Corny Venison Meatloaf
½ cup corn meal
½ cup water
1 lb. Ground venison
1-12 oz. can of whole kernel corn
1 onion, chopped
1 tsp. salt
2 eggs
Mix cornmeal and water together in a small bowl; set aside for 15 minutes. Brown the venison in a little oil, when cooked add the onion and canned corn. Cook for 10 minutes. Add the salt, cornmeal mix and the eggs, mix and cook for 15 minutes. Put into a greased loaf pan and bake 30-40 minutes at 350 F Serve with cheese sauce or mushroom soup.