Dec

25

Ground Venison: a Couple of Great Recipes

Posted by Ron . Published on 25 December 2009, No Comments Received

VENISON MEATLOAF

 

1-1/2 lbs. Ground Venison (or “Deer Meat”)

1 lb. Pork Sausage, or Ground Pork

2 eggs, lightly beaten or whipped

1 Cup  Panko, or white-bread crumbs

1 large clove of garlic, pressed, mashed or finely chopped

1 teaspoon onion powder

1/2 cup finely diced or minced onion

1/4 cup finely diced or minced bell pepper

1/4 Cup diced or chopped Celery

1 teaspoon dried thyme

1 teaspoon sweet paprika

Ground black pepper to taste

1 Tablespon A-1 steak sauce

1 package Onion Soup mix

1/2 cup milk

3 ounces (1-1/2 tablespoons) Catsup/Ketchup

Glaze:

1/4 Cup catsup or Tomato Sauce

1 Tablespoon EACH: 

 brown sugar and Steak Sauce, or Worchestershire Sauce

Pre-heat oven to 450 degrees

Mix meats together thoroughly.  Beat together the eggs and milk.  Add to meats.  Add all other ingredients, and mix until completely combined.  Turn mix out onto a greased, high-sided cookie sheet, or baking pan.   Form into a loaf shape.  Bake 20 minutes at 450 degrees, reduce oven heat to 350 degrees and bake another 30 minutes. 

Mix together glaze ingredients, and spoon and spread over meatloaf.  Return to oven and bake 15 minutes more.  Remove from oven, and let rest/stand for 15-20 minutes before slicing. Serve and enjoy.  Goes great with mashed “taters”, or Macaroni and Cheese (both?), and a favorite vegetable or two.

 

GROUND VENISON STEW/SOUP

 

1 Lb. Ground Venison 

1 large can Veg-All, or mixed vegetables

1 Large can tomato juice (or V-8 style juice, if more vegetable taste preferred)

1/2 Cup diced/minced onion

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and Black Pepper to taste

Crumble meat into lightly greased skillet or saute pan.  Cook meat, stirring constantly to break up any lumps.  As meat turns color, add the diced onion, and the onion and garlic powders. Put all ingredients (meat, vegetables, and seasonings) into a boiler or stew pot or dutch oven.  Cook several minutes longer, or long enough to combine flavors and transluce the onion (maybe 15-20 minutes more). 

Serve with a pone of cornbread, a green salad, and/or or green onions, and maybe a pitcher of Sweet Tea.

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Filled Under: Bow Hunting, Cooking, Deer Hunting, Holiday, Holiday Recipes, Hunting, Venison, Venison Cooking, Venison Recipes, recipe
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