Venison Loaf
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 14.78 ml butter
- 1 large onion, finely chopped
- 4.92 ml minced fresh ginger
- 4.92 ml fennel seed
- 4.92 ml dried marjoram
- 2 carrots
- water
- 2 eggs
- 680.38 g ground venison
- 226.79 g ground pork
- 236.59 ml Progresso Italian-style fine bread crumbs
- 78.78 ml milk
- 4.92 ml salt
- 4.92 ml black pepper
- 1 package thick sliced bacon
directions
- In a large skillet melt butter over medium heat.
- Add onion and cook to golden.
- Add ginger, fennel and marjoram.
- Cook for 1 minute more.
- Scrape into a bowl and set aside.
- Cut carrots into 3 inch lengths, rinse pan, add some water and simmer carrots, covered for 5 minutes.
- Drain and set aside.
- To onion mixture add eggs, venison, pork, crumbs, milk, salt and pepper-mix well.
- Take the bacon, slice by slice and line a 5x9 inch loaf pan.
- Take a couple of slices and line the ends.
- Take half the meat mixture and pat in evenly over bacon.
- Layer carrots, then remaining meat mixture.
- Fold the ends of bacon over top.
- Place loaf pan in a larger pan with 1 inch of boiling water.
- Place in a pre-heated, 350F oven.
- Bake for 1 hour.
- Remove pan from water and let stand for 20 minutes.
- Tilt pan and drain juices.
- Place a plate over top and invert loaf.
- Serve hot or cold.
- Keeps in fridge up to 5 days.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois