Chriss Venison Meatloaf Recipes

VENISON MEATLOAF

Venison Meatloaf image

This is a yummy and moist meatloaf with a bit of a kick. Use more or less spices to suit your taste, I like it as is!

Provided by angelamclamb

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h5m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound ground venison
1 tablespoon brown sugar
8 saltine crackers, crumbled
1 egg, beaten
½ teaspoon spicy brown mustard
¼ teaspoon dried cilantro
½ teaspoon garlic powder
½ teaspoon dried minced onion flakes
¼ teaspoon ground thyme
1 dash cinnamon
1 dash paprika
3 tablespoons ketchup
1 tablespoon brown sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix together venison, 1 tablespoon brown sugar, crackers, and egg in a bowl. Season with mustard, cilantro, garlic powder, onion flakes, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9x9-inch pan, or a loaf pan.
Bake in preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes. Stir together the ketchup, with 1 tablespoon brown sugar. Spread on top of the meatloaf, and place back in the oven for 10 minutes more.

Nutrition Facts : Calories 219.6 calories, Carbohydrate 14.5 g, Cholesterol 142.9 mg, Fat 4.8 g, Fiber 0.4 g, Protein 28.5 g, SaturatedFat 1.6 g, Sodium 275.3 mg, Sugar 9.4 g

AMAZING VENISON MEATLOAF

Amazing Venison Meatloaf image

This is my own original recipe (I'm a hunter's wife) and an all-time family favorite! A super moist and flavorful meatloaf with a 'kick' using venison and pork sausage. It would also probably be good as a leftover, but none of it has ever made it to the fridge so I don't know. This is exceptional when the meatloaf is formed into patties and grilled outside instead of baked in the oven.

Provided by Anastasia Daleiden

Categories Meat and Poultry Recipes Pork Sausage

Time 1h25m

Yield 6

Number Of Ingredients 15

Ingredients

cooking spray
1 ½ pounds ground venison
½ pound pork sausage (such as Jimmy Dean®)
1 onion, chopped
2 onion sandwich buns (such as S. Rosen's®)
2 large eggs
1 ½ fluid ounces brandy (such as Christian Brothers®)
1 tablespoon bacon grease
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon red pepper flakes
½ teaspoon seasoned salt (such as LAWRY'S®)
½ teaspoon garlic and herb seasoning (such as McCormick®)
½ teaspoon finely ground black pepper
¼ teaspoon ground sage

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
Mix venison, pork sausage, and onion in a bowl until thoroughly combined. Run water from faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture.
Stir eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage into meat mixture. Transfer to prepared loaf pan.
Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 343.9 calories, Carbohydrate 13.1 g, Cholesterol 165.3 mg, Fat 15.5 g, Fiber 1.3 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 572.7 mg, Sugar 2.9 g

CHRIS'S VENISON MEATLOAF

Chris's Venison Meatloaf image

Found this while searching for ground venison recipes. Made it last night with lots of success. My husband and I loved it...'BETTER than ground beef' he says. The original introduction says..."This is my husband's recipe for venison meatloaf. He combined several recipes to come up with the right combination of ingredients. It tastes like regular meatloaf."

Provided by ltlmishu

Categories Deer

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs ground venison
1 cup saltine crackers, crushed
2 teaspoons seasoning salt
1 tablespoon dried onion flakes
1/8 teaspoon black pepper
2 tablespoons brown sugar
1/2 cup sour cream
2 eggs
1/4 cup catsup
2 tablespoons yellow mustard
2 tablespoons white vinegar

Steps:

Preheat oven to 350 degrees.
Mix all ingredients, shape into a loaf.
Bake for one hour.

VENISON MEATLOAF

Venison meatloaf image

This mince loaf with sausage, bacon and game meat is as good cold as it is hot. Serve it with our fruity Cumberland sauce

Provided by Barney Desmazery

Categories Main course, Starter

Time 1h40m

Number Of Ingredients 9

Ingredients

12 thin rashers streaky bacon
1kg minced venison
1 small onion , finely chopped
2 good-quality pork sausages , meat squeezed from the skins
1 tbsp fresh thyme leaves, plus sprigs to decorate
50g fresh breadcrumb
1 tbsp wholegrain mustard
splash of Worcestershire sauce
1 egg

Steps:

Heat oven to 200C/180C fan/gas 6. Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.
Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced - or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll. Either way, Cumberland sauce is a must (see tip, below).

Nutrition Facts : Calories 389 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium

VENISON-BEEF MEATLOAF

Venison-Beef Meatloaf image

A very good meatloaf, made with ground venison, lean ground beef, eggs, onion, green bell peppers, rolled oats, tomato juice, prepared horseradish, ketchup and spices.

Provided by Cindi M Bauer

Categories Wild Game

Time 1h20m

Yield 7 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup crisco butter flavor shortening
1 large onion, diced (about 3/4-1 cup)
1/4 cup diced green bell pepper
1 lb ground venison
1 lb lean ground beef (like sirloin or ground round)
1 teaspoon dry mustard
1 teaspoon Lawry's Seasoned Salt
black pepper, desired amount
2 eggs, beaten
1/4 cup prepared horseradish
1 cup rolled quick oats
3/4 cup tomato juice
1 cup ketchup

Steps:

Preheat oven to 350 degrees.
Spray the inside of a 13x9-inch glass pyrex baking dish with a no-stick cooking spray.
In a small skillet, melt the shortening. Add the diced onion and green peppers. Saute for 5 minutes, then set aside.
DO NOT DRAIN OFF THE GREASE FROM THE SAUTEED VEGETABLES, THIS WILL HELP TO KEEP THE MEATLOAF MOIST.
In a bowl mix together, the venison, sirloin, mustard, seasoned salt, pepper, eggs, horseradish, quick oats, the sauteed onion and peppers, and the tomato juice.
Place loaf mixture into the pyrex baking dish. Shape into a rectangular loaf.
Top loaf with the 1 cup of ketchup.
Bake in oven for 1 hour.
After removing loaf from oven, set on stove for 5 minutes, before slicing; then serve.

Nutrition Facts : Calories 400.1, Fat 20.9, SaturatedFat 7.2, Cholesterol 154.4, Sodium 591.6, Carbohydrate 21.1, Fiber 2.1, Sugar 10.8, Protein 32

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