While the 2009 hunting season is coming to an end, many hunters around the country have found success in the field. For many this time of closure is an unwanted reality, however the total experience of the pursuit can, and should continue.
Aside from the preparation, chase, and harvest, I find that another exciting part of the hunt comes with enjoying the meal provided. The array of North American game animals provides numerous opportunities for delicious meals that are nutritious, tasty, and most of all hard earned.
If you find yourself in post-season despair, take the time to experiment with some creative recipes to continue the excitement of the hunt. Along with mastering a magnificent recipe comes a newfound respect for your harvest. My recent simple yet delectable dish is venison meatloaf. This hearty meal topped with a combination of brown sugar, spicy mustard, and white vinegar makes for a great feast that will never fail the meatloaf enthusiast. Even though I enjoy getting experimental with my cooking, this is a dish that will always remain in the front of my cookbook. I urge you to fully immerse yourself in every aspect of the hunt, and experience the new meaning of soul food.
Venison Meatloaf
Ingredients
- – 2 eggs
- – 1 can (8 ounces) tomato sauce
- – 1 medium onion, finely chopped
- – 1 cup dry bread crumbs
- – 1-1/2 teaspoons salt
- – 1/8 teaspoon pepper
- – 1-1/2 pounds ground venison
- – 2 tablespoons brown sugar
- – 2 tablespoons spicy brown mustard
- – 2 tablespoons white vinegar
Directions
– In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9-in. x 5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes. Yield: 6-8 servi
