Blue Cheese Venison Meatloaf

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Blue Cheese Venison Meatloaf with Horseradish Mashed Potatoes and Port Pear Reduction.

If you follow our podcast then you will recall Episode 16 with Lee and Jake from ALLEN Company. If you don’t recall this episode then you can listen in the link below. In this episode, I asked both guests to share their favorite wild game recipe and they both sounded delicious. Jake’s recipe was Elk Blue Cheese Meatloaf. Well, I don’t have any elk on hand, but I do have ground venison so I began working on this recipe.

I will tell you that you can certainly eat the meatloaf without the other two items because the meatloaf is absolutely DELICIOUS. The other two ingredients are also equally tasty and complement the meatloaf very well. The dish, overall, is not hard to prepare and makes great use of ground meat.

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Serves 3-4

Special Equipment: Oven, Loaf Pan, Stovetop

Ingredients:

Meatloaf

2 lbs ground venison

1 small yellow onion, diced

2 eggs

1 cup of blue cheese

1/2 cup breadcrumbs

1 tsp garlic powder

2 tsp Herb de Provence

1 tsp salt

1 tsp ground black pepper

Horseradish Mashed Potatoes

4 lbs potatoes, peeled and cubed

1 tsp salt

1 tsp ground white pepper

1 tbsp + 1 tsp prepared horseradish

4 tbsp butter

Water for boiling

Port Poached Pears

4 pears, peeled and halved

4 cups of port

Minced chives for garnish

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Preparation:

Meatloaf

1.       Preheat the oven to 350 degrees

2.       In a large mixing bowl, combine all meatloaf ingredients and mix well

3.       Oil a glass or metal loaf pan

4.       Add the mixture to the loaf pan and place in the oven

5.       Cook for 1 hour 15 minutes or until the internal temp is 165 degrees

6.       Prepare other items while waiting

7.       Remove the meatloaf from the oven and allow to cool for 20 minutes before slicing

Horseradish Mashed Potatoes

1.       Bring a large pot of water to boil

2.       Carefully add the potatoes to the boiling water

3.       Allow the potatoes to cook until soft, approx. 30 mins

4.       Remove from heat and drain the water

5.       Return the potatoes to the pot and stir in salt, white pepper, horseradish, and butter

6.       Mix well and set aside.

Port Poached Pears

1.       In a medium sauce pot, add the port and bring to a simmer

2.       Add the pears, cover, and reduce to low

3.       Allow to simmer for 20 minutes

4.       Remove the pears and reduce the sauce by half

5.       Slice the pear and set aside

Serve the meatloaf slices atop the potatoes with the pears and sauce on top of the meatloaf. Garnish with minced chives. 

Justin Townsend

Justin is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL.

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