dimanche 14 août 2016

Ground Venison Meatloaf

     Since venison is leaner than other red meat, we've mixed in some ground pork for extra richness. Serve as main course or in small slices, chilled, as an appetizer.

Makes 8 servings

  • 1 tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 1½ pounds ground venison
  • ¾ pound ground pork
  • ½ cup soft fresh bread crumbs
  • One-third cup milk
  • 1 teaspoon salt
  • ¾ teaspoon rubbed sage
  • ½ teaspoon ground allspice
  • ¼ teaspoon pepper
  • One-third cup plum jam, finely chopped
  • 2 tablespoons bourbon
  • 1 egg
  1. Prehat oven to 350F ; lightly oil 9x5x3-inch loaf pan, set aside.
  2. Heat oil in large skillet over low heat ; add onion and cook until softened, 7 to 10 minutes.
  3. Transfer to large bowl, cool to room temperature ; add venison, pork, bread crumbs, milk, salt, sage, allspice, pepper, jam, bourbon and egg, and mix well to combine.
  4. Transfer mixture to prepared loaf pan ; pack down and smooth top with rubber spatula, cover with aluminium foil.
  5. Bake in preheated oven (350F) for 1 hour or until firm and cooked through ; cool 10 minutes in pan and carefully drain.
  6. Invert loaf onto serving platter ; serve hot, at room temperature, or chilled.