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Mar 25th, 2012
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Venison meat loaf #7248421
08/07/18 08:14 PM
08/07/18 08:14 PM
Joined: Jun 2009
Posts: 3,696
Huntsville, AL
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Dry Fire Offline OP
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Boss is not a venison eater. Getting tired of burgers and goulash. I haven't had meatloaf in years (another thing The Boss won't eat). But I came across a venison meatloaf recipe. I enhanced it with chopped onions, sliced jalapenos, and celery. I made two pans, one with brown sugar and one without. I'm currently making my way though the one with the brown sugar. I have it everyday for lunch with a half dozen home grown cayenne peppers. Hopefully the one without the sugar is just as good. I really don't need the extra sugar in my diet.

1 lb ground venison
3 large jalapenos sliced
2 stalks celery thinly sliced.
1/2 large onion finely chopped
1/4 cup brown sugar (optional)
1 tablespoon Worcestershire sauce
2 tablespoons ground black pepper
1 egg, whipped
12 saltines, crushed

Mix everything together and form into pan sized lump.

Place in meatloaf pan. Cook at 375 for 1 hour

Remove from oven and drain juices.

Mix your favorite ketchup, brown sugar, and Tabasco to your liking and spread over top of meatloaf.
Return back to oven for 10 minutes.


After Monday and Tuesday, even the calendar says W T F
Re: Venison meat loaf [Re: Dry Fire] #7248433
08/07/18 08:31 PM
08/07/18 08:31 PM
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S.E. Louisiana
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BayouGuy Offline
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That sounds mighty fine Dry Fire.

My local grocery sells me the beef fat trimmed from rib eyes for $0.25 a pound. Grind it with the deer meat in a 75% deer/25% fat ratio and enter a whole new world of excellence.


If you can't laugh at yourself, give me a call. I'll gladly laugh at you.
Re: Venison meat loaf [Re: Dry Fire] #7248706
08/08/18 01:01 AM
08/08/18 01:01 AM
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Posts: 1,319
West Texas
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Jgraider Online content
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That sounds like a good one Dry Fire. If you have a smoker, next time throw it in there for a few hours until the internal temp is 160*. I can't hardly eat it any other way now. Thanks for the recipe.

Re: Venison meat loaf [Re: Dry Fire] #7248839
08/08/18 03:41 AM
08/08/18 03:41 AM
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Big D
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Sounds awesome and will try that recipe. I make ML every few months with venison and Lipton onion packets. Heinz Chili Sauce is all I will use instead of ketchup. Or at least after it is cooked. food

Re: Venison meat loaf [Re: BayouGuy] #7249054
08/08/18 01:21 PM
08/08/18 01:21 PM
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Posts: 28,851
Texas
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Originally Posted By: BayouGuy
That sounds mighty fine Dry Fire.

My local grocery sells me the beef fat trimmed from rib eyes for $0.25 a pound. Grind it with the deer meat in a 75% deer/25% fat ratio and enter a whole new world of excellence.


Damn I gotta find a deal like that. Our local stores get $1/lb for pork fat.


It's hell eatin em live
Re: Venison meat loaf [Re: Jgraider] #7249071
08/08/18 01:37 PM
08/08/18 01:37 PM
Joined: Jun 2009
Posts: 3,696
Huntsville, AL
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Dry Fire Offline OP
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Originally Posted By: Jgraider
That sounds like a good one Dry Fire. If you have a smoker, next time throw it in there for a few hours until the internal temp is 160*. I can't hardly eat it any other way now. Thanks for the recipe.


I opened FB yesterday. Lo and Behold, BBQ Gurus had a video on smoked ML. The inside was layered with pepperjack cheese. Cholesterol be damned, full speed ahead!


After Monday and Tuesday, even the calendar says W T F
Re: Venison meat loaf [Re: redchevy] #7249108
08/08/18 02:00 PM
08/08/18 02:00 PM
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S.E. Louisiana
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BayouGuy Offline
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Originally Posted By: redchevy
Damn I gotta find a deal like that. Our local stores get $1/lb for pork fat.



You really need to try beef fat with your deer redchevy. Pork fat is great for sausage, but beef fat results in a far superior flavor for burgers and meatloaf.


If you can't laugh at yourself, give me a call. I'll gladly laugh at you.
Re: Venison meat loaf [Re: BayouGuy] #7249145
08/08/18 02:40 PM
08/08/18 02:40 PM
Joined: Sep 2006
Posts: 24,033
Texas
kmon1 Online shocked
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Originally Posted By: BayouGuy
Originally Posted By: redchevy
Damn I gotta find a deal like that. Our local stores get $1/lb for pork fat.



You really need to try beef fat with your deer redchevy. Pork fat is great for sausage, but beef fat results in a far superior flavor for burgers and meatloaf.


Beef fat is good and I do prefer it to pork for fat added to ground venison.

But there is always one exception add BACON

Last edited by kmon1; 08/08/18 02:41 PM.
Re: Venison meat loaf [Re: Dry Fire] #7252453
08/11/18 07:39 PM
08/11/18 07:39 PM
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Frisco, Texas
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Buzzsaw Online content
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another great way to make whitetail venison eatable.


"I ain't here for a long time, I'm here for a good time"
King George Strait


Re: Venison meat loaf [Re: Dry Fire] #7252636
08/11/18 11:30 PM
08/11/18 11:30 PM
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Posts: 180
Harker Heights
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greenen Online content
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Harker Heights
Third yeah on the beef fat however I paid .88 cents a pound for it in January. Really good venison burgers coupled with tender doe grind.

Re: Venison meat loaf [Re: Dry Fire] #7253821
08/13/18 12:44 PM
08/13/18 12:44 PM
Joined: Apr 2005
Posts: 22,203
The Outer Limits
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Stub Offline
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Wife made Emerald L recipe meat loaf Saturday, it is way good food

I know no pictures whip


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