Tested till perfect Hunter-Style Venison Meatloaf

Hunter-Style Venison Meatloaf

You can make this meatloaf with ground venison, moose, elk or bison. Red wine gives it a traditional rich and fruity flavour, while the gin adds a touch of juniper berry flavour and rounds out the spicing. Serve with Roasted Sweet Onions.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2007

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 6 oz 6ozsalt pork, finely diced
  • 2 2oniononions, finely chopped
  • 1/4 cup 1/4cupeach dry red wine and gin, or 1/2 cup dry red wine
  • 1 1eggeggs
  • 1 cup 1cupfresh bread crumbs
  • 1/2 cup 1/2cupwhipping cream
  • 2 2cloves garlic, minced
  • 3/4 tsp 3/4tspdried thyme
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pincheach salt and ground cloves
  • 2 lb 2lbground venison
  • 6 6bay leafbay leaves
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In skillet, fry salt pork over medium-high heat for 1 minute. Add onions; saut?ntil golden, 7 to 8 minutes.

Stir in wine and gin, scraping up brown bits from pan; boil until reduced to about 3 tbsp (50 mL), about 3 minutes. Let cool.

Meanwhile, in large bowl, beat egg. Mix in fresh bread crumbs, whipping cream, garlic, thyme, pepper, salt and cloves; mix in onion mixture. Mix in venison until combined.

Line 9- x 5-inch (2 L) loaf pan with 3 of the bay leaves. Press meat into pan; top with remaining bay leaves. Bake in 350°F (180°C) oven for 75 to 80 minutes or until digital rapid-read thermometer inserted in centre registers 160°F (71°C). Discard bay leaves when slicing.

Nutritional Information Per serving: about

cal 427 pro 28g total fat 31g sat. fat 14g
carb 6g fibre 1g chol 151mg sodium 431mg

% RDI:

calcium 4 iron 28 vit A 6 folate 7
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