1 1/2 pd ground meat
1 can 8 oz tomato sauce
1 med onion, finely chopped
1 cup oatmeal
1/8 tsp black pepper
1 1/2 tsp salt
1/24 cup ketchup
2 T brown sugar
3 T Dijon mustard
3 T apple cider vinegar
In a large bowl, lightly beat eggs then add the tomato sauce, onion, oats, salt and pepper.
Add ground venison and mix well with your hands. Press into an ungreased 9” x 5” x 3” loaf pan.
Combine the ketchup, brown sugar, mustard, and vinegar then pour over the top of the meatloaf.
Bake uncovered at 350 degrees F for 70-90 minutes. ENJOY!
* 1 pd of ground venison
* 1 small onion
* 1 egg
* 1 tsp Worcestershire sauce
* 1/4 cup parmesan cheese
* 1 tsp salf
* 1 tsp pepper
* 1 tsp garlic powder
* 1/3 cup Italian seasoned dried bread crumbs
Preheat oven to 400 degrees.
In a medium bowl combine all ingredients. Mix well. Try not to squeeze the mixture through your fingers, but just combine, as "squeezing" will give your meatball a tough texture.
Roll into balls, place on aluminum lined jelly roll pan.
Bake for 14-18 minutes
*1/2 cup of Dijon mustard
*2 tbsp. butter
*1/2 cup of honey
*1 cup (4 oz) shredded cheddar cheese
*4 1/2 tsp vegetable oil
*8 bacon strips, partially cooked
*1/2 tsp lemon juice
*2 tsp minced fresh parsley
*4 boneless skinless wild turkey breasts
*1/2 tsp salt
*1/8 tsp pepper
*2 cups fresh mushrooms
In a bowl, combine the mustard, honey, 1 1/2 tsp of oil and lemon juice. Put 1/2 cup of marinade into a large resealed plastic bag with the turkey breast. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover & Refrigerate the remaining marinade. In a large skillet over medium heat, brown the turkey in remaining oil on all sides. Sprinkle with salt, pepper, and transfer to a greased baking dish. In the same skillet, saute the mushrooms in butter until tender. Spoon the remaining marinade over turkey, top with cheese and mushrooms. Place bacon strips in a crisscross pattern over turkey. Bake at 375 degrees F for 20-25 minutes. Sprinkle with parsley. (Cook time may vary depending on thick-ness of turkey breast halves. )
ENJOY! It’s so delicious!
Whole Wheat Sausage Biscuits
*2 cups whole wheat pastry flour divided into 1 3/4 cups and 1/4 cup
*2 tsp baking powder
*1/4 tsp baking soda
*1/2 tsp salt
*6 Tbs grass fed cold butter cut into small pieces
*3/4 almond milk plus more if needed
*2 tsp apple cider vinegar or lemon juice
*Preheat Oven to 450
*Mix milk with vinegar and let sit while making steps 3 & 4
*Combine 1 3/4 cups flour, baking powder, baking soda, and salt in a medium bowl. Whisk together.
* Add butter, toss with fingers to coat in flour and rapidly pinch and fluff butter into flour with your fingertips.
* Make a well in ingredients and add milk. Stir with fork until dough becomes one large lump.
*Flour a surface with the remaining 1/4 flour and put dough on surface. Roll dough to coat in flour and kneed about 6 times.
*Pat into rectangle and letter fold 2-3 times.
*Roll out into 1 inch thick and stamp out biscuits with a cutter re-rolling excess dough as needed.
*Place biscuits on ungreased baking sheet an inch apart.
*Bake 10-12 minutes.
So this venison tenderloin is so TASTY!! So let's get started!
*Recipe adapted from Southern Fried Skinnyfied