Unlike most commercial farming today where animals are raised under intense pressure to pack on the pounds as quickly as possible (often times with the help of steroids and growth hormones), whitetail deer live a more free and natural life without any hormones, additives or antibiotics added. They live and grow in a wild environment munching on leaves berries, new shoot twigs, nuts, grass & other natural food.
- 2 pounds ground venison
- 1 cup carrot (finely chopped)
- 1 cup onion (finely chopped)
- 1/4 cup brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 3 eggs
- 2 cups wild rice (cooked)
Tomato Jam Sauce
- 1 jar (18 oz) orange marmalade
- 1 teaspoon cinnamon
- 1 can (14.5 oz) diced tomatoes
- Preheat oven to 375° F. Spray a 8 1/2” x 4 1/2” loaf pan with non-stick cooking spray.
- In a medium bowl, combine venison, carrot, onion, brown sugar, Worcestershire sauce, salt. Whisk eggs together and add to meat mixture. Mix well. Once combined, add cooked wild rice to mixture and mix well.
- Press mixture into the greased loaf pan. Bake for 1 hour and 15 minutes. Remove from oven and drain liquid and skim away any fat. Before serving, top with tomato jam sauce (see next step for recipe).
- For tomato jam sauce: in a small sauce pan, combine 14.5 oz can of diced tomatoes, 1 teaspoon cinnamon and 18 oz jar of orange marmalade. Bring to a boil. Immediately remove from heat and set aside.
Per serving (1 slice meatloaf with 1 1/2 tablespoons tomato jam – makes 10 servings): 292 calories, 8 grams total fat (4 grams saturated fat, 0 grams trans fat), 33 grams carbohydrate, 23 grams protein, 365 milligrams sodium, 2 grams fiber.