Monday, November 14, 2011

DEER SEASON IS HERE AND WE GOT VENISON ENJOY DAN:

               MEATLOAF WITH PORK AND VENISON by CHEF DAN:
Serves 10

INGREDIENTS:

2 pounds ground venison
2 pounds bulk pork sausage
2 onions, finely chopped
2 cups uncooked oats
2 eggs, beaten
1-cup milk
1 cup barbeque sauce
2 teaspoons Worcestershire sauce
1 (10.4) can cream of mushroom soup
1 tablespoons Dijon mustard
1 (14.5) can tomatoes sauce

DIRECTIONS:                      (PRE-HEAT OVEN TO 350 DEGREES)

1.    Mix venison, sausage, onions, and oats in a bowl until well combined.
2.    Add milk, eggs, Worcestershire sauce, cream of mushroom soup, Dijon mustard, and half of the tomatoes sauce and half the barbeque sauce and a little salt & pepper.
3.    Mix until thoroughly combined.
4.    Let stand for 15 minutes.
5.    Place in lightly greased baking pan.
6.    Shape into a baking pan and form into a loaf.
7.    Spread on top the remaining tomato sauce and barbeque sauce.
8.    Bake for 1 hour or until internal temperature reaches 180 degrees.

ENJOY DAN:                                            BON-APPETITE!!


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