This meatloaf recipe with venison is a yummy and moist version of meatloaf with a bit of a kick. Use more or fewer spices to suit your taste. I like it as-is! Meatloaf is such a staple recipe in so many American households. It is a savory, comforting and filling recipe. It’s such a good idea to use up the ground deer meat you have on hand and make venison meatloaf. Trust me, this meatloaf recipe with venison is a real winner.
Cooking Method
- Build a large campfire. Allow the flames to completely burn down to glowing red hot embers. Top with a metal fire grate to hold you cast iron Dutch oven. (Square Kind)
- Break the venison into tiny pieces and put them in a large mixing bowl. Spread the breadcrumbs on the top.
In another container, mix the rest of the meatloaf ingredients and whisk together. - Put the spice and liquid combination into the bowl of venison. Carefully mix to blend with your fingertips, taking care you are not overworking the mix.
- Mix all of the glaze components and apply a few of teaspoons onto the bottom of a square Dutch oven. Arrange the meatloaf in the Dutch oven and drizzle the remaining glaze over the top of it.
- Cook for 75 minutes on the fire. Add little quantities of wood as needed to keep the temperature stable.
- Let meatloaf rest for 5 minutes and serve.
Key Ingredients
2 lbs ground Venison, (blended with fat)
1 cup Breadcrumbs
1 cup Beef broth
2 Eggs, (beaten)
⅔ cup Onion, grated
¼ cup Parsley, finely chopped
2 tbsp Tomato paste
1 tbsp Brown Mustard
1 ½ tbsp Worcestershire sauce
1 ½ tsp salt
½ tsp Paprika
½ tsp Garlic powder
½ tsp Black pepper
¼ tsp sage, rounded ground
Cooking Tips
A meatloaf recipe with venison needs fat. Or at least this one does. I grind most of my venison with 15 to 20 percent pork or beef fat. If you have fatless ground venison, you can use it as half your venison meatloaf mixture, then add fatty ground pork or beef to the mix.
Or, if you don’t want to go that route, double the amount of bread in the meatloaf recipe with venison. It’ll get you close, but fat still makes a better meatloaf.
Oh, and the “venison” in venison meatloaf can literally be any ground meat. I normally use deer meat, but I’ve used elk, pronghorn, nilgai, moose, bison and sheep. And I see no reason why the ground meat of your choice, so long as there’s some fat, wouldn’t work.
Five Venison Cooking Secrets
Venison is such an adaptable meat for dining because there are no limits to the dishes that an imaginative cook can create, and ground venison offers even more alternatives to the list of excellent dinners that can be derived from our beloved hunting activity.
Ground venison is ideal for a variety of meals, including spaghetti, lasagna, meatloaf, and many more.
REMEMBER, IT IS NOT LIKE COOKING BEEF!!!!!
Burgers on the grill: Make sure your burgers are packed properly, very close together. Cook them over a high heat to seal in the juices. Flip them lightly and as little as possible —hopefully just one time. Be careful to avoid overcooking them.
Just realize that cooking ground venison differs from preparing ground beef. The five categories I’ve provided here are applicable to almost any venison recipe you’ll ever want to make.
Fat not only keeps meat moist, but it also helps ground beef or pork hold together in patties or meatloaf. Don’t worry. This is how to alter the preparation processes for the decreased fat level of ground venison.
Burgers on a pan: Continue to compress patties securely and stir them gently and rarely. Instead of adding fat to your hamburgers, cook them in a few teaspoons of oil. Olive oil has a very pleasant flavor; nevertheless, it should not be heated to excessive temperatures. If you don’t want to bother about olive oil’s low smoking point, substitute ordinary cooking oil.
Taco meat or sloppy Joes (also known as “sloppy does”): First, gently oil the pan to prevent the ground venison from sticking during browning. Then, brown the meat as normal. When you’re finished, you won’t need to pour off the excess fat as you would with ground beef. Instead, add a couple teaspoons of olive oil. Then add the spices and mix.
Meatloaf: Follow your normal meatloaf recipe with venison, but decrease the cooking time somewhat. You may wish to add a little additional moisture in the form of ketchup or barbecue sauce. You may also use other ingredients like as chopped onions and green peppers, which will provide moisture as they break down while cooking. If you want to extend your recipe, use additional egg and breadcrumbs; because venison is so lean, your meatloaf will still be quite meaty.
Spaghetti, lasagna, and other meals made with ground meat: Use your standard recipe with no changes. You’ll just get a somewhat slimmer, tastier version. Venison’s taste stands up nicely in spicy meals that might overpower ground beef.
Why I Love This Traditional Meatloaf Recipe with Venison
Healthy benefits! Venison, is especially, becoming increasingly popular as a result of the move toward a healthy diet that is lower in saturated fats and has less preservatives and unnatural growth enhancers. Deer meat is beneficial in a variety of ways.
Super Food! Thankfully, venison is an excellent source of vitamins and nutrients, including B vitamins, which can aid in the production of healthy red blood cells.
Healthier than beef! Because deer are are less fatty than cows, venison is often better for you than beef. An typical cut of deer contains about half the calories and one-sixth the saturated fats of a comparable proportioned piece of beef. It provides more protein, vitamins, and minerals than beef.
The 3 Best Ways Of Getting Fresh Venison
Local Butcher Shop
Your neighborhood butcher shop can sometimes have some unusual offerings. Usually, these rarer offerings are seasonal. Venison may be one of the seasonal options that the shop offers. Go in or call and ask the butcher if they ever get in venison. If they don’t, consider asking them to carry it when they can. Venison can be easily frozen, and your local butcher may be open to finding you some if you’re willing to buy in bulk. Small, local shops are more likely to be able to help you find what you need, and if they can’t get it for you, they might be able to point you to someone who can.
