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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Friday, August 24, 2007

Venison Loaf

The temperatures soared and humidity levels climbed here yesterday. I had planned on grilling venison burgers for dinner. My husband suggested we make venison loaf instead of burgers deeming it too hot to grill but not to hot to take in a short boat ride. Thunderclouds were in the horizon as we headed back from the marina to enjoy a nice meal. Our new kitchen is on the lower level of an earth bermed house so using the oven doesn't heat the house as it would in other layouts.

Venison Loaf

I've made a few entries on cooking venison. Venison is a rich, very low fat meat with an unappealing mouth fat feel if it isn't served hot. For that reason two things are critical when preparing venison. First you must add a fat with the most common being pork in the form of bacon or ground pork depending on the dish. Second, venison dishes must be served hot! This may take a bit more planning to have everything ready at the same time but trust me it is worth it. I served the venison loaf with oven baked potatoes and steamed broccoli.

Venison Loaf*

2 lb ground venison
2 eggs, slightly beaten
1 c dry bread crumbs
250 g (1/2 lb) bacon, cut across the slices to form small pieces
1/2 large spanish onion, chopped
1/2 tsp dijon mustard
1 tsp Worchestershire sauce
1/2 c Heinz 57 sauce

Prepare onion and bacon. Place all ingredients into a mixing bowl. Mix well by hand. Turn the mixture into a silicone loaf pan or well greased loaf pan and pat down. Bake at 250ºF for 40 minutes. Increase the heat to 350ºF for 10 minutes. Serve hot.
Servings - 6
*form into patties for grilling


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