Venison Meatloaf w/ Mushroom Sauce | Wildgame Kitchen

BUCK FEVER OUTDOORS WILDGAME KITCHEN

 VENISON MEATLOAF w/MUSHROOM SAUCE

By Pat Kolbe, BUCK FEVER OUTDOORS

There is something comforting about a good venison meatloaf. This recipe is not only delicious but super easy to make with only a handful of ingredients! The creamy mushroom sauce is sometimes worth doubling and spreading even more across the meat and your choice of potatoes - whether that’s baked, mashed or other! A simple comfort food for those cold fall and winter evenings!

INGREDIENTS

• 1 ½  to 2 lbs of of Ground Venison

• 1 Medium Onion Chopped

• 1 Egg beaten

• 1 - 10 ounce can Cream of Mushroom Soup

• 1 ½ teaspoon Salt

• ½ teaspoon Pepper

• ¼ Cup of Milk

• ½ Cup of Chives (or Parsley)

• 1 tablespoon of Worcestershire Sauce

• 1 ½ cups of Bread Crumbs

  
  

COOKING INSTRUCTIONS

• Combine venison, bread crumbs, chopped onion, chives or parsley, egg, worcestershire sauce, salt, pepper, and ½ cup of mushroom soup. Mix well and pack into a 9x5” loaf pan. 

• Bake at 350 degrees for 1 hour and 15 minutes.

• Heat remaining mushroom soup with milk and pour over meatloaf. 

  
  

VARIATIONS/NOTES:

• Add a can of mushrooms to the sauce mix to drench over the top of the meatloaf.