venison liver meatloaf recipe

I’m almost embarrassed to blog about this because it means I ate it, but there is a sense of pride when you take something like a deer liver and turn it into something that your kids will eat.
For starters, I am NOT a liver fan. Never was. And this was not exceptional liver. I tried making liver with a mushroom/onion/red wine sauce last night. The sauce was great, the perfectly braised liver looked good, but tasted way too strong.
So after a night’s stay in brine and a day in buttermilk, I tried again. And it looked awful, but tasted good enough for my son to ask for seconds (he didn’t know what it was) and my husband to clean his plate!

Note: you will need a meat grinder with this recipe

1/2 deer liver, brined in one quart water and 1 tbsp salt 8 hours, soaked in buttermilk for 7 hours
1/2 lb venison stew meat (neck or smaller bits of meat that you plan on grinding)
1/2 cup milk
1 tbsp soy sauce
1/2 tsp oregano
1 good squirt of mustard (about a tbsp)
1/4 tsp garlic powder
1 large egg
3/4 cup quick-cooking oats
1 small onion, finely chopped (or 1 1/2 tsp onion powder)

1) Heat oven to 350 degrees F
2) Grind liver, following each small section of liver with regular venison meat to push it through the grinder.
3) Add remaining ingredients and stir lightly with hands or a fork
4) Spread in a 9 x 5 loaf pan lined with foