Chris's Venison Meatloaf
This is my husband's recipe for venison meatloaf. He combined several recipes to come up with the right combination of ingredients. It tastes like regular meatloaf.
1 lb. venison, ground
1 cup crushed crackers (I use one sleeve of Saltine)
1/2 cup milk or less (I now add ¼ cup)
1/4 cup Ketchup
1 Tbsp dried minced onion
2 Tbsp. brown sugar
2 Tbsp. mustard
2 Tbsp. white vinegar
2 tsp. seasoned salt
1/8 tsp. pepper
Mix all ingredients, shape into a loaf and bake at 350 degrees for one hour.
(found this favorite on the internet)
Venison Steaks with Red Wine
3 tablespoons olive oil
salt, pepper and garlic to taste
1 clove garlic; crushed
1 dash sweet basil
1 dash tarragon
1 cup of burgundy, or your favorite red wine
1 tablespoon Butter
1 cup beef stock
1/2 cup diced shallots (or diced onions)
1/2 cup of mushrooms
1 tablespoon flour
Rub meat with small amount of olive oil, then rub meat with crushed garlic, or sprinkle generously with garlic powder and salt and pepper to taste.
Add pinch of sweet basil and tarragon over meat. Be careful not to over spice!
Heat oil in a skillet over high heat.
Add venison and lower to med. heat, cook 4 minutes per side, remove meat and keep warm.
In same skillet add wine all but 2 tablespoons, and butter and allow to melt. Add beef stock then cook for 10 min. to reduce liquid.
Add shallots (or diced onions) and mushrooms, cook until tender.
Remove skillet from heat. Stir in flour, stirring constantly to infuse any lumps. Replace skillet on med. heat.
Cook slowly about 5 min. to thicken. Stir in remaining wine.
Return venison to skillet, and spoon sauce over the meat. Simmer 3 to 4 min. per side.
Place meat on platter and smother with sauce. Serve immediately.
I love serving this over a bed of rice or noodles
(found on the Internet by Jim Hawthorne, Rayville, MO.)
National and Local Archery Shoots Nov-Dec 2017 / 2018
Spread Sheet I created.
I will update this listing when I notice shoots being scheduled.
(Contact the Shoot Event to Confirm Dates & Times)
Venison-Cheese Stuffed Shells in Tomato Sauce
1 lb. box jumbo shells
1 carton Ricotta cheese
8 oz. shredded Mozzarella cheese
½ c. Parmesan cheese
1 tsp parsley
1 lb venison
1 medium chopped onion
3 cloves minced garlic
32 oz. spaghetti sauce
Cooking oil (or Pam) to prevent sticking
Cook shells as package directs; drain, spray with cooking oil to prevent sticking, and set aside.
Brown venison with onion and garlic. Mix in parmesan and ricotta cheeses, ½ cup of mozzarella, egg and parsley.
Fill cooked shells with mixture and put in greased 9"x13" pan. Cover with spaghetti sauce and remaining Mozzarella cheese.
Cover and bake at 350°F for 35 to 45 minutes.
Uncover 5 minutes before removing from oven.
Associated with Conservation League Inc.