The Best Venison Loaf Ever!

[Eric300]

Venison loaf mixed with bacon grease and stuffed with ham, onions, garlic, broccoli, cheese, BBQ hickory bbq sauce and cooked to perfection on a Pit Boss wood pellet grill. You can't buy this in stores or restaurants. This is why I bow hunt whitetail deer.

 

[Old 44 Guy]

Myself I just love the flavor of venison. A little salt, pepper and garlic is all I want.

 

[Greyman50]

Details?????????

 

[robvious]

Grilled/smoked Venison is wonderful..

and yes.. recipe?

 

[KalamazooKid]

Looks awesome Eric! Our family of four will easily eat 4-6 deer per year and love every single aspect of it - from woods to plate!

And now ….. where's the recipe?

 

[Eric300]

Details?????????

And now ….. where's the recipe?

Start with couple pounds of ground venison. Fry up a pound of bacon. Add 2 eggs, breadcrumbs, a little milk and bacon grease to the venison until it's a good consistency.

Sauté a medium onion (you can use the bacon grease for that).

Dice up a small clove of garlic.

Lightly steam some broccoli.

Form the venison like you're making a pizza. Then add the onions, garlic, ham, cheese, salt/pepper, etc. and roll everything up until it fits into a meatloaf style pan

Brush the top with bbq sauce of your liking and add a few strips of bacon on top. Bake for roughly 90 mins or until approx. 140* inside temperature.

Of course everything is optional. Add/subtract whatever you want or how much you want.

You can thank me later..... Bon Apatite'!

 

[zwartepiet]

Wow! That looks outstanding Eric!

Thanks for posting the recipe!

 

[KalamazooKid]

Start with couple pounds of ground venison. Fry up a pound of bacon. Add 2 eggs, breadcrumbs, a little milk and bacon grease to the venison until it's a good consistency.

Sauté a medium onion (you can use the bacon grease for that).

Dice up a small clove of garlic.

Lightly steam some broccoli.

Form the venison like you're making a pizza. Then add the onions, garlic, ham, cheese, salt/pepper, etc. and roll everything up until it fits into a meatloaf style pan

Brush the top with bbq sauce of your liking and add a few strips of bacon on top. Bake for roughly 90 mins or until approx. 140* inside temperature.

Of course everything is optional. Add/subtract whatever you want or how much you want.

You can thank me later..... Bon Apatite'!

Roger that! I'll be trying this soon, in cast iron on the Traeger! Thanks Eric!

 

[Eric300]

Venison Jerky, Chili, Roast, Stuffed Backstrap......

I just might have to grill up some filets today!

 

[Rudi]

YUMM! I'll bring the beer.

 

[boykinlp]

Venison loaf mixed with bacon grease and stuffed with ham, onions, garlic, broccoli, cheese, BBQ hickory bbq sauce and cooked to perfection on a Pit Boss wood pellet grill. You can't buy this in stores or restaurants. This is why I bow hunt whitetail deer.

We needed an after cooked cross section picture of that hunk of deliciousness!
Larry

 

[lihpster]

Sausage, jerky, roasts, steaks or ground, I grew up on venison and love it all ways. My favorite is simple. Tenderloins sauteed in butter. Maybe throw a few morels in the pan, too.

 

[Eric300]

We needed an after cooked cross section picture of that hunk of deliciousness!
Larry

Ask, and you shall receive.

Luckily there was a little leftover.

 

[mike4sigs]

i like to Grill my Meatloaf's both Venison and beef with no pan yes it is messy but in my opinion, it is worth it

 

[CAJUNLAWYER]

Best venison I ever ate was two neck roasts with a pork shoulder in the middle pot roasted for about 4 hours covered at 250 degrees. Towards the end throw in some diced turnips and baby carrots. Shred the snot out of it, rice and white beans with the gravy and roasted quadrupeds. We hurt ourselves eating!!!! Was so full we couldn't eat the hot apple pie and Blue Belle Vanilla ice cream. That had to wait until the next day's breakfast

 

[Bald1]

I just screenshot the recipe. I'll be making it tomorrow but in a regular oven……. My wife and stepson never had venison before they met me 9 yrs ago. Now we eat 2 deer per yr. My wife loves the fact that it's as organic as it gets. I'm sure she also likes that it reduces the grocery bill.

 

[Bald1]

As a general rule I order venison whenever I see it on a restaurant menu. Just to see how it compares to mine. Once at Marco Prime which is the premier steakhouse on Marco Island the waiter ( Asian guy) kept referring to it as Wenison. I busted his nuts a little by asking what Wenison is. He says you know deer. It was delicious. Medallions cooked rare with a light mushroom sauce. In a local restaurant in downtown Buffalo the had Stag tenderloin. Waiter did not know the origin of it but it taste like whitetail to me. Also it's never cheap. Usually cost as much as a nice ribeye.