muscle cuts or reserve some for grinding, depending on what’s on the menu. He says you can notice the difference in local venison versus meat shipped in from afar.

“Texas venison is a little straw-like,” he says. “It’s not as tender as some of the deer that comes from here, from Pennsylvania or New Jersey. Our mountain deer, we’ve got huge vegetation; when they just have sage brush to grow up on, that venison is not always as wonderful.”

The Black Forest Inn will host the Chester Game Association on Feb. 23 for its 15th annual game dinner, and it will also host a game dinner for the New Jersey Outdoor Alliance on March 2. Then (if you can wait a bit), the Virginia Hotel will host its annual game dinner on Nov. 20.

Venison for the masses

Failing a game dinner, or a generous hunter friend with no more room in their freezer to store venison, the only other place you’re liable to see deer meat is at your neighborhood food pantry.

In 1997, New Jersey passed a law that enables hunters to donate meat to food banks and shelters. That effort led a couple of hunters to create Hunters Helping the Hungry (HHH), a nonprofit that works with hunters to take their deer to a certified butcher and distribute that meat to organizations serving those in need.

Today, HHH has donated more than 2.5 million meals, estimates Les Giese, who co-founded the organization; that breaks down to about 25,000 pounds of venison a season, or 700 deer, culled by the organization’s 500 or so members.

“We have seven butchers across the state, and we need more butchers,” Giese says of how deer gets from field to pantry. “The hunter organization has to take the deer to one of those state-inspected butchers, and from there, the butcher will process it and then they’ll call up the appropriate food bank and the food bank will pick up the processed meat.”

HHH works with the North Jersey social support group Norwescap to locate distribution points.

“When we talk to our agencies, [venison] tends to be very popular. Our agencies and the clients they serve are familiar with it. Some of them are hunters themselves,” says Norwescap’s Shannon Williams. “It’s such a lean protein, it’s a healthy protein. Particularly in our counties because people are familiar with it, it moves well.”

Williams says the meat they distribute from local hunters serves a critical role in getting fresh, healthful protein to those in need.

“There’s a huge demand for meats and protein items and fresh produce, so it fills a need for that,” Williams says. “The food banks have been state-funded so we’ve been able to purchase some other proteins and things that we weren’t able to in the past and having that venison has always filled the need for protein we didn’t have access to otherwise.”

Giese agrees with Aichem’s judgment on the quality of local venison versus those culled or farmed in other locales. Over the years, he’s learned some tricks on how to prepare it well, too.

“There are several factors. One is you are what you eat. So for most of the deer around us, they’re living good and they’re not eating pine needles,” he says. “The next aspect is preparation, and venison is very low fat and it’s very easy to overcook. When you do cook it, grill or whatever, it’s got to be low and slow almost to the rare side. That can make a big difference.”

The effort to get more venison onto kitchen tables

There was an effort to legalize the commercial sale of venison in the New Jersey Legislature in 2014; it went nowhere.

Giese doesn’t necessarily see a change in the law any time soon, but he is working with the state Department of Environmental Protection (DEP) on getting people more prepared to source their own meat. In September 2024, HHH, the state DEP, Bringhurst Meats and The Buck Stop held two free deer-butchering workshops.

The goal was to equip a new generation with the tools necessary to eat locally, Giese said, and the plan is to continue these workshops later this year.

“There are a lot of middle-aged folks that want to get into hunting because of the locavore movement, and they don’t have a mentor. They don’t have a father or an uncle or family member that was a hunter, but now they want to become a hunter and they’re struggling,” said Giese. “We’re trying to educate and among the 30-somethings, there’s a lot of interest in knowing where you’re getting your meat from.”

If you do want to get your hands on some deer meat without picking up a weapon, though, Alstede Farms in Chester and Fossil Farms in Boonton sell venison sourced from New Zealand.

Or head to a game dinner. Aichem sees these events as an opportunity to spread the gospel of venison to his diners.

