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Ground Venison Meatloaf recipe

Since venison is leaner than other redmeats, ground pork has been added for extra richness. Serve asa main course or in small slices, chilled, as an appetizer.

Recipe: Ground Venison Meatloaf

1 tablespoon vegetable oil1 large onion, finely chopped1 1/2 pounds ground venison3/4 pound ground pork1/2 cup soft fresh bread crumbs1/3 cup milk1 teaspoon salt3/4 teaspoon rubbed sage1/2 teaspoon ground allspice1/4 teaspoon pepper1/3 cup plum jam, finely chopped2 tablespoons bourbon1 large egg

  • Preheat oven to 350°F (175°C).Lightly grease a 9 x 5 x 3-inch loaf pan; set aside.
  • Heat oil in large skillet over low heat.Add onion; cook, stirring frequently, until softened, 7 to 10minutes. Transfer to large bowl. cool to room temperature. Addvenison, pork, bread crumbs, milk. salt, sage, allspice, pepper,jam, bourbon and egg; mix well to combine.
  • Transfer mixture to prepared loaf pan.Pack down and smooth top. Cover with aluminum foil.
  • Bake for 1 hour or until firm and cookedthrough. Cool 10 minutes in pan. Carefully drain. Invert loafonto serving platter. Serve hot, at room temperature or chilled.

    Makes 8 servings.

    Steve Hall (Shotgun Red) makes Killer Good Venison Meatloaf!

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