Venison Meatloaf With Honey Ginger Glaze Recipes

Steps:

• Preheat oven to 375 degrees.
• Combine all ingredients in a large bowl.
• The mixture will seem kind of wet, but it will be just fine.
• Spray a baking dish with nonstick cooking spray.
• Place meat mix in dish and shape into a loaf.
• Bake for 1 hour.

Steps:

• 1) Preheat oven to 350 degrees. 2) Sauté onion, jalapeno peppers, and garlic in the olive oil and butter, until the onions caramelize. 3) Transfer the onion mixture to a large bowl. Allow to cool slightly. 4) Whisk ketchup, Worcestershire sauce, honey, and ginger in a medium bowl. Reserve ½ cup to glaze the tops of the loaves. 5) In the large bowl, combine the remaining glaze mixture with the slightly cooled onion mixture. Add all other loaf ingredients. Mix. 6) Divide mixture in half and transfer to two standard bread pans (10.75W x 6.5L). 7) Spread remaining honey-ginger glaze on top of loaves and bake at least 1 hour (until center temperature registers 160 degrees).

Steps:

• In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9x5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes or until a thermometer reads 160°.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the venison, egg, cracker crumbs, 1/4 cup barbecue sauce, onion, sage, steak seasoning, 2 tablespoons brown sugar, and 2 tablespoons Worcestershire sauce in a mixing bowl with your hands until evenly combined. Pack into a 3x7-inch loaf pan, and lay the bacon strips over top.
• Bake in the preheated oven until no longer pink in the center and the bacon is crispy, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Meanwhile, stir 3/4 cup barbecue sauce, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce in a sauce pan over medium heat. Simmer 5 minutes, whisking constantly. Pour the sauce over the cooked meatloaf, and let rest 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together venison, 1 tablespoon brown sugar, crackers, and egg in a bowl. Season with mustard, cilantro, garlic powder, onion flakes, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9x9-inch pan, or a loaf pan.
• Bake in preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes. Stir together the ketchup, with 1 tablespoon brown sugar. Spread on top of the meatloaf, and place back in the oven for 10 minutes more.

Steps:

• 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.

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).