Venison Mushroom Meatloaf |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Here's a really good venison loaf recipe. The mushroom gravy takes it over the top. Ingredients:
2 tablespoons olive oil |
5 cups sliced brown mushrooms |
1 red bell pepper, chopped fine |
1/2 cup grated carrot |
1 medium yellow onion, chopped fine |
2 -3 cloves garlic, minced |
1 teaspoon dried basil |
1 egg, beaten |
1/4 cup chili sauce, like heinz |
1/2 cup dry breadcrumbs, like progresso |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 lbs ground venison |
2 tablespoons flour |
1 1/2 cups beef stock |
2 tablespoons red wine vinegar |
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet heat oil over medium heat.
3. Cook mushrooms, peppers, carrots, onions, garlic and basil stirring often.
4. Cook for about 15 minutes-you want the onions soft and the liquid from the mushrooms evaporated.
5. Set skillet aside.
6. In a large bowl mix together the egg, chili sauce, bread crumbs, salt and pepper.
7. Mix in the venison and 1 cup of the mushroom mixture.
8. Pack lightly into a 8x4 inch loaf pan.
9. Bake for 60 to 75 minutes or until meat thermometer registers 170 degrees.
10. Let stand for 5 minutes and drain off any fat.
11. Meanwhile sprinkle flour over remaining mushroom mixture and return to medium heat.
12. Cook, stirring for 2 minutes.
13. Whisk in stock, red wine vinegar and bring to a boil.
14. Reduce heat to a simmer and cook for 5-8 minutes or until thickened.
15. Serve with Venison Loaf.
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