VENISON MEATLOAF
Very moist venison loaf! Not a lot of ingredients, but very flavorful! You can make it without using the chuck if you like...it will be just as good.
Provided by IHeartDogs
Categories Deer
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Combine all ingredients in a large bowl.
- The mixture will seem kind of wet, but it will be just fine.
- Spray a baking dish with nonstick cooking spray.
- Place meat mix in dish and shape into a loaf.
- Bake for 1 hour.
DEERBURGER MEATLOAF
This is a favorite in our home, it works great for those who say, 'I don't like deer meat!' They'll have no clue that it's venison!
Provided by Jen Lee
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a roasting pan.
- Mix venison, sausage, onions, and cracker crumbs in a large bowl until well combined. Add the evaporated milk, eggs, barbeque sauce, salt, pepper, and half of the tomato sauce; mix until evenly combined, and let stand 15 minutes. Place onto roasting pan, and shape into a loaf.
- Bake in preheated oven for 30 minutes. Spread top with remaining tomato sauce, and continue baking for an additional hour, until the internal temperature reaches 180 degrees F (82 degrees C).
Nutrition Facts : Calories 594.1 calories, Carbohydrate 32.7 g, Cholesterol 218.7 mg, Fat 31 g, Fiber 2 g, Protein 43.6 g, SaturatedFat 10.9 g, Sodium 2031.2 mg, Sugar 13.4 g
SAVORY VENISON MEATLOAF
The meatloaf is great the next day between two slices of buttered bread for a meatloaf sandwich!
Provided by Abbey
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the venison, egg, cracker crumbs, 1/4 cup barbecue sauce, onion, sage, steak seasoning, 2 tablespoons brown sugar, and 2 tablespoons Worcestershire sauce in a mixing bowl with your hands until evenly combined. Pack into a 3x7-inch loaf pan, and lay the bacon strips over top.
- Bake in the preheated oven until no longer pink in the center and the bacon is crispy, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Meanwhile, stir 3/4 cup barbecue sauce, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce in a sauce pan over medium heat. Simmer 5 minutes, whisking constantly. Pour the sauce over the cooked meatloaf, and let rest 5 minutes before serving.
Nutrition Facts : Calories 563.1 calories, Carbohydrate 65.6 g, Cholesterol 157.2 mg, Fat 17.5 g, Fiber 1.9 g, Protein 33.5 g, SaturatedFat 5.2 g, Sodium 1558.7 mg, Sugar 32.2 g
EASY VENISON MEATLOAF
Serve with potatoes and seasonal vegetables.
Provided by MOTHERHEN1982
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix venison, stuffing mix, water, onion, 1/4 cup barbeque sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9x13-inch baking dish. Spread 1/4 cup barbeque sauce over the top of loaf.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 328.9 calories, Carbohydrate 32.8 g, Cholesterol 168.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 34.2 g, SaturatedFat 2 g, Sodium 760.7 mg, Sugar 9.5 g
AMAZING VENISON MEATLOAF
This is my own original recipe (I'm a hunter's wife) and an all-time family favorite! A super moist and flavorful meatloaf with a 'kick' using venison and pork sausage. It would also probably be good as a leftover, but none of it has ever made it to the fridge so I don't know. This is exceptional when the meatloaf is formed into patties and grilled outside instead of baked in the oven.
Provided by Anastasia Daleiden
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
- Mix venison, pork sausage, and onion in a bowl until thoroughly combined. Run water from faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture.
- Stir eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage into meat mixture. Transfer to prepared loaf pan.
- Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 343.9 calories, Carbohydrate 13.1 g, Cholesterol 165.3 mg, Fat 15.5 g, Fiber 1.3 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 572.7 mg, Sugar 2.9 g
VENISON MEAT LOAF
My mother, who claims she can detect venison in any recipe, didn't have a clue it was in this tender meat loaf until we told her after dinner. She raved about this flavorful main dish the entire time she was eating it! -Liz Gilchrist, Bolton, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9x5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 204 calories, Fat 4g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 783mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.
VENISON MEATLOAF
Finally, a meatloaf recipe that my whole family enjoys. Mostly venison, but also with some pork sausage to add some fat to avoid a dry meatloaf (venison is such a lean meat). This is a combination of a couple of meatloaf recipes that I played around with.
Provided by jaynine
Categories Deer
Time 1h15m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Saute the onion in a little butter over medium-low heat. When onion just starts to look done, add the chopped garlic and saute just a few minutes longer (this brings out the flavor of the onion and the garlic instead of adding them raw).
- Mix together all the ingredients except tomato sauce, basil, and 1/4 cup ketchup.
- Put into loaf pan and cook at 375 for 50 minutes. Mix together tomato sauce and 1/4 cup ketchup and pour over top of meatloaf, then sprinkle basil over that.
- Cook an additional 10 minutes. Let sit for 10 minutes after pulling out of oven.
- Note: feel free to add some steak seasoning in place of or in addition to the seasoned pepper for stronger flavor.
VENISON-BEEF MEATLOAF
A very good meatloaf, made with ground venison, lean ground beef, eggs, onion, green bell peppers, rolled oats, tomato juice, prepared horseradish, ketchup and spices.
