Venison Winter Meatloaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

VENISON MEATLOAF



Venison Meatloaf image

Very moist venison loaf! Not a lot of ingredients, but very flavorful! You can make it without using the chuck if you like...it will be just as good.

Provided by IHeartDogs

Categories     Deer

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb ground venison
1/2 lb ground chuck
1 cup evaporated milk
1/2 cup breadcrumbs
1/3 cup ketchup
3 tablespoons Worcestershire sauce (I like Lea & Perrins)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375 degrees.
  • Combine all ingredients in a large bowl.
  • The mixture will seem kind of wet, but it will be just fine.
  • Spray a baking dish with nonstick cooking spray.
  • Place meat mix in dish and shape into a loaf.
  • Bake for 1 hour.

VENISON MEAT LOAF



Venison Meat Loaf image

My mother, who claims she can detect venison in any recipe, didn't have a clue it was in this tender meat loaf until we told her after dinner. She raved about this flavorful main dish the entire time she was eating it! -Liz Gilchrist, Bolton, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 10

2 eggs
1 can (8 ounces) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1-1/2 teaspoons salt
1/8 teaspoon pepper
1-1/2 pounds ground venison
2 tablespoons brown sugar
2 tablespoons spicy brown mustard
2 tablespoons white vinegar

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°.

Nutrition Facts : Calories 204 calories, Fat 4g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 783mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.

EASY VENISON MEATLOAF



Easy Venison Meatloaf image

Serve with potatoes and seasonal vegetables.

Provided by MOTHERHEN1982

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h15m

Yield 6

Number Of Ingredients 8

2 pounds ground venison
1 (6 ounce) package dry stuffing mix (such as Stove Top®)
1 cup water
1 onion, finely chopped
¼ cup barbeque sauce
2 large eggs, lightly beaten
salt and ground black pepper to taste
¼ cup barbeque sauce

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).

Nutrition Facts : Calories 328.9 calories, Carbohydrate 32.8 g, Cholesterol 168.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 34.2 g, SaturatedFat 2 g, Sodium 760.7 mg, Sugar 9.5 g

STEVE RINELLA'S VENISON MEATLOAF



Steve Rinella's Venison Meatloaf image

A lot of hunters complain that they use up all their roasts and steaks too quickly and then get stuck with a mountain of ground meat. When I hear this, I start singing the praises of wild game meatloaf. Granted, the name of the dish sounds a little folksy and oafish, but you can do some innovative...

Provided by Steven Rinella

Categories     Main

Yield 4 to 6

Number Of Ingredients 21

1½ lbs. ground meat (90% lean game meat, 10% pork fat)
3 tbsp. extra virgin olive oil or 2 tbsp. bacon grease
1 medium onion, finely chopped
Kosher salt
Freshly ground black pepper
5 cloves garlic, minced
10 oz. baby spinach
¼ tsp. red pepper flakes
¼ tsp. freshly grated nutmeg
½ cup fresh breadcrumbs
¼ cup oatmeal
¼ cup finely chopped flat-leaf parsley
3 tbsp. finely chopped chives
Leaves from 3 sprigs thyme
½ cup milk
2 eggs
Butter for greasing the pan
3 oz. provolone or fontina cheese cut into sticks about ⅓" x 1" x 3"
3 tbsp. pine nuts, toasted
¼ cup seedy mustard
1 tsp. honey

Steps:

  • Preheat oven to 350°F.
  • In a large sauté pan, heat the oil over medium-high heat. Add the onion and cook until browned, about 6 minutes. Season it with 1 teaspoon salt and ¼ teaspoon black pepper.
  • Add the garlic and cook for 1 minute more.
  • Remove half the onion-garlic mixture and set that aside to cool. Then add the spinach and red pepper flakes to the half remaining in the pan and toss with tongs until the spinach is wilted.
  • Stir in the nutmeg. Set aside to cool.
  • Place the breadcrumbs, oatmeal, parsley, chives, and thyme in a small bowl. Pour the milk over the top and let sit while you mix the meat.
  • In a large bowl, combine the ground meat, cooled onion-garlic mixture, and the eggs. Season well with salt and black pepper. Add the soaked bread crumb mixture and combine well. You could use a spoon for mixing, but it's easier to just use your hands.
  • Once the mixture is combined, lay a 1-inch layer of the meatloaf mixture on the bottom of a 1½-pound or 2-pound loaf pan. Pat it down so it reaches the corners, and allow it to come up the sides a bit. You will fill this cavity with the filling.
  • Next, lay the cooled spinach mixture over the meat layer, leaving a ½-inch border of meat around the spinach. Top the spinach with the cheese sticks, forming a stripe in the center that runs the length of the pan. Sprinkle the pine nuts over the cheese stripe then top with the remaining meat mixture and pat down. Be sure this top layer meets with the bottom meat mixture along the sides to form a seal.
  • Pat the top of the loaf so it's flat and even. Mix the mustard with the honey, then top of the loaf with this mixture.
  • Bake for 1 hour or until an instant-read thermometer reads 150°F when inserted in the center.

