|EASY RECIPES FOR WILD GAME AND FISH|
Pub Date: 6/1/1988
Size: 5 1/2" x 8 1/2"
Click to enlarge
|ABOUT THE BOOK|
|From the Publisher|
More than 1 million copies sold! By hunter/traveler/cook Ferne Holmes. Author Holmes brings you her favorite wild recipes for large and small game, wild fowl and fish. Includes side dishes.
Venison Meat Loaf
|1 1/2 Ibs. ground VENISON (no pork added)
1/2 lb. BULK PORK SAUSAGE*
1/2 cup CRACKER CRUMBS (coarse)
1/4 cup CATSUP
1 tsp. CELERY SEED
1 EGG (slightly-beaten)
1 tsp. INSTANT BEEF BOUILLON
1 can (10 1/2 oz.) FRENCH ONION SOUP
In a bowl, combine all ingredients in order, except soup. Mix thoroughly. Shape into a loaf and place in loaf pan. Bake at 350 degrees for forty minutes. Drain off grease, cover with soup and bake an additional thirty minutes. Let set for five minutes for easier slicing. Timing is important in this recipe as you want to drain off as much grease as possible before adding the soup.
*If you have already added pork to your venison hamburger, do not add additional sausage. Use 2 to 2 1/2 pounds of your pre-mixed burger.
VARIATIONS: Omit catsup and onion soup. Add three tablespoons of Worcestershire Sauce to burger. Bake as directed, drain grease and cover with one can of mushroom soup that has been mixed with one-half cup water. Mix as directed but add one small onion, diced. Use one and one-half cups of mild-to-hot salsa in place of the onion soup. This meat loaf is great served with refried beans and warm flour tortillas.
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