|VENISON STUFFED MEAT LOG
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
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
Morton table salt
1/2 cup red bell pepper, diced fine
1/2 teaspoon freshly ground black peppercorns
2 tablespoons green chiles, chopped
Wild Bill's Meat Rub
1 cup fresh mushrooms, diced fine (your choice)
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
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
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
View my Wild
Bill's Meat Loaf
recipe which is similar to this one.
Web published by Bill aka Mickey Porter 05-20-13.