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

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

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

More about "venison winter meatloaf recipes"

THE BEST EVER MEAT LOAF RECIPE: VENISON EDITION - SOUTHERN ...
the-best-ever-meat-loaf-recipe-venison-edition-southern image
2016-12-02 The BEST Ever Meat Loaf Recipe: Venison Edition. December 2, 2016 by Laura Tucker 32 Comments. I’ve been on a huge sweets-kick here …
From southernmadesimple.com
Category Meat Dish
Total Time 50 mins
Estimated Reading Time 2 mins


VENISON MEATLOAF RECIPE - HOW TO MAKE VENISON MEATLOAF ...
venison-meatloaf-recipe-how-to-make-venison-meatloaf image
2014-02-24 This recipe for venison meatloaf has quite the story behind it. As a child, the word “meatloaf” as an answer to “what’s for dinner, mum?” struck fear …
From honest-food.net
4.9/5 (27)
Total Time 1 hr 45 mins
Category Main Course
Calories 429 per serving
  • Soak the bread cubes in a bowl with the milk for 30 minutes while you chop the vegetables and get everything else ready. Put the roughly chopped vegetables into a food processor and blitz them until it begins to form something of a paste. This will keep the meatloaf super moist.
  • Preheat your oven to 375°F. When the bread has softened, squeeze out the excess milk and chop and mash the soaked bread on a cutting board until it too forms something of a paste. Toss it and the vegetable mixture into a large bowl. Add the ground venison, cheese, marinara sauce, parsley, eggs, salt and oregano and combine. I like to actually work the meatloaf mix well because the bread and vegetable mix will keep it moist and tender -- normally you don't want to over work meatball mixes, but this is an exception. It will help the meatloaf bind together better.
  • Grease a loaf pan. I used a Pyrex 1 1/2-quart pan that is 8 1/2 by 4 1/2 by 2 1/2 inches. Something more ore less this size will be fine. Or, you can set the mixture on a greased baking sheet and mold it into a loaf. Pack the meat mixture into the pan and bake it until the center reads about 155°F, which will take roughly 1 hour and 15 minutes. I put the loaf pan on top of a baking sheet to catch any overflow of fat or tomato sauce.
  • About 30 minutes before the meatloaf is ready (shoot for the 45-minute mark), paint the top of the loaf with marinara sauce. Have some more sauce warming in a small pot to serve with the finished meatloaf.


A VENISON MEATLOAF RECIPE FOR THE WHOLE FAMILY TO ENJOY
a-venison-meatloaf-recipe-for-the-whole-family-to-enjoy image
2020-12-17 Here is one of the best venison meatloaf recipes to try around the dinner table this fall. If you need an easy dish for the family to enjoy, this savory meal is one of the best venison meatloaf recipes around. Nonetheless, feel …
From wideopenspaces.com


10 BEST VENISON MEATLOAF RECIPES - YUMMLY
10-best-venison-meatloaf-recipes-yummly image
2022-01-27 Chris's Venison Meatloaf Food.com venison, seasoning salt, white vinegar, catsup, brown sugar, yellow mustard and 5 more Sriracha BBQ Glazed Meatloaf BrianaByrne211612
From yummly.com


VENISON MEATLOAF - LEGENDARY WHITETAIL'S BLOG
venison-meatloaf-legendary-whitetails-blog image
Recipe Venison Meatloaf. Venison meatloaf takes about 15 minutes to throw this together. Cooks in about 50 minutes to 1 hour, Feeds 4… Submitted by Dr. Lorrie P. Ingredients – 1 lb. ground venison – 1 Tablespoon brown sugar – 8 saltine …
From community.legendarywhitetails.com


