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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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