Originally created 02/24/02

Cooking wild



Spicy wild boar sausage can add a wonderful dimension (not to mention an interesting aroma) to an otherwise ordinary meatloaf. Here is a time-tested recipe from Tom Lewis, one of my favorite hunting companions:

VENISON AND WILD BOAR MEATLOAF

1 cup ketchup, divided

1 cup milk, divided

2 1/2 pounds ground venison

1 pound ground wild boar sausage

2/3 cup saltine crackers, crushed

1/2 cup instant oatmeal

1 tablespoon molasses

2 tablespoons prepared mustard

3 tablespoons minced garlic

1/2 cup Worcestershire sauce

2 eggs

Ground pepper to taste

Parsley as garnish

Set aside 1/2 cup ketchup and 1/2 cup milk. Combine all other ingredients in bowl and knead thoroughly. A tall, bread-loaf style Pyrex dish works best. Rub inside of dish with vegetable or olive oil before packing meatloaf. Add 1/2 cup milk to top of loaf and bake at 350 degrees for 1 hour, 10 minutes. Coat top of loaf with remaining 1/2 cup ketchup and bake 5 to 10 more minutes. Garnish with parsley if desired. Allow to cool slightly before slicing.



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