Recipe by Dib's
Here's a really good venison loaf recipe. The mushroom gravy takes it over the top.
Top Review by amorgan5
Glad I found this recipe again. I made it quite a few times several years ago with a few minor variations (homemade chili sauce, either oatmeal for breadcrumbs or add an extra egg) and it turned out great every time. Thank you!
- 2 tablespoons olive oil
- 5 cups sliced brown mushrooms
- 1 red bell pepper, chopped fine
- 1⁄2 cup grated carrot
- 1 medium yellow onion, chopped fine
- 2 -3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 egg, beaten
- 1⁄4 cup chili sauce, like heinz
- 1⁄2 cup dry breadcrumbs, like progresso
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 lbs ground venison
- 2 tablespoons flour
- 1 1⁄2 cups beef stock
- 2 tablespoons red wine vinegar
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a large skillet heat oil over medium heat.
- Cook mushrooms, peppers, carrots, onions, garlic and basil stirring often.
- Cook for about 15 minutes-you want the onions soft and the liquid from the mushrooms evaporated.
- Set skillet aside.
- In a large bowl mix together the egg, chili sauce, bread crumbs, salt and pepper.
- Mix in the venison and 1 cup of the mushroom mixture.
- Pack lightly into a 8x4 inch loaf pan.
- Bake for 60 to 75 minutes or until meat thermometer registers 170 degrees.
- Let stand for 5 minutes and drain off any fat.
- Meanwhile sprinkle flour over remaining mushroom mixture and return to medium heat.
- Cook, stirring for 2 minutes.
- Whisk in stock, red wine vinegar and bring to a boil.
- Reduce heat to a simmer and cook for 5-8 minutes or until thickened.
- Serve with Venison Loaf.