Venison Wild Rice Meatloaf

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.

INGREDIENTS                                                                                                     

  • 2 pounds ground venisonPicture2
  • 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

DIRECTIONS 

  1. Preheat oven to 375° F.   Spray a 8 1/2” x 4 1/2” loaf pan with non-stick cooking spray.
  2. 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.
  3. 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).
  4. 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.

Source: http://diningwithalice.com/twin-cities-live/venison-meatloaf/

 

 

 

 

 

 

 

 

Advertisements

Berry Wild Rice Breakfast

Wild rice for breakfast?  Yes!!  This hearty breakfast uses two Ojibwe staple foods – berries and wild rice.  You will get all the benefits of the vitamin C in the berries plus the fiber from the wild rice. Fiber helps you feel full for a longer time so this breakfast dish will fill you up for a long day of summer time fun!   As a bonus, wild rice is also an excellent source of niacin which helps your body release the energy in the foods  you eat to help fuel you up for those long summertime days!


INGREDIENTS

 1/2—3/4 cup blueberries, strawberries or raspberriesPicture1

1 tablespoon butter

1 cup cooked wild rice

2 tablespoons honey or maple syrup

1/4 teaspoon salt

1/4 teaspoon cinnamon

 

DIRECTIONS

  1.  Melt butter in sauté pan over low heat. Add berries and warm gently for 1 to 2 minutes.
  2. Add remaining ingredients and heat through.
  3. Serve in a bowl with milk.

 

Serves 2

Per serving : 211 calories; 6 g fat; 37 g carbohydrate; 4 g fiber; 4 g protein.

Note: Nutrition information does not include milk.