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Back to Recipe List	* Exported from MasterCook * Venison Meatloaf ala Art Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup hot water 1 stick butter (1/4 pound) 2 cups dry bread crumbs 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 3 tablespoons Worcestershire 3 large eggs 6 pounds ground venison, with pork added Line a medium-sized baking pan with foil, then place a wire rack in the pan. Place a piece of foil on the rack and cut slits in it to allow grease to flow through the foil and under the rack. Place prepared baking pan into a cool oven and heat oven to 350F. Place hot water into a large mixing bowl and add butter. Stir until completely melted. Add all remaining ingredients (except meat) and mix well. Add meat and combine with bread crumb mixture. Shape mixture into 2 loaves and place in heated baking pan. Cook meatloaf until an internal temperature of 170F has been reached (approximately 2 hours). If the meat begins to brown too much before done, cover with a foil tent Don't over cook or the meatloaf will be dry. You may serve this meatloaf either hot or cold. Serve with barbecue sauce, ketchup, or sautéed onions on top. Another option for serving is with a mushroom sauce. Mushroom Sauce: 3 tablespoons butter 3 tablespoons canola oil 4 tablespoons finely diced onion 1 pound sliced mushrooms 3 tablespoons flour 1 can beef broth 1 pint non-fat half and half salt and pepper, to taste While the meatloaf is baking, sauté the diced onion and mushrooms in the butter and oil until tender. Add the flour; whisk and cook until lightly browned. Add the broth and simmer for about 15 - 20 minutes. Reduce heat as low as possible and add the half and half. Season to taste with salt and pepper. To serve, slice the meatloaf; top with mushroom sauce. Notes: This recipe freezes well, so if they are not to be eaten immediately, cool second meatloaf completely before covering in wrap and placing in a zip bag and storing in your freezer for another night. Thaw in your refrigerator and reheat in 350F oven to an internal temperature of 140F. Cover the meatloaf with aluminum foil while reheating to make certain the meatloaf doesn't dry out. Contributed to the FareShare Gazette by Art; 25 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 2g Fat (21.4% calories from fat); 4g Protein; 14g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 707mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Vodka Sauce Recipe By : Art Guyer Serving Size : 18 Preparation Time :0:40 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bacon 1 large sweet onion; chopped 2 tablespoons minced garlic 8 cups diced canned tomatoes 3 teaspoons crushed red pepper flakes 2 teaspoons black pepper 2 teaspoons salt 2 tablespoons sugar 4 tablespoons fresh chopped parsley 1 cup grated Parmesan cheese 1 cup fresh basil leaves, chopped 2 cups vodka 1 quart Half and Half Fry bacon in a large sauce pan. Remove and place on a paper towel. Pour all but 3 or 4 tablespoons of bacon grease out of pan. Reserve for use at a later time. Sauté onion and garlic in bacon grease until tender, about 3 to 5 minutes. Add tomatoes, red pepper, black pepper, salt, sugar and parsley. Cover and simmer 10 minutes. Puree sauce in a blender or food processor. Crumble reserved bacon and add to the sauce. You can make the sauce to this point a day ahead, just refrigerate until ready to reheat. When ready to serve, return the sauce to a simmer. Add Parmesan, basil, vodka and Half and Half. Simmer for 20 minutes. Serve over 2 to 3 pounds of cooked pasta of your choice. Made on July 4, 2010. Contributed to the FareShare Gazette by Art; 5 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 327 Calories; 20g Fat (66.3% calories from fat); 13g Protein; 10g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol; 1109mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

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