Big Ds Mushroom And Cheese Stuffed Venison Loaf Food

STUFFED VENISON CHOPS OR STEAKS

Steps:

• Place milk in a gallon ziplock bag.
• Place All seasoning in the bag.
• Shake until seasoning starts to mix.
• Add the chops or steaks.You may use boneless back strap steaks also, ingredient reader didn't like the words.
• Refrigerate at least 4 hours or overnight.
• Drain in colander. Reserve the milk marinate.
• Add olive oil if using Hormel cooked bacon pieces and bits.
• Do not use olive oil if using bacon slices.
• In large deep frying pan add the bacon of your choice with or without oil.
• Add the diced green pepper. Sauté until tender crisp and the bacon is browned and slightly crisp.
• With slotted spoon, take out the cooked green peppers and bacon. If whole slices, cut in small pieces.
• Place in a bowl.
• Take a sharp knife and cut a pocket on the entire one side of the chop or steak.
• Stuff each chop or steak with bacon and green pepper.
• Close with one or two toothpicks stabbed at an angle.
• Brown in the olive oil or the bacon drippings. Do not overcook. Flip only once.
• Place on a platter in the oven on warm.
• Add the cold water and whisk in the flour to the oil or bacon drippings, add the reserved milk. Cook on low and whisking or stirring. Add a little more flour if you want the gravy a little thicker. Whisk to get rid of any lumps.
• Add salt and pepper if desired.
• Serve the gravy over the chops or steaks with hot buttered biscuits.

VENISON MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• In a large skillet heat oil over medium heat.
• Cook mushrooms, peppers, carrots, onions, garlic and basil stirring often.
• Cook for about 15 minutes-you want the onions soft and the liquid from the mushrooms evaporated.
• Set skillet aside.
• In a large bowl mix together the egg, chili sauce, bread crumbs, salt and pepper.
• Mix in the venison and 1 cup of the mushroom mixture.
• Pack lightly into a 8x4 inch loaf pan.
• Bake for 60 to 75 minutes or until meat thermometer registers 170 degrees.
• Let stand for 5 minutes and drain off any fat.
• Meanwhile sprinkle flour over remaining mushroom mixture and return to medium heat.
• Cook, stirring for 2 minutes.
• Whisk in stock, red wine vinegar and bring to a boil.
• Reduce heat to a simmer and cook for 5-8 minutes or until thickened.
• Serve with Venison Loaf.

BIG D'S MUSHROOM AND CHEESE-STUFFED VENISON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground venison, onion, stuffing mix, eggs, Worcestershire sauce, ketchup, vegetable juice cocktail, and yellow mustard in a large bowl with your hands until thoroughly combined.
• Place half the venison mixture into a 9x11-inch casserole dish; pat the meat mixture into an even layer.
• Spread morel mushrooms over meat; top with Cheddar cheese slices.
• Spread remaining half of venison mixture over cheese slices; pat down to form an even layer and press the edges together to seal in the mushrooms and cheese.
• Arrange bacon slices over the meatloaf; spread barbeque sauce evenly over the loaf. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until the meatloaf is browned and an instant-read meat thermometer inserted into the thickest part of the loaf reads 160 degrees F (70 degrees C), about 1 hour and 15 minutes.
• Drain excess grease and allow loaf to stand for 5 minutes before serving.