Ground venison is filled with oats, ham, and mozzarella cheese. This recipe is from avid hunter and rock star Ted Nugent from his popular cookbook.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Ingredients:
- 2 pounds ground venison
- 1 medium onion, chopped
- 1-1/2 cups Quaker Oats (uncooked)
- 4 Tablespoons A-1 Sauce
- 8 slices boiled deli ham
- 1 pound shredded mozzarella cheese
- Salt and pepper to taste
Preparation:
Mix venison, onion, oats, A-1, salt, and pepper. Shape into a loaf.
Spread aluminum foil on a flat surface and flatten loaf to approximately 12 x 14 x 1/2-inch thick. Lay slices of ham on top to cover entire surface. Cover with mozzarella cheese. Roll up and pinch sides.
Bake at 350 degrees F. for one hour covered with foil. Remove foil and cook venison meatloaf an additional 30 minutes until brown on top.
Yield: 4 to 6 servings
Recipe Source: Kill It and Grill It: A Guide to Preparing and Cooking Wild Game and Fish by Ted Nugent, Shemane Nugent (Regnery Publishing)
Reprinted with permission.
Spread aluminum foil on a flat surface and flatten loaf to approximately 12 x 14 x 1/2-inch thick. Lay slices of ham on top to cover entire surface. Cover with mozzarella cheese. Roll up and pinch sides.
Bake at 350 degrees F. for one hour covered with foil. Remove foil and cook venison meatloaf an additional 30 minutes until brown on top.
Yield: 4 to 6 servings
Recipe Source: Kill It and Grill It: A Guide to Preparing and Cooking Wild Game and Fish by Ted Nugent, Shemane Nugent (Regnery Publishing)
Reprinted with permission.
