Venison Meat Loaf

  • 2 lb venison; ground
  • 1/2 lb beef; ground
  • 1 tbsp. butter or margarine
  • 1/2 cup minced onion
  • 1/4 cup minced celery
  • 2 eggs
  • 1 cup quick oatmeal
  • 1/2 cup sherry, red wine or milk
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 tbsp. sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme leaves
  • 1/2 tsp oregano leaves

About 2 hours ahead or early in day:

Preheat oven to 350 degrees. In 8-inch skillet over medium heat, in hot butter or margarine, cook onion and celery until tender, about 5 minutes.

Meanwhile, in large bowl, with fork, beat eggs, slightly. Stir in bread crumbs and all other ingredients. Add venison, beef and onion mixture; mix well.

Place mixture in 9×5′ loaf pan and bake 1 1/2 hours. Pour off pan juices. Serve hot or cold.

Yield: 8-10 servings

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