THOUGHT I WOULD POST A COOL RECIPE I DEVELOPED FOPR SOME OF THE GROUND MEAT FROM YOUR HARVEST.
5# GROUND VENISON (TWICE GROUND LARGE DYE AND SMALL DYE_)
5 EGGS
1 PT HEAVY CREAM
1 C. SALTINE CRACKER CRUMBS (OPTIONAL)
2 TBL HORSERADDISH (FRESH GRATED PREFERRED)
1/2 C CATSUP
1/2 C FINE DICED ONIONS
1 EA DICED CARROT
1 STALK DICED CELERY
1/4 TSP LIQUID SMOKE
1 TSP THYME
1 TSP BASIL
1 TBL OLD BAY SEASONING
BACON
HERES THE METHOD: LINE A SQUARE BREAD PQN WITH BACON SO THAT YOU HAVE AN EVEN OVER HANG ON BOTH SIDES.
IN A LARGE BOWL PLACE ALL INGREDIENTS EXCEPT MEAT AND BLEND WELL. ADD MEAT AND INCORPORATE ALL INGREDIENTS BEING CAREFULL NOT TO LET MEAT GET WARM. PLACE MEAT IN BACON LINED PAN AND FOLD OVER EXTRA BACON.
BAKE IN 350 DEGREE OVEN UNTIL YOU HAVE INTERNAL TEMPERATURE OF 160 DEGREES.
REMOVE FROM OVEN AND PLACE IN REFRIGERATORWITRH A WEIGHTED BREAD PAN ON TOP. YOU WANT THE TOP PAN TO BE ABLE TO PRESS THE LOAF BELOW IT. LET COOL OVERNIGHT WITH THE WEIGHT ON TOP.
WHEN READY TO SERVE, REMOVE WEIGHTED PAN. PLACE COOLED LOAF IN WARM OVEN FOR SEVERAL MINUITES TO RELEASE LOAF FROM SIDES OF PAN. RETURN UN MOLDE LOAF TO REFRIGERATOR TO RE COOL(10 MIN).
REMOVE LOAF FROM REFRIGERATOR AND SLICE TO DESIRED THICKNESS. PLACE ON HOT GRILL UNTIL WARM.
I HAVE FOUND THIS TO BE EXCELLENT ON SANWICHES, FRESH BAKED BREAD OR WITH FRESH GARLIC MASHED POTATOES. ALSO TRY A SMOKEY BBQ SAUCE. OH MAN THIS IS A GREAT MEAL!!!!!!!!!!!!
VENISON MEATLOAF ,CHARGRILLED
