Bruce County Deer Loaf

2 1/2 lb Ground venison
1 med. White onion
1 med. Bell pepper
2 Eggs
1 cup Bread crumbs
1 clove Garlic
3 Tbs. Chili powder
Salt and pepper
1 10oz can tomato sauce
3 slices Bacon
Mix first 8 ingredients--put in greased pyrex dish. Place bacon strips on top of loaf. Pour tomato sauce over all. Bake in moderate oven 325F 1 1/2 hours or until done.



Caribou Meat Loaf[/b]
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Here is a meatloaf I made tonight out of Caribou Burger with 10 percent fat.
2 lbs burger
2 cups soft bread crumbs. (I make them in the cuisinart)
1/2 cup chopped onion or more or less
1/tsp sage
1/4 tsp celery salt
1/4 tsp season salt
1/2 cup fresh mushrooms. Chopped coarsely
1/2 tsp dry italian seasonng (herb misture)
1/4 tsp pepper
2 eggs beaten slightly
1/2 cup of beef or game stock
1/2 tsp worsteshire sauce
1/4 tsp sugar
1 large tomato or 2 small ones cut into about 1/4 inch thick slices
BBQ sauce of choice
3-4 slices of bacon


Mix all the ingredients together except the tomatos, bbq sauce
and bacon
Put 1/2 of the mixture in the bottom of a bread pan
arrange the tomatos on top of the first half. Leave some area around the edges so the loaf will seal. Pur your
BBQ sauce on the tomatos.
Put the remainder of the mixture over this and press the edges to seal the loaf
Put the bacon on top
Put in 325 oven for about 90 minutes. Take out and let sit for 10 minutes.
Serve with your favorite vegetables




Corny Venison Meatloaf

½ cup corn meal
½ cup water
1 1/2 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.


Venison Loaf and Gravy







3 pounds venison , ground
4 medium potatoes, peeled,diced
2 medium onion
3 eggs
6 cloves garlic
1/2 cup cornmeal
2 medium carrots diced
1 (10 3/4 ounce) can mushroom soup
3 green peppers
6 slices bread
6 ounces milk

Clean and chop or grind vegetable fine. Press garlic. Dice bread, beat eggs. Mix all ingredients except soup and milk. Shape into loaf and place in large baking pan. Bake at 400 degrees for 1 hour. Last 10 minutes add 1/2 cup mushroom soup on top. To the drippings add remaining soup and milk. Heat, stirring and serve over loaf.