Meatloaf, venison, a first for me to cook

[devon deer]

First time i have ever tried cooking it myself so i looked on Youtube.
I found this video first
https://www.youtube.com/watch?v=HQtOXHghaL0
But she didn't mention venison, however i liked the sound of it, so used her method and ingredients (but added a bit of bacon fat)
I then found this for venison
https://www.youtube.com/watch?v=070v_xfjYEw
I liked the idea of the sauce, but that was my mistake, although the oven was set at the correct temperature the sauce burnt.
But, it tastes really good!
The first of many for me.


Cheers
Richard

 

[Hunting Wife]

Hi Richard,
I love posts by other game foodies!
I included a link for a recipe I found that has been fabulous with venison. My husband even loved it and he was not otherwise a meatloaf fan. I've used both mule deer and white - tail with equally delicious results. Not sure how those compare to the venison you harvest over there. Other than the venison substitution I made no changes to the loaf recipe. I made a simple mustard barbecue sauce instead of the tomato gravy and it was wonderful. Very moist and tender. Just thought I would share.
Happy experimenting!

http://www.food.com/recipe/pioneer-woman-favorite-meatloaf-481280

 

[JHay]

Love Meatloaf!! I use the standard recipe from Betty Crocker. I do a few changes.....I use yellow mustard instead of dry mustard. I also substitute hot horseradish for sage. The key to mine is, I use a pellet smoker-GMG brand smoker. Same cooking temp and time, holy crap batman!! delicious!! You will never put a meatloaf in an oven again. I have done this with Ca blacktail and my old rutty buck from Utah-all have turned out great

 

[1_pointer]

My simple meatloaf recipe gets good reviews and is as follows:
1# ground venison
1 egg
1 packet onion soup mix
Italian bread crumbs - as needed to get the consistency you want
Mix all together and form into a loaf of your choosing. I bake at 350º until I get it to150º internal temp. Slather on some ketchup or even bbq sauce and back in the oven for a few minutes.

Simple and very good. The Italian flavored breadcrumbs are much better than regular.