Venison Stuffed Meat Log

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2 lbs. ground venison                                                         2 green onions with tops, sliced thin                   
1/2 lb. hot sausage                                                             2 cloves garlic, diced fine (about 2 teaspoons)
2 eggs, well beaten                                                            2 tablespoons  butter                                            
1/4 cup ketchup                                                                  2 tablespoons olive oil                                                  
1 cup onion, diced fine                                                      1 cup BBQ sauce, store bought or home made
1/2 cup green bell pepper, diced fine                              2 teaspoons Morton table salt
1/2 cup red bell pepper, diced fine                               1/2 teaspoon freshly ground black peppercorns (Tellicherry)
2 tablespoons green chiles, chopped                             1 teaspoon Wild Bill's Meat Rub
1 cup fresh mushrooms, diced fine (your choice)       1/2 teaspoon Louisiana Hot Sauce (to taste)
2 cups shredded sharp cheddar cheese                     1/2 teaspoon dried thyme or fresh
1 1/2 cups bread crumbs or crushed Ritz crackers    1/2 teaspoon dried rosemary or fresh
2 tablespoons fresh chopped parsley

Preheat oven to 350 degrees F.  Heat a large skillet over medium heat; add butter and olive oil.  Add onions, bell peppers, garlic, mushrooms, green chiles, thyme, rosemary and parsley.  Sprinkle a heavy coating of Wild Bill’s Meat Rub on the veggie mixture and sauté about 5 to 7 minutes until al dente.  Remove from heat, drain excess liquid and allow cooling.

Meanwhile, in a large mixing bowl, add beaten eggs, venison, sausage, ketchup, bread or cracker crumbs, salt, black pepper and hot sauce, thoroughly mixing by hand.

Spread meat mixture onto a sheet of wax paper and flatten into a rectangular shape about 1 inch thick x 10 inches wide by 12 inches in length.  Spread the veggie mixture over the meat mixture and evenly spread the shredded cheddar cheese on top.  Using one end of the wax paper, gently roll the meat and veggie mixture into a log aka jellyroll and place into a greased baking dish with the seam side down.  Pour 1/2 of the BBQ sauce on top of venison log and place in a 350 degree F. oven for 45 minutes; remove from oven and add the remaining BBQ sauce on top and bake an additional 15 minutes until golden brown and juices run clear. Allow venison log to cool at least 15 minutes before slicing and serve with your favorite sides; e.g., mashed potatoes, asparagus spears and tossed salad.  A Light-bodied red wine such as Pinot Noir would complement this venison meal.

YIELD: 8 to 10  large servings.

NOTES:  This is an excellent venison meat loaf recipe and you can easily substitute ground beef if Bambi sensitive!  I originally did this recipe with 1 pound of sausage but cut the amount back to 1/2 lb. of hot sausage and updated the recipe ingredients listing.  There is just enough heat in this recipe to make you think you are down in Louisiana Cajun country but not to the point where your nose gets athletic on you.  You can just as easily do this one in a bread or loaf pan and add half the meat mixture and then layer with the veggies and the cheese and add the remaining meat mixture and top with your favorite BBQ sauce or ketchup based sauce.  If rolling like a log, be sure and tightly close each end of the log otherwise some of the cheese will melt out which it did on this one but not too much.  The veggie mixture that I used is pretty much standard for a lot of my recipes where bell pepper, mushrooms, garlic and green onions are required.  I added a couple tablespoons of white sugar to my standard BBQ sauce recipe to sweeten it up a notch for this recipe.  You can easily let this recipe sit for about 25 to 30 minutes before slicing into some magnum size thick slices since the Pyrex dish holds the heat for a long time.  The last pixs posted were taken right before I sliced the remaining venison stuffed meat log and placed into containers for later usage and the venison stuffed meat log did slice much better yet was still warm enough to eat.

This recipe was inspired by Capt. Robert Webster of Hamlet NC who cooks/smokes the venison log on his UDS aka Ugly Drum Smoker while he is smoking other meats and uses the venison log as an appetizer since it comes off the UDS much sooner than other meats.  Robert lines a meat loaf pan with wax paper and places one half of the meat mixture in the pan, mash it down in the center to form a cavity and adds the veggie mixture and then the cheese and tops with the remaining meat mixture.  He then removes the log from the pan and with the aid of the wax paper shapes the meat mixture into a round log and places the formed log  in on his UDS (without the wax paper).  Six of one and half a dozen of another on the assembly procedures.

Click on the thumbnail sequence pixs below for a larger screen view:

My bride rolled the venison mixture into a log for me after seeing me fumble with the freezer wrap paper which I used instead of wax paper.  This is a very delicious and moist meat loaf recipe with excellent texture and eye appeal.  View my Wild Bill's Meat Loaf recipe which is similar to this one. 

Web published by Bill aka Mickey Porter 05-20-13.


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