VENISON MEATLOAF - GEORGIAPELLEGRINI.COM
2018-09-26 Sprinkle with salt along the way to help release the juices. Preheat the oven to 450°F. In a large bowl, combine the vegetables with the rest of the ingredients. Form the …
From georgiapellegrini.com
Estimated Reading Time 3 mins
Total Time 1 hr
  • Heat the oil in a skillet and saute? the mixture until softened, about 10 minutes. Sprinkle with salt along the way to help release the juices.
  • Preheat the oven to 450°F. In a large bowl, combine the vegetables with the rest of the ingredients.
  • Form the mixture into a loaf and place in a baking dish. You could also use a loaf pan. Bake for 10 minutes, then reduce the temperature to 350°F. Bake for 30 minutes more. Let cool slightly, then cut into thick slices and serve.


VENISON MEATLOAF - FOX VALLEY FOODIE
2018-06-15 However, the best venison meatloaf recipes are the ones specifically tailored to the rich flavor of venison. Personally, I find the herbal flavor of sage to be a great compliment to …
From foxvalleyfoodie.com
4.9/5 (43)
Total Time 1 hr 23 mins
Category Entree
Calories 383 per serving
  • Gently crumble venison into small pieces and place into a large bowl. Sprinkle breadcrumbs on top.
  • Pour seasoning and liquid mixture into bowl with venison. Gently mix to combine with fingers, being careful not to overwork the meat.


VENISON & BACON MEATLOAF : 8 STEPS (WITH ... - INSTRUCTABLES

From instructables.com
Estimated Reading Time 3 mins
  • Grind the Bacon. Working with the bacon while still frozen is much easier. Cut across the strips of bacon, then feed into food grinder or processor.
  • Adding the Venison. The easiest way to thoroughly mix the ground bacon & ground venison is to run them through the grinder again.... alternating a handful of venison, handful of ground bacon, handful of venison....
  • Veggies...... shhhh, Don't Tell the Kids! I just used diced onion & finely grated carrot.... but, there are others you could use.... cauliflower, summer squash, turnip, whatever you think you can get away with.
  • Spice It Up! In a small bowl, blend together the water, spices & flavorings, and the egg.... and beat it well.
  • Fiber! Oatmeal is great to add to meatloaf, it helps bind the loaf together (so it isn't 'crumbly')..... and its good for you! And it 'hides' in meatloaf really well....
  • Mixing It All Up.... getting Ready to Bake. Combine the veggies, the flavorings/egg/oatmeal mixture & the ground meat together..... mix them together well!
  • 350F.... for About an Hour. Bake it in a (preheated) 350F oven for about an hour, the meatloaf had just started pulling away from the sides of the pan.
  • Ready for Dinner! It's best if you pull the meatloaf out of the oven & let it 'rest' for about 10 minutes before slicing. (This is true of any meat that you cook in an oven.)


VENISON MEATLOAF (MAKE AHEAD!) - CLEVERLY SIMPLE
2020-03-21 This venison meatloaf recipe is super moist, delicious, and simple to make. Made with hearty ingredients and topped with a homemade glaze, this venison recipe is sure to …
From cleverlysimple.com
4/5 (1)
Total Time 1 hr 20 mins
Category Venison Recipe
Calories 314 per serving
  • Chop the parsley and measure out remaining meatloaf ingredients. Add remaining meatloaf ingredients to the bowl of oats and milk. Mix it well. Pat the loaf into a 2.2 quart casserole dish and refrigerate it (covered) until ready to bake.
  • When ready to bake the meatloaf, preheat the oven to 350˚F, remove the cover, and bake the meatloaf for 35 minutes (2/3 of the cooking time). While your meatloaf bakes, mix all the glaze ingredients in a small bowl.
  • When the 35 minutes is up, take the meatloaf out of the oven and spread on the glaze. Bake the meatloaf for an additional 25 minutes at 350˚F or until the internal temperature reaches 165˚F. Allow the meatloaf to cool for a few minutes before cutting.


