Wild In The Kitchen: Ground Venison Loaf

GON Staff | December 3, 2014

Ground Venison Loaf

1 lb. ground venison
1 cup dry oatmeal
1 large onion, diced
1 large tomato, chopped
4 tblsp. Dijon mustard
3 tblsp. jalapeno, crushed
2 tblsp. ground sage
2 eggs, beaten
1/3 c. Italian dressing
3/4 cup milk
1/2 tsp. salt
1/2 teaspoon black pepper

Mix all ingredients by hand in large bowl. Press into loaf pan and cover with foil. Bake for 30 minutes at 350 degrees. Remove foil and bake 30 minutes until top is nicely browned and loaf is firm. Remove from oven and allow to cool for 15 minutes before serving.

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