“Venison itself, there are no hormones, no antibiotics; it’s completely organic,” he said, “and I think it’s the best, really.”

Matt Cortina is a food reporter with NorthJersey.com/The Record. Reach him at mcortina@gannett.com.

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New Jersey

Soaking rain, gusty winds looming in N.J. this weekend before cold air sweeps in

Published

9 hours ago

January 8, 2026

Press Room

Soaking rain, gusty winds looming in N.J. this weekend before cold air sweeps in

New Jersey residents can expect quiet conditions Thursday night before a warm front lifts northward, bringing increasing clouds and a chance of rain showers by Friday afternoon.

Temperatures are forecast to rise 10 to 15 degrees above normal, reaching the mid-50s, as a precursor to a wet start to the weekend.

The first round of precipitation is expected to arrive late Friday afternoon into the early evening hours. While rainfall is generally expected to be light during this initial phase, there could be an isolated rumble of thunder, according to forecasters from the National Weather Service.

A cold front will pass through the region overnight, likely creating a lull in the rain showers before the next system arrives.

More widespread rainfall is forecast to return Saturday afternoon and evening as low pressure tracks across the area. During this time, rain could become heavy at times.

Rainfall totals between a half inch and 1.5 inches are predicted across New Jersey through Saturday night. Despite the anticipated volume of water, forecasters say flooding risks should be minimal to none.

Due to the recent stretch of mild temperatures, there is no concern regarding ice jams or river ice hindering runoff.

Temperatures will remain warm for January in New Jersey through the weekend, but heavy rain is expected Friday night into Saturday.National Weather Service

There is some uncertainty in the forecast regarding specific temperatures and wind speeds for Saturday, the weather service said.

Conditions will change significantly on Sunday as a secondary cold front moves through the region, forecasters said. As the rain clears, strong cold air advection will result in a breezy day, with west to northwest wind gusts peaking in the 30 to 40 mph range.

Temperatures will drop throughout the day, falling into the 20s for most of the area by Sunday night.

Looking ahead to the start of the work week, high pressure will build over the region, bringing dry conditions. Monday and Tuesday are expected to feature clear skies and temperatures near normal for January.

By Tuesday and Wednesday, return flow will develop as high pressure moves off the coast, helping temperatures moderate to about 5 degrees above normal.

No significant weather impacts are expected from Monday through next Thursday.

Current weather radar

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New Jersey

Family grieving after deadly wrong-way crash in Totowa, New Jersey

Published

21 hours ago

January 8, 2026

Press Room

Family grieving after deadly wrong-way crash in Totowa, New Jersey

Two people were killed and two others, including a toddler, were injured in a wrong-way crash in Totowa, New Jersey, earlier this week.

Officials confirm the wrong-way driver was off-duty Newark firefighter Albin Fermin, 30. According to Newark officials, Fermin had been with the Newark Fire Department since February 2024 and was assigned to Engine 10.

Wrong-way driver, mother of 2-year-old killed

The crash happened on I-80 just after 2 a.m. Monday.

New Jersey State Police said 60-year-old Joanne Furman was driving west on I-80 with her daughter Imani Furman, 24, and her 2-year-old grandson, when they were struck head-on by Fermin, who was driving the wrong way.

Fermin and Imani Furman were both killed in the crash.

Police said Joanne Furman was seriously injured and the 2-year-old suffered moderate injuries. Both were taken to a local hospital.

The crash remains under investigation.

Imani Furman and her 2-year-old son, Messiah

Photo provided

“It wasn’t my daughter’s fault”

Janice Furman, Joanne Furman’s mother and Imani Furman’s grandmother, said her family is devastated.

“It wasn’t my daughter’s fault. It was not her fault,” she said. “They’re showing pictures of [Fermin], his family and the whole team of his fire department. ‘We’re going to miss you.’ Almost like a heroic thing. This isn’t heroic. He killed someone.”

