Venison and Beef Meatloaf

 

 

 

Vension lovers will often tell you that deer meat works great in a meatloaf.  The flavor is delicious but the only problem is getting the meatloaf to stick together.  Ground deer is very low in fat.  It helps to cut it with ground beef or pork sausage.  I used 85% lean ground beef.  That helped in terms of flavor and consistency.

 

 

Venison and Beef Meatloaf

 

 

1 pound ground venison

1 pound ground beef

3 eggs

3/4 cup finely chopped onions

1/2 cup finely shredded carrots (optional)

3/4 cup Italian seasoned bread crumbs

8 ounce can tomato sauce

2 cloves garlic

1-2 teaspoons salt

1/4 teaspoon pepper

Catsup for topping.

 

Mix all the ingredients together and press into an ungreased large loaf pan.  Cover with catsup, if desired.  Bake at 350 degrees for about 80 minutes or until a meat thermometer reads 160 degrees.  Pour off excess fat.

 

 

 

 

 

 

 

 

 

 

8 

Easy Turtle Soup

On a recent trip, I found a place that sells turtle meat.  After doing some research, I saw a lot of different ways to make turtle soup. Some recipes where "white" while others used a tomato base. 

This simple soup is delicious and warms the belly nicely.  I used lots of black pepper and really enjoyed the slightly spicy kick.



Brad's Turtle Soup

3/4 pound turtle meat (loins work well) cut into bite sized pieces
1   regular sized can of low sodium chicken broth
1   can cream of mushroom soup
3   tablespoons real butter
1   teaspoon minced garlic
4   green onions, diced
2   size "B" red potatoes - sliced as thin as possible
16  ounce bag frozen veggie blend (green beans, carrots, corn)
1   tablespoon Italian seasoning
2   bay leaves
1/4 teaspoon cayenne
1/2 teaspoon ground black pepper
small amount of flour

Pat the turtle meat into the flour to coat.  Discard the flour.

Warm the butter in a large sauce pan.  Brown the meat.  Add the onions and garlic and cook until onions are translucent.  Add chicken broth, cover, and simmer on low for about 30 minutes or until the meat is soft.  Uncover.  Add potatoes and frozen veggies, bay leaves, Italian seasoning, black pepper, and cayenne pepper.  Stir in the cream of mushroom soup.  Cook over low heat for another ten to fifteen minutes, adding milk or cream until soup is desired consistency.