Venison meatloaf requires effort to prevent it from drying.
Substituting venison for beef in meatloaf creates a leaner dish and uses the rewards of a good hunting season. Unlike cattle, which are raised to have the perfect proportion of fat to lean meat, deer -- especially wild game -- does not have the pampered lifestyle of raised cattle. Consequently, deer do not have as much fat in their meat, which can make venison dry in texture. Meatloaf made with venison will also be dry unless you make some amendments to the recipe, such as adding sausage and bacon to the mixture. The fat from these meats will balance out the lean texture of the venison and add moisture to the loaf.
Instructions
1. Whisk together the eggs and milk.
2. Pour the egg and milk mixture over the bread and let the bread soak for two minutes.
3. Combine the egg, milk and bread mixture with the tomatoes, spices, venison and sausage with your hands. Use an equal amount of ground sausage to overcome the leanness of the venison.
4. Shape the meat into a round to fit in the loaf pan. Use light pressure with your hands when shaping the loaf to prevent squeezing out excess moisture.
5. Lay strips of bacon over the top of the meatloaf before baking it. The bacon drips flavor and moisture into the loaf as it cooks, making it juicier.
6. Bake the meat loaf in an oven at 350 degrees Fahrenheit oven for 60 to 80 minutes or until a meat thermometer stuck in the center registers 160 degrees.
7. Let the venison meatloaf cool slightly for five minutes, but serve it hot.
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