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Ingredients

1 egg, lightly beaten
1/2 cup ketchup
1 tablespoon prepared horseradish
2 cups shredded peeled apples
2 cups unseasoned stuffing cubes
1/4 cup finely chopped onion
1 tablespoon ground mustard
2 pounds ground venison

Directions

In a large bowl, combine the first seven ingredients. Crumble venison over mixture and mix well. Pat into an ungreased 9-in. x 5-in. loaf pan.
Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Yield: 8 servings.

Nutritional Facts

1 slice equals 239 calories, 4 g fat (1 g saturated fat), 123 mg cholesterol, 367 mg sodium, 21 g carbohydrate, 2 g fiber, 29 g protein.
Originally published as Apple Venison Meat Loaf in Country Woman December/January 2010, p65

Happy Hunting!

– Marci

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I’ve been looking into building a small smokehouse for some time now.  There are certainly lots of plans out there using anything from terracotta pots and garbage cans to actually building a full smokehouse.  I like the idea of doing things for less money.  But I also like doing things right.

Here is a great little smokehouse I came across the other day.  It looks good but not too complicated.  I don’t know if I’ll get around to building it any time soon, but I’m definitely printing this out and putting it on the to-do list.

Cowgirl’s Country LIfe: Building a cold smoker (smokehouse)

 

Go to Cowgirl’s Country Life website to see the full plans.

Happy Hunting!

– Marci

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