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!!