Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 2 pounds ground venison
- 1 medium onion, chopped fine
- 1 celery stalk, chopped fine
- 1/2 red bell pepper, chopped fine
- 3 cloves garlic, minced
- 3/4 cup Italian bread crumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 Tablespoon Worcestershire sauce
- 1 egg
- your favorite barbeque sauce
From: Hunting in good taste with Paul Lohmiller.
Tips:
#1. If it is white, yellow or silver, cut it off. The fussier you are, the better it will taste. Be patient, keep your knife sharp and trim until all you see is a beautiful red meat. You will be rewarded at the dinner table.
#2. DON'T over cook it. It's already dead. Medium rare venison is delicious and tender if you followed rule #1. Ground venison substitues well in most any lean ground beef recipe, such as meatballs, meatloaf, chili, tacos. Although, I am still working on venison burgers that are not dry.
Line a 10 inch loaf pan with plastic wrap.
Cook the onion, celery, garlic and red pepper in olive oil until soft and let cool.
In a large bowl, break the ground meat into small pieces and then combine all the ingredients thoroughly by hand but DO NOT SQUEEZE together.
Pack the meat mixture into the loaf pan.
Line a baking sheet with aluminum foil and place a baking rack on top. Naw make a triple thickness of aluminum foil about 2 inches greater than the size of your loaf pan.
Place on top of the baking rack and poke holes in the foil to allow the grease drainage. Put the triple thick foil on top of the loaf pan and invert on top of the baking rack. Remove the loaf pan and the plastic wrate. Place meat loaf and rack on top of the lined baking sheet.
Back in a 350 degree oven for 5 minutes. Paint on a glaze of barbeque sauce, and then bake until the internal temperature reaches 150 to 160 degree.
Allow to rest for 10 minutes before serving.
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