Best 5 Chriss Venison Meatloaf Recipes
If you're a venison lover, you know there's nothing quite like a perfectly cooked venison meatloaf. This hearty and flavorful dish is a classic for a reason, and with so many different recipes out there, you're sure to find one that suits your taste. Whether you prefer a traditional meatloaf with a rich tomato sauce or something a little more adventurous, like a venison meatloaf with a cranberry glaze, you'll find something to satisfy your cravings in this collection of the best venison meatloaf recipes.
Here are our top 5 tried and tested recipes!
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
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
AMAZING VENISON MEATLOAF
This is my own original recipe (I'm a hunter's wife) and an all-time family favorite! A super moist and flavorful meatloaf with a 'kick' using venison and pork sausage. It would also probably be good as a leftover, but none of it has ever made it to the fridge so I don't know. This is exceptional when the meatloaf is formed into patties and grilled outside instead of baked in the oven.
Provided by Anastasia Daleiden
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
- Mix venison, pork sausage, and onion in a bowl until thoroughly combined. Run water from faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture.
- Stir eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage into meat mixture. Transfer to prepared loaf pan.
- Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 343.9 calories, Carbohydrate 13.1 g, Cholesterol 165.3 mg, Fat 15.5 g, Fiber 1.3 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 572.7 mg, Sugar 2.9 g
CHRIS'S VENISON MEATLOAF
Found this while searching for ground venison recipes. Made it last night with lots of success. My husband and I loved it...'BETTER than ground beef' he says. The original introduction says..."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."
Provided by ltlmishu
Categories Deer
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients, shape into a loaf.
- Bake for one hour.
VENISON MEATLOAF
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
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
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
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
Tips:
- Use high-quality ingredients: The quality of your venison meatloaf will depend on the quality of the ingredients you use. Make sure to use fresh, lean venison and high-quality bread crumbs, eggs, and spices.
- Grind your own venison: If you have access to a meat grinder, grinding your own venison will give you more control over the texture of your meatloaf. If you don't have a meat grinder, you can ask your butcher to grind the venison for you.
- Use a variety of spices: Don't be afraid to experiment with different spices to find a combination that you like. Some popular spices to use in venison meatloaf include garlic, onion, thyme, rosemary, and sage.
- Don't overmix the meatloaf: Overmixing the meatloaf can make it tough. Mix the ingredients just until they are combined.
- Cook the meatloaf at a low temperature: Cooking the meatloaf at a low temperature will help to keep it moist and juicy. Bake the meatloaf at 325 degrees Fahrenheit for 1 hour and 15 minutes, or until a meat thermometer inserted into the center of the meatloaf reads 160 degrees Fahrenheit.
- Let the meatloaf rest before slicing: Let the meatloaf rest for 10 minutes before slicing. This will help to keep the juices in the meatloaf.
Conclusion:
Venison meatloaf is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover venison and it is also a healthy and affordable meal. With a little planning and preparation, you can make a venison meatloaf that your family and friends will love.
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