VENISON MEATLOAF WITH BLACKBERRY BBQ SAUCE AND BUFFALO SWEET POTATO/PUMPKIN HASH
Steps:
- VENISON MEATLOAF In a large bowl lightly beat egg; add tomato sauce, onion, bread crumbs, salt and pepper. Add venison and mix well. Roll and press into 6 rounds. Wrap meatloaf in one slice of bacon per round. Bake, uncovered, at 350 degrees for 15 minutes, until a meat thermometer reads 160 degrees. BUFFALO SWEET POTATO/PUMPKIN HASH Using a food processor, make powder out of Tropical Food's Buffalo Nuts®. Cut both sweet potato and pumpkin into small dice. Melt butter in a large sauté pan. Add potato and pumpkin and sauté until soft, adding water as needed. Stir in Buffalo Nuts® powder, salt and pepper to taste. BLACKBERRY BBQ SAUCE In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Serve sauce over venison meatloaf with buffalo sweet potato/pumpkin hash.
PAN-FRIED VENISON WITH BLACKBERRY SAUCE
Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
- Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.
Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium
VENISON MEATLOAF
This mince loaf with sausage, bacon and game meat is as good cold as it is hot. Serve it with our fruity Cumberland sauce
Provided by Barney Desmazery
Categories Main course, Starter
Time 1h40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.
- Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced - or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll. Either way, Cumberland sauce is a must (see tip, below).
Nutrition Facts : Calories 389 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium
VENISON LOAF (MEATLOAF)
This is a great alternative to meatloaf. The venison is a much leaner meat so lower fat & calories. Has a great taste also.
Provided by cherij22
Categories High Protein
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingrediente to a big bowl. Mix well together. Shape into a loaf(you can either use a loaf pan or I use a cookie sheet with a sheet of foil on it). Either way will be fine. Since you are using venison there is not much fat juice while cooking. Adding the bbq sauce will make it moist & delicious. Save leftovers for next days lunch, a meatloaf sandwich. Cook 350 degrees for appox. 1 hour. until fully cooked through.
Nutrition Facts : Calories 175.2, Fat 3.9, SaturatedFat 1.6, Cholesterol 120, Sodium 198.7, Carbohydrate 5.1, Fiber 0.1, Sugar 2.9, Protein 28
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