Venison Meatloaf

Check out this delicious venison meatloaf recipe. Venison is a leaner choice than beef, while still providing a very similar nutrient profile. This is an easy one to make and keep in the fridge for a protein packed option.

• Preheat the oven to 350

• Mix in a bowl:

  • 1 beaten egg

  • 1/2 cup of bread crumbs

  • 1 tbsp of brown sugar

  • 1/2 tsp of stone ground mustard

  • 1/2 tsp fermented chile paste

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp thyme

  • 1 tsp of chicken renderings from whole Chicken Crock Pot

  • Dash of pumpkin spice

  • Dash of cayenne pepper

• Add 1 lb of First Light Farms Venison and mix fully with your hands

• Spread the contents of the bowl evenly into a 9 x 9 Pyrex dish

• Cook at 350 for 40 minutes

• In a small bowl mix the sauce to go on top of the meatloaf

  • 1 tbsp of fermented chile paste

  • 1 tbsp of primal buffalo sauce

  • 1/2 tbsp of stone ground mustard

  • 1/2 tbsp of Dijon mustard

  • 2 pinches of sea salt

After 40 minutes remove the meatloaf from the oven, and turn on the broiler. Spread the sauce as evenly as possible across the top and place back under the broiler for 60 - 90 seconds.

Cut the meatloaf into four even squares and enjoy it with a dish like this. Meatloaf, garlic mashed potatoes (topped with 1 tbsp of ghee and chopped red onion) and boiled broccoli! Enjoy!

Lentil venison breakfast bowl

There’s a good amount of prep work involved with this dish, but once you’ve cooked the venison, lentils and brussels, you’ll have enough for a few meals.

I used Force of Nature Ground Venison which contains 3 percent of grass fed beef. Heat a skillet on medium-high heat. Add olive oil and a pinch of salt, let it heat up. Throw in the venison and flat it out in the pan and sprinkle some salt on top. Let it sit for about five minutes before flipping it over (it’s easier if you cut the large patty in half or quarters to flip it). Let it cook for another five minutes to brown the other side. Then chop it up in the pan with a wooden spoon and allow the meat to cook all the way through.

For your lentils, bring 3 cups of water to 1 cup of lentils to boil, then reduce the heat to low to a simmer. Cook for 15 - 20 minutes or until your lentils are soft but not mushy (I like them both ways).

Cut the stems off your brussels and then cut them in half or quarters if they are bigger. Toss them in a bowl with olive oil and salt. Dump them into a pre-heated skillet. Pour a couple of tablespoons of water into the pan to create some steam, and then cover them. Let them sit for five minutes, then toss them using a flick of the wrist or a wooden spoon, and cover them again, letting them sit for five - six more minutes, or until you can easily pierce them with a fork.

Assemble your bowl: Lentils, ground venison, brussel sprouts. Add a pinch of salt and white wine vinegar to taste. Slice up an avocado and a tomato, and top with a fried egg. Add another pinch of salt and white wine vinegar and some EVO if you wish!

Buon Appetito!