Provided by Cindi M Bauer
Categories Wild Game
Time 1h20m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Spray the inside of a 13x9-inch glass pyrex baking dish with a no-stick cooking spray.
- In a small skillet, melt the shortening. Add the diced onion and green peppers. Saute for 5 minutes, then set aside.
- DO NOT DRAIN OFF THE GREASE FROM THE SAUTEED VEGETABLES, THIS WILL HELP TO KEEP THE MEATLOAF MOIST.
- In a bowl mix together, the venison, sirloin, mustard, seasoned salt, pepper, eggs, horseradish, quick oats, the sauteed onion and peppers, and the tomato juice.
- Place loaf mixture into the pyrex baking dish. Shape into a rectangular loaf.
- Top loaf with the 1 cup of ketchup.
- Bake in oven for 1 hour.
- After removing loaf from oven, set on stove for 5 minutes, before slicing; then serve.
Nutrition Facts : Calories 400.1, Fat 20.9, SaturatedFat 7.2, Cholesterol 154.4, Sodium 591.6, Carbohydrate 21.1, Fiber 2.1, Sugar 10.8, Protein 32
DAD'S VENISON MEATLOAF
I haven't tried this recipe yet, but down here in South Texas we eat a lot of deer meat and are always trying to find different ways to cook it. I never thought of making meatloaf, but the recipe sounds great!!!
Provided by Stellacaster
Categories Deer
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix venison and pork sausage with all ingredients EXCEPT soup.
- Shape the mixture into a loaf and place in a baking dish or pan.
- Bake at 350 degrees for 1 hour or until done.
- Add mushroom soup during the last five minutes of baking.
- Enjoy!
Nutrition Facts : Calories 639.5, Fat 38.1, SaturatedFat 14.4, Cholesterol 344.2, Sodium 1721.6, Carbohydrate 16.5, Fiber 0.7, Sugar 2.8, Protein 54.7
DEER (VENISON) MEATLOAF
This is a really tastey way to do meatloaf. The venison brings some extra complexities to your favorite classic dish. If venison is unavailable, this is still a great recipe for a regular meatloaf. Be sure to choose lean beef if you're going to use that. Additionally some people like to add crushed saltine cracker to give the loaf more hold. I don't like it and don't add it to this recipe. Having said that the loaf stays together pretty well on its own, but feel free to add 1/3 cup crushed crackers if desired.
Provided by SaffronMeSilly
Categories Meatloaf
Time 1h
Yield 1 meatloaf, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 and coat a loaf pan with cooking spray.
- In a large bowl thoroughly combine all ingredients. Pat meat mixture into loaf pan.
- Bake for 30 minutes. Drain any fat/grease that has accumulated.
- In a small bowl combine all sauce ingredients. Drizzle sauce on top of meatloaf.
- Bake for another 15-20 minutes until cooked through. Drain any more fat/grease that has accumulated and serve.
Nutrition Facts : Calories 245.7, Fat 9.5, SaturatedFat 4.2, Cholesterol 143.7, Sodium 1040.8, Carbohydrate 12.4, Fiber 0.6, Sugar 10.9, Protein 26.8
VENISON MEATLOAF
This is a yummy and moist meatloaf with a bit of a kick. Use more or less spices to suit your taste, I like it as is!
Provided by angelamclamb
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together venison, 1 tablespoon brown sugar, crackers, and egg in a bowl. Season with mustard, cilantro, garlic powder, onion flakes, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9x9-inch pan, or a loaf pan.
- Bake in preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes. Stir together the ketchup, with 1 tablespoon brown sugar. Spread on top of the meatloaf, and place back in the oven for 10 minutes more.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 14.5 g, Cholesterol 142.9 mg, Fat 4.8 g, Fiber 0.4 g, Protein 28.5 g, SaturatedFat 1.6 g, Sodium 275.3 mg, Sugar 9.4 g
25 BEST WAYS TO COOK VENISON
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a venison recipe in 30 minutes or less!
Nutrition Facts :
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- Preheat your oven to 375°F. When the bread has softened, squeeze out the excess milk and chop and mash the soaked bread on a cutting board until it too forms something of a paste. Toss it and the vegetable mixture into a large bowl. Add the ground venison, cheese, marinara sauce, parsley, eggs, salt and oregano and combine. I like to actually work the meatloaf mix well because the bread and vegetable mix will keep it moist and tender -- normally you don't want to over work meatball mixes, but this is an exception. It will help the meatloaf bind together better.
- Grease a loaf pan. I used a Pyrex 1 1/2-quart pan that is 8 1/2 by 4 1/2 by 2 1/2 inches. Something more ore less this size will be fine. Or, you can set the mixture on a greased baking sheet and mold it into a loaf. Pack the meat mixture into the pan and bake it until the center reads about 155°F, which will take roughly 1 hour and 15 minutes. I put the loaf pan on top of a baking sheet to catch any overflow of fat or tomato sauce.
- About 30 minutes before the meatloaf is ready (shoot for the 45-minute mark), paint the top of the loaf with marinara sauce. Have some more sauce warming in a small pot to serve with the finished meatloaf.
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