Janice Furman said after undergoing several surgeries, Joanne Furman regained consciousness Wednesday. That’s when the family had to break the news about Imani Furman.

“That’s all she said to me, is, ‘Mommy, she’s gone,’” Janice Furman said.

She said the family is overwhelmed with grief.

“Imani was a very spirit-filled young lady. She loved life. She loved to sing. She loved to dance,” Janice Furman said.

She said Imani Furman’s only son, Messiah, was her world.

“She won’t see him graduate. She won’t see anything,” Janice Furman said.

Joanne Furman will have to undergo weeks of physical therapy before she can walk again, her mother said. The family is asking for prayers as they navigate her recovery and plan a funeral.

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New Jersey

Sherrill Announces that Lisa Asare will Continue as President and CEO of the NJ Maternal & Infant Health Innovation Authority – Insider NJ

Published

1 day ago

January 7, 2026

Press Room

Sherrill Announces that Lisa Asare will Continue as President and CEO of the NJ Maternal & Infant Health Innovation Authority – Insider NJ

Governor-elect Mikie Sherrill today announced that Lisa Asare will continue as the President and CEO of the NJ Maternal & Infant Health Innovation Authority, and the position will remain in the Gov.-elect’s cabinet. Lisa Asare brings a depth of experience to the role, having held previous positions as Deputy Commissioner of Health Services within the New Jersey Department of Human Services and as Assistant Commissioner of the Division of Family Health Services at the New Jersey Department of Health.

“I have asked Lisa Asare to continue her strong leadership at NJ Maternal & Infant Health Innovation Authority as New Jersey continues to confront the Black Maternal Health crisis. She is known for her ability to bring state government together with practitioners, community partners, and local advocates to develop solutions that improve affordable access to care and health outcomes for women. Together, we’ll invest in programs that build the midwife and doula workforce, and leverage telehealth and remote monitoring services, both during and after pregnancy, to support postpartum moms and healthy infants,” said Governor-elect Mikie Sherrill.

“I am honored to continue to lead the NJ Maternal & Infant Health Innovation Authority. At MIHIA, we are focused not only on delivering physical care, but addressing the social determinants of health, expanding the perinatal workforce, supporting research and data collection, and acting as an incubator for innovation in maternal and infant health. I’m looking forward to continuing to advance this work as part of the Sherrill-Caldwell administration because I know the Governor-elect is committed to these same goals and has already demonstrated that community members have a seat at the table as we work to address healthcare disparities for communities of color across the state,” said Lisa Asare.

Governor-elect Sherrill highlighted the need to address maternal healthcare disparities throughout her campaign for governor and is committed to delivering on those promises. She sat down with moms, providers, community leaders, and advocates at roundtables across the state to pinpoint the key issues state government must address. Specifically, the Sherrill-Caldwell administration will work to build a culturally competent workforce, including doulas and nurse midwives, and ensure that students of color have access to these training programs. Additionally, the administration plans to invest in telehealth services, remote monitoring, and home visiting programs immediately after pregnancy to support postpartum outcomes and healthy infants.

Lisa Asare is the President and Chief Executive Officer of the NJ Maternal and Infant Health Innovation Authority, a position she was appointed to in March 2024. Prior to this appointment, Ms. Asare served as Deputy Commissioner of Health Services within the New Jersey Department of Human Services. In this role, she oversaw the Division of Medical Assistance and Health Services that administers NJ FamilyCare and the Division of Mental Health and Addiction Services. She also served as the Department lead on First Lady Murphy’s Nurture NJ maternal health initiative.

Ms. Asare previously worked as the Assistant Commissioner of the Division of Family Health Services at the New Jersey Department of Health, for more than 20 years. She redesigned the Division’s approach to addressing black infant mortality and maternal mortality, contributed to the NurtureNJ strategic plan, addressed the social determinants of health by collaborating with other state agencies and non-traditional partners, and leveraged additional state, federal, and philanthropic funding to address emerging issues and the COVID-19 pandemic.

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