RECIPE: Savory Venison Meatloaf Muffins

Right up front, I will tell you that I really don’t care for ground meat of any type, regardless of preparation. However, I will admit these are pretty darn tasty! These individual sized loaves are a conglomeration of several meatloaf recipes found across the web!

INGREDIENTS

2 lbs Ground Venison
1 pkg Stuffing Mix, unprepared
1 c. Water
2 Eggs
1/4 c. Onion, chopped
1 stalk Celery, chopped
1 Tbsp. Ketchup
1 Tbsp. Frank’s Red Hot
1 Tbsp. Worcestershire
1/2 tsp. Rosemary
1/2 tsp. Garlic.Powder
1/4 tsp. Thyme
1/4 tsp. Parsley

GLAZE
2 Tbsp. Ketchup
1/4 tsp. Red Hot
1/4 tsp. Worcestershire

Preheat oven to 350 degrees. Combine the first four ingredients thoroughly. Add sauces and spices to meat mixture and mix thoroughly. Fill each muffin tin with meat mixture, to about 1/8 inch above rim. Bake 35 minutes. Halfway through baking time, spread glaze over each loaf if desired. Makes 12 individually sized servings.

DEHYDRATING: Salt & Pepper Stew Chunks

This basic recipe can be used with a variety of meats. It can be eaten as jerky,  or used in soups and stews. It already contains salt and pepper for seasoning, making it a great ingredient for homemade camp meals!

INGREDIENTS:

1 lb. Meat, Poultry or Fish, cut into 1″ cubes

1 tsp. Sea Salt

1/2 tsp. Black Peppercorns, freshly ground

Thoroughly mix salt and pepper into meat cubes, coating evenly. Place cubes in dehydrator, drying at 165 degrees for 10-12 hours until no moisture remains. Store in a tightly sealed jar (oxygen absorbers may be used to extend shelf life).

To reconstitute: 1 cup is approximately equal to 1 lb. fresh meat. Add to soups and stews as called for by your recipe.

RECIPE: Spicy Venison Meatballs

What’s spaghetti without meatballs? Make your own from self-harvested venison this coming hunting season. This recipe can be made ahead and frozen for convenience!

INGREDIENTS:

2 lbs Ground Venison *

3 Tbsp. Minced Onion

1 tsp. Garlic Powder

3 tsp. Italian Seasoning

1 1/2 tsp. Oregano

1 1/2 tsp.  Red Pepper Flakes

1/2 c. Grated Parmesan Cheese

1 c. Italian Bread Crumbs

1 tsp. Seasoned Salt

1 Tbsp. Frank’s Red Hot

3 Tbsp. Worcestershire 

2/3 c. Milk

*Can be substituted for ground turkey or beef.

PREPARATION:

Preheat oven to 400 degrees. Mix dry ingredients into meat, then add wet ingredients, mix thoroughly. Form meat into tablespoon sized balls and place on a cookie sheet. Bake for 25-30 minutes or until inside is no longer pink. Makes appx. 36 meatballs.

Can be made ahead of time and frozen.

RECIPE: Spicy Venison Chili

As harvest season begins to draw to a close the days grow shorter and cooler, bringing in both deer hunting season and tailgating season. Here’s a great way to utilize those home canned tomatoes and harvested meat and please guests at the same time. This chili can be made ahead in large batches and frozen.

Chili has been frozen and thawed after 6 months.

INGREDIENTS:

3 lbs. Ground Venison

1 Large Yellow Onion, chopped

3 Cloves Garlic, minced**

2 Cans Chili Beans

2 Cans Chili Beans in Spicy Sauce*

2 Qt. Home Canned Tomatoes with Juice, diced

1 6 oz. Can Tomato Paste

3 Stalks Celery, chopped

2 Green Peppers, seeded and diced

1/2 Bottle of Beer (We use Miller Genuine Draft)

1 Tbsp. Worcestershire Sauce

1 Tbsp. Tabasco Sauce**

4 tsp. Beef Bouillon Granules

1/4 c. Chili Powder

1 Tbsp. Cayenne**

1 Tbsp. Cumin

1 Tbsp. Oregano

1 tsp. Basil

1 tsp. Sugar

Salt and Pepper to taste

* Use plain chili beans for mild chili

**Adjust amounts by half for mild chili

+You may substitute venison for any ground meat- beef, turkey, chicken etc.

PREPARATION:

In a large pot, brown venison together with onion and garlic. Drain any excess grease. Add all other ingredients to the pot, mix well and cover. Simmer chili for about 2 to 3 hours, stirring occasionally. May be served topped with shredded cheese, if desired. 

To freeze, simply fill freezer safe containers with cooled chili, leaving about 1/2″ head space. Stores well for about 6 months.