November 2024
With deer season on the horizon, I thought perhaps my readers would enjoy some ways to use venison. This recipe is the sixth in my fall 2024 venison recipe. The recipe worked well with antelope, beef and pork. Any venison would be good. It made one large meatloaf. I froze half and it reheated well. This recipe is loosely based upon a non-game version on the spendwithpennies website.
This fall, my husband, Stan, and I went antelope hunting for the first time. We both brought home meat. I made Wyoming Wedding soup with some of the burger. The meatballs in that recipe used 1/3 pound each beef, antelope, and pork. What to do with the unused burger from the pound each that I thawed for the soup? My answer: Tangy Venison Meatloaf.
Ingredients for Tangy Venison Meatloaf.
Meatloaf Ingredients:
2/3 lb ground venison
2/3 lb ground pork
2/3 lb ground beef sirloin
3/4 cup Italian breadcrumbs
3/4 cup milk
1/3 onion diced
2 large eggs
2 TBSP chopped fresh parsley
1 TBSP Heinz chili sauce
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp Italian Herb mix (Penzeys)
Ingredients for the glaze:
1/2 cup chili sauce
1/2 ketchup
2 TBSP brown sugar
Optional Veggies for Roasting
Parcook any combination of potatoes, carrots or onions to fill in the space between the meatloaf and the pan. This makes a pretty presentation and no fuss at serving time.
Combine the eggs, milk, and breadcrumbs. Do this in a bowl large enough to allow a good mix on the whole mixture. Allow this to rest a few minutes to facilitate the bread crumbs soaking up moisture. Then add the rest of the meatloaf ingredients. Mix well using your hands. Do not overmix, or the meatloaf may get tough.
Form into a loaf and place on a foil lined baking tray, or in a foil lined baking dish. Brush or spray the foil with olive oil or vegetable oil. Place the optional vegetables around the meatloaf. I par-cooked the carrots and potatoes a bit to be sure they would be cooked and tender for serving. I also covered the meatloaf with foil for the first 40 minutes of cooking. Place the foil covered dish in a 350-degree oven for 40 minutes.
While the meatloaf is cooking, combine the glaze ingredients. After the 40-minute bake time, remove the foil covering and brush the glaze on the meatloaf. Return the dish to the oven and cook another 15-minutes. I like to use a Thermapen to test for doneness - about 160 degrees.
Allow the meeatloaf to rest on the counter for 10-15 minutes before serving. Great with a green salad and a nice glass of red wine.
This was a delicious way to use venison burger. The texture was tender and light. The flavors were delicate. The combination of glaze ingredients resulted in a tangy, slightly sweet, but not heavy or cloying finish. The pork added a nice moisture to the dish. This one is a winner.
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