Venison Meatloaf With Blackberry Bbq Sauce And Buffalo Sweet Potatopumpkin Hash Recipes

VENISON MEAT LOAF

Steps:

• In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9x5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes or until a thermometer reads 160°.

VENISON MEATLOAF

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.

EASY VENISON MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix venison, stuffing mix, water, onion, 1/4 cup barbeque sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9x13-inch baking dish. Spread 1/4 cup barbeque sauce over the top of loaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

VENISON MEATLOAF WITH BLACKBERRY BBQ SAUCE AND BUFFALO SWEET POTATO/PUMPKIN HASH

Steps:

• VENISON MEATLOAF In a large bowl lightly beat egg; add tomato sauce, onion, bread crumbs, salt and pepper. Add venison and mix well. Roll and press into 6 rounds. Wrap meatloaf in one slice of bacon per round. Bake, uncovered, at 350 degrees for 15 minutes, until a meat thermometer reads 160 degrees. BUFFALO SWEET POTATO/PUMPKIN HASH Using a food processor, make powder out of Tropical Food's Buffalo Nuts®. Cut both sweet potato and pumpkin into small dice. Melt butter in a large sauté pan. Add potato and pumpkin and sauté until soft, adding water as needed. Stir in Buffalo Nuts® powder, salt and pepper to taste. BLACKBERRY BBQ SAUCE In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Serve sauce over venison meatloaf with buffalo sweet potato/pumpkin hash.

VENISON MEATLOAF

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).

VENISON BBQ

Steps:

• Combine venison meat, water, onion, salt and pepper in your crock pot for at least 4 hours or until completely cooked.
• Drain all juice produced in cooking process along with onions.
• Place meat on cutting board and pull apart with fork (it should be really tender).
• Put meat back in crock pot and add BBQ sauce.
• Put on your favorite bun and eat! That's it!

VENISON SAUSAGE MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients in large bowl until a uniform mixture is achieved.
• Spray a 9x13 glass pan with nonstick spray, and pat the meat mixture into the pan in a loaf shape.
• Bake 45-60 minutes, until thermometer inserted in center of meatloaf reads 160 degrees F.
• Let sit 5 minutes before serving.