Venison Mushroom Meatloaf

Recipe by Diana Adcock
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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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