Farms, Ranches and Farmer’s Markets
Local farms, ranches or farmers markets are also sources of venison. Some farms and ranches raise deer for slaughter or preform meat processing for hunters, so you may be able to find what you’re after. If they don’t provide people with venison, ask if they know someone who will.
Farmers markets are going to be the best place to get fresh vegetables and fruits, but they can also be a useful source of information. Ask around to see if the vendors know of anyone who sells venison and try to find out how to get the proper contact information.
Meat Suppliers
If all else fails, make some calls and do some research on the Web. There are a number of meat suppliers like Lobel’s of New York, Creekstone Farms and Omaha Steaks that sell a number of different types and cuts of meat. You should be able to find one that supplies venison. See if you can get some meat delivered right to your door or sent to a butcher shop near you. In some cases you’ll have to buy a certain amount of meat, but if you have a decent sized freezer, this shouldn’t be a problem.
Campfire Cooking Tools
Kitchen Twine
Mixing Bowl
Cast Iron Skillet
Grill Grate
Knives
Campfire Cooking Utensils
Campfire Serving Utensils
Campfire Fork or Tongs
Fire Proof Cooking Gloves
Cast Iron Dutch Oven
Foil Paper Non Stick
FAQ For the Traditional Meatloaf Recipe with Venison
Q: What is the best way to prepare venison for a meatloaf recipe with venison?
A: When using venison in a meatloaf recipe with venison, it’s crucial to handle the meat properly to ensure food safety and tenderness. Start by grinding the venison into a fine texture, and then mix it with other ingredients like onions, breadcrumbs, and spices. Make sure to cook the meatloaf to an internal temperature of at least 160°F (71°C) to kill any bacteria that may be present. Additionally, consider adding fat like beef or pork to the mixture to keep the meatloaf moist and flavorful.
Q: Can I use fresh or frozen venison for a meatloaf recipe with venison?
A: Both fresh and frozen venison can be used for a meatloaf recipe with venison, but it’s crucial to handle and store the meat properly. If using fresh venison, make sure to grind and mix it with other ingredients within a day or two of harvesting. If using frozen venison, thaw it first and pat it dry with paper towels to remove excess moisture before grinding and mixing. Regardless of whether you use fresh or frozen venison, ensure it’s stored at a temperature of 40°F (4°C) or below to prevent spoilage.
Q: What spices and seasonings work well with a meatloaf recipe with venison?
A: A meatloaf recipe with venison pairs well with a variety of spices and seasonings, depending on your personal taste preferences. Some popular options include salt, pepper, garlic powder, onion powder, paprika, and dried oregano. You can also add a bit of Worcestershire sauce or soy sauce to enhance the flavor. For a more robust flavor, consider adding some chopped bacon, mushrooms, or bell peppers to the mixture. Experiment with different combinations to find the perfect blend for your taste buds.
Q: How do I prevent the meatloaf recipe with venison from becoming too dense or dry when using venison?
A: To prevent a dense or dry meatloaf recipe with venison when using venison, make sure to not overmix the ingredients. Mix the ground venison with other ingredients just until they’re combined, and then stop mixing. Overmixing can cause the meatloaf to become tough and dense. Additionally, consider adding some moisture-rich ingredients like eggs, milk, or breadcrumbs to the mixture. Finally, don’t overcook the meatloaf – cook it until it reaches the recommended internal temperature, and then let it rest for 10-15 minutes before slicing and serving.
Q: Can I make a meatloaf recipe with venison in a slow cooker or Instant Pot?
A: Yes, you can make a meatloaf recipe with venison in a slow cooker or Instant Pot! In fact, these appliances can help to tenderize the venison and create a juicy, flavorful meatloaf. For a slow cooker, shape the meat mixture into a loaf and cook on low for 6-8 hours. For an Instant Pot, shape the meat mixture into a loaf and cook on high pressure for 30-40 minutes, followed by a 10-minute natural release. Both methods will result in a delicious, tender meatloaf with minimal effort.
Other Venison Recipes to Try
Easy Campfire Goulash Recipes With Ground Venison
Campfire Tater Tot Casserole Recipe for Ground Venison
Easy Campfire Red Pepper Soup Ground Venison Recipe
Traditional Meatloaf Recipe with Venison
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 2 lbs ground Venison (blended with fat)
- 1 cup Breadcrumbs
- 1 cup Beef broth
- 2 Eggs (beaten)
- ⅔ cup Onion grated
- ¼ cup Parsley finely chopped
- 2 tbsp Tomato paste
- 1 tbsp Brown Mustard
- 1 ½ tbsp Worcestershire sauce
- 1 ½ tsp salt
- ½ tsp Paprika
- ½ tsp Garlic powder
- ½ tsp Black pepper
- ¼ tsp sage rounded ground
Video
Instructions
- Build a large campfire. Allow the flames to completely burn down to glowing red hot embers. Top with a metal fire grate to hold you cast iron Dutch oven. (Square Kind)
- Break the venison into tiny pieces and put them in a large mixing bowl. Spread the breadcrumbs on the top.
- In another container, mix the rest of the meatloaf ingredients and whisk together.
- Put the spice and liquid combination into the bowl of venison. Carefully mix to blend with your fingertips, taking care you are not overworking the mix.
- Mix all of the glaze components and apply a few of teaspoons onto the bottom of a square Dutch oven. Arrange the meatloaf in the Dutch oven and drizzle the remaining glaze over the top of it.
- Cook for 75 minutes on the fire. Add little quantities of wood as needed to keep the temperature stable.
- Let meatloaf rest for 5 minutes and serve.
Nutrition
