The husband is a big outdoorsy guy. He’s always out fishing, kayaking, or playing ranch hand. If he’s not outside, he’s talking about it. I’m not always big on the outdoor stuff. I like hiking and being outside in general, but fishing is kinda boring to me and our kayak only seats one. We do try to get out as a family though. We take in state parks and other local areas where we can just get out and explore. It’s good exercise for all of us and the kids need to burn as much energy as possible. We always take Hoss along too, because he needs all the exercise he can get as well and because he’s a dog. What dog doesn’t like to be outside?
Hoss will be ten this year and it’s starting to show. He rarely goes upstairs anymore, at least not that I see, and spends his days hanging out with me while I work. He’s even gotten to the point where he doesn’t always get up when I come in, but just thumps his tail on the ground. I want him around for as long as possible, so I pay attention to his food. I recently switched him to Rachael Ray™ Nutrish® PEAK Open Range Recipe™ with Beef, Venison & Lamb. It is a protein-rich, grain-free recipe that satisfy’s a dog’s cravings. Real U.S. farm-raised beef is always the #1 ingredient and contains 30% high quality protein. I found the Nutrish® PEAK Open Range Recipe™ at Target, but it’s available anywhere you buy your dog’s supplies. Don’t forget to gradually introduce new food to your dog by incorporating it into the current dog food over the course of 7-10 days, slowly replacing your dog’s current food until it’s completely switched over.
All the talk of high quality meat for him made me want to make something for us too. We are not strangers to venison in our house and while we don’t eat it as much as beef, it is consumed on occasion. I normally use venison in a dish, but not as the main dish. I decided this time though, I would make a meatloaf with it and it turned out to be the best meatloaf ever. It’s so good, I had to share it.
We get our venison from a local processor and it’s very lean. I know that makes a difference in the end result. My kids are pretty good eaters and I don’t normally have an issue sneaking vegetables in, but I like adding them in things like this too. Adding the veggies causes an extra step, but it’s more than worth it. The end result is a hit for everyone!
- 1 tbsp olive oil
- 1/4 medium yellow onion, diced
- 1 garlic clove, minced
- 1/2 medium red pepper, diced
- 2 tbsp parsley
- 2 tbsp thyme
- 1 lbs venison
- 2 large eggs
- 3/4 cup bread crumbs
- 1/2 cup ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp black pepper
- Preheat oven to 350 and grease a baking dish. Heat oil in a skillet over medium heat. Saute onions and garlic until onions are tender, then add red peppers, parsley, and thyme, cooking until peppers are tender. Remove pan from heat and let the veggies cool. In a large bowl, combine venison, eggs, bread crumbs, ketchup, Worcestershire sauce, salt, pepper, and cooled veggies. Mix with your hands. Transfer to a baking pan and form a loaf. Bake for 1 hour or until firm. Let cool a few minutes before serving.
What meats do you like to cook with? Are you a fan of venison?