Bacon Wrapped Venison Meatloaf

Ingredients

BACON WRAPPED VENISON MEATLOAF [12 servings]

• 5 lbs Ground venison
• 4 C Breadcrumbs
• 2 C Milk
• 2 tsp Fennel pollen
• 2 Tbsp Cracked pepper
• 1 oz Worcesterchire sauce
• 1 oz Soy sauce
• 1 lb Sliced bacon

BLUEBERRY DEMI-­GLACE [4 servings]

• 4 oz Demi-­Glace
• 4 oz Water
• 4 oz Dried Blueberries

ROSEMARY ROASTED PURPLE POTATOES [4 servings]

• 2 lbs Purple Potatoes
• 4 oz Butter
• 2 Tbsp Rosemary, Fresh Chopped
• TT Salt & Pepper

Preparation

1. Combine the breadcrumbs with the milk and let them soak for 2 minutes. Then add the spices, soy sauce, worcesterchire Sauce, then mix thoroughly in with the ground venison.
2. In a bread loaf pan, lay out the bacon horizontally across the pan, shingled and overlapping by 1/4-inch. Form the ground meat mixture into roughly the same shape and place in the pan on top of the layered bacon sheet. Firmly push the meat into the bread pan and then fold the remaining bacon over the loaf and cover with foil. Cook at 425°F for 45 minutes and then allow to cool for 20 minutes.

• Servings: 4
• Type: Lunch, Dinner, Entree
• Cost: $20+
• Categories: Recipes, VOL 4 - ISSUE 1 • WINTER 2016
• Tags: Dinner, Entrée, Lunch
• Print

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