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Venison Meatloaf

Guest Author - Sandy Moyer

Venison Meatloaf

  • 3/4 lb. ground venison
  • 1/4 lb. sausage
  • 1 egg
  • 2 T. parsley, chopped
  • 1 T. butter, softened
  • 1 T. bread crumbs
  • 1 tsp. lemon juice
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 T. dried onion flakes
  • 1 cup water
  • 1/2 packet Lipton Onion Soup Mix

Preparation -
Combine all ingredients except the onion soup mix and water; shape into a loaf. Place in a lightly greased loaf pan. Bake at 350º for 1 hour, basting about every 10 minutes with a combination of 1 cup water and 1/2 packet dried onion soup mix.

This is one of many venison recipes from Just Game Recipes


Butchering Deer:
The Complete Manual of Field Dressing, Skinning, Aging, and Butchering Deer at Home

In Butchering Deer, John Weiss shows how to make the necessary jobs of field dressing, skinning, and butchering deer easy and fun. Weiss covers it all: selecting the right deer for the best-tasting venison, simple techniques for field dressing, as well as various methods for taking a deer out of the woods with minimal stress. The easy-to-follow text is highlighted with step-by-step instructions, 140 photos, illustrations, and recipes.
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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