WHOLE30 VENISON FREEZER MEATLOAF - MISS ALLIE'S KITCHEN
2018-01-16 A time-saving, Whole30 approved recipe that will help you use up that venison you have stored in the freezer. This recipe works equally as well with lean beef. Whole30 Venison Freezer Meatloaf Ma, I love the meatloaf. Anytime I mention I’ve made meatloaf, J is just like beyond happy. Does anyone else get that response...
From missallieskitchen.com
Estimated Reading Time 5 mins


VENISON MEATLOAF – FROM THE SOUTHERN TABLE
2013-08-20 Recipes . Venison Meatloaf August 20, 2013 May 17, 2019 Angela Knipple caramelized onions, Main Dishes, onion, venison. Venison Meatloaf. Print Recipe. Prep Time 15 mins. Cook Time 2 hrs. Total Time 2 hrs 15 mins. Course Main Course. Cuisine American. Ingredients . 1 large yellow onion finely chopped (about 1 cup) 1 tablespoon olive oil; 1 …
From paulandangela.net
Cuisine American
Estimated Reading Time 50 secs
Category Main Course
Total Time 2 hrs 15 mins


LOCAL FOOD: VENISON MEATLOAF - - THE ADIRONDACK ALMANACK
2020-11-15 This comfort food recipe, courtesy of Cornell University Cooperative Extension’s Wild Harvest Table, is a fantastic way to showcase ground venison. Ground venison is a fantastic source of inexpensive, locally-sourced lean protein that is a staple in many North Country homes. If you do not have ground venison, you can easily substitute ground beef or turkey for …
From adirondackalmanack.com
Estimated Reading Time 2 mins


VENISON MEATLOAF RECIPE WITH OATMEAL WITH INGREDIENTS ...
Christmas Thanksgiving Spring Winter Summer Fall Search. Venison Meatloaf Recipe With Oatmeal VENISON MEATLOAF. 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. …
From tfrecipes.com


VENISON MEATLOAF - BUCKMASTERS
Venison Meatloaf. By Steve Hall. A great recipe that pulls double duty! I love meatloaf for dinner, but I also love those cold meatloaf sandwiches that I get to take to the deer stand the next day. This is truly one of my all time favorites! Ingredients: • 1 lb ground venison • 1/2 lb ground beef • 3/4 cup Quick 1 minute Quaker Oats • 1 cup chopped onion • 1 egg beaten • 1/2 cup ...
From buckmasters.com


VENISON MEATLOAF - NZ VENISON
Add the venison stock to the sausage meat, mix with all the remaining ingredients and bind the remaining mince. Place in a greased meatloaf tin or terrine mold and bake in the oven at 160 ̊C. Cook for 40 minutes, or until the internal temperature is 60 ̊C. Remove and rest. Keep the juices and make a pan gravy. Steam the potatoes and mash gently.
From nzvenison.com


20 GROUND VENISON RECIPES - A RANCH MOM
2021-12-15 These Venison Sliders are delicious as well as easy and elegant. 15. Venison Meatballs with berry sauce from Greedy Gourmet. These Venison Meatballs are served with a deeply flavourful cranberry and port sauce that matches the wintery flavours of the cold season every year! 16. Ground Venison Tacos from Midwexican.
From aranchmom.com


VENISON MEATLOAF - DOE & ARROW HUNTING
2015-07-01 Here is my favorite recipe for venison meatloaf: 1 1/2 lbs ground venison (if necessary, start with my base recipe) 1/2 cups chopped onion 1/2 cup ketchup 1/4 cup brown sugar 2 tsp salt 2 Tbsp Worcestershire sauce 2 eggs, beaten 1 cup quick oats, bread crumbs, or cracker crumbs (I prefer to use quick oats, but any of these will work) Combine ketchup, brown …
From doeandarrowhunting.com


EASY GROUND VENISON RECIPES - GANDER OUTDOORS

From blog.ganderoutdoors.com


THE 20 BEST VENISON RECIPES - USHFC
2021-12-08 Slow Cooker Venison Chili. Another great warming dish to cook over the fall and winter, this venison chili is cooked in a slow cooker and is rich with hearty flavors. This recipe calls for three types of peppers: Anaheim, Jalapeño, and yellow bell pepper. This gives the chili plenty of warmth and a bit of kick.
From ushfc.org


VENISON WINTER MEATLOAF RECIPES
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, …
From tfrecipes.com


Related Search