venison meatloaf

buzz · Post by **buzz** » Tue Dec 04, 2007 7:10 pm

Does anyone out there in excal land have a recipe for meatloaf. We just got our meat back from the butcher today and i'm going to put some burger into sausage but i have a hankerin for some meatloaf.
Greatly appreciated
Buzz

wabi · Post by **wabi** » Tue Dec 04, 2007 7:35 pm

I've tried this recipe and it was good:

Mini-Meatloaf

1 1/2 pounds ground venison
1 cup tomato sauce
3/4 cup quick cooking oatmeal
2 egg whites, beaten
1/8 cup chopped green olives
salt and pepper to taste
Heat oven to 350 degrees. Spray cooking oil to coat 3 mini meatloaf pans. In a large bowl, combine all ingredients and mix thoroughly; kneading by hand is the easiest. Divide the mixture into three equal portions, shape them into loaves and transfer to the baking pans. Bake for 45 minutes.

Got it from.......

http://www.ohiodnr.com/Home/Wildlife_Co ... fault.aspx

buzz · Post by **buzz** » Tue Dec 04, 2007 11:47 pm

Hay Wabi !
Sound good. I like the tomato sauce idea.
Thanks Buzz.

wabi · Post by **wabi** » Wed Dec 05, 2007 8:21 am

The olives add a definate taste - I love olives, so it was favorable for my tastebuds.

rutman · Post by **rutman** » Wed Dec 05, 2007 8:48 am

Just printed. Thanks!

buzz · Post by **buzz** » Wed Dec 05, 2007 9:12 am

Thanks Wabi
Just looked at the recipes. They look great.

Rich · Post by **Rich** » Wed Dec 05, 2007 10:18 am

Wabi,

Is your 1.5 pounds of meat cut with any pork/beef to keep it moist.

Here's a burger recipe that's great also:

1 lb vension
1 lb ground pork (you can use less if you want)
1 packet dry lipton onion soup mix
1 cup bread crumbs

You can grill some monster burger with little shrinkage.

Rich

Horizontal Hunter · Post by **Horizontal Hunter** » Wed Dec 05, 2007 11:59 am

2lbs pounds ground venison (Mine is premixed with beef fat or ground pork)
1 14.5 oz can of diced tomatoes with Jalapeno peppers
3/4 cup quick cooking brown rice
2 egg whites, beaten (I use egg beaters)
1 cup of milk
a few splashes of hot sauce
salt and pepper to taste

mix and divide evenly into 2 loaf pans that have been sprayed with cooking oil.

Bake at 375 degrees for 45 - 60 minutes

This is a variation of my mother in laws recipie and my wife loves it. The measurements are approximate. I just make it by eye now.

Bob

saxman · Post by **saxman** » Wed Dec 05, 2007 12:03 pm

We should have a sticky post for recipes.
They all sound great.

mblaney · Post by **mblaney** » Wed Dec 05, 2007 4:16 pm

http://www.justgamerecipes.com/inxven.html

http://www.recipesource.com/

http://www.sausagemania.com/

buzz · Post by **buzz** » Wed Dec 05, 2007 10:09 pm

mblaney
i should not read these when i'm hungry.
these are great recipes.
Thanks Buzz

rutman · Post by **rutman** » Thu Dec 06, 2007 10:09 am

Thanks also horizontal hunter. I printed yours too.
I love "fire in the hole" food.
Thanks again!

wabi · Post by **wabi** » Thu Dec 06, 2007 11:25 am

Wabi,

Is your 1.5 pounds of meat cut with any pork/beef to keep it moist.

No - I prefer venison to taste like venison. I like it just as it is - naturally low-fat. If that makes it a bit dryer in cooking I really don't mind, but many of the venison recipes I use add moisture.
One of my favorite is to just brown tender cuts of steak or backstraps in a cast iron skillet. Pour off any fat or grease, and add golden mushroom soup & water (a can full) and let that simmer on low heat as long as I can force myself to wait. A good brown gravy mix can be substituted for the soup if you prefer. After 20 minutes simmering the meat is moist & tender, but if I can force myself to wait longer it gets better.

Served over hot biscuits fresh out of the oven it makes a great meal!