Saturday, June 29, 2013

Venison Meatloaf

I think pork sausage is a better pairing with venison than turkey because of the fat content.  I recommend that you use breakfast sausage, although any raw ground sausage will suffice.  The sage in the sausage nicely counteracts any gaminess that may reside in the venison.  I have tried using other types of sausage, but the results didn't taste as great and didn't mask the gaminess as well.  Lean ground beef can be substituted for the venison.

1 lb ground sausage, (pork or turkey)
1 1/2 lbs ground venison
1 small onion, chopped
1/2 green pepper, chopped
1-2 eggs
1 cup almond flour
1 tsp. salt
freshly ground black pepper

Mix everything together, shape into loaves, and bake at 350 degrees for about an hour.  Top with ketchup during the last half hour of baking, if you so desire.  Ketchup mixed with a couple tablespoons of balsamic vinegar is even better.

Recipe courtesy of Mom, except for the almond flour substitution for bread crumbs, which was my doing.

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