Venison meatloaf ???


 
J

John Furdyn

TVWBB Pro
Has anyone made a meatloaf, out of all ground venison meat with any success ?

My concern is the low fat content of the meat. How would you keep it from drying out. Any info info/recipe etc appreciated. Thanks
 
John,

I make it quite a bit. I use my WSM for meat loaf all of the time. Now the majority of my ground is cut with 1/3 pork. I have done it with 100% venison but added egg or some type of fat to it.
 
I used about 2lbs of meat loaf and 2 whole eggs. I cooked about 325-350 I want to say I pulled and let it rest around the 140mark.
 
Good idea to pull early to prevent drying out/over cooking.

Pulled at 140, I wonder if the same, temps as
beef apply to venison ? I know there will be some carry over cooking, but I'm thinking beef is supposed to be 160 ish ? Any thoughts
 
You must log in or register to reply here.

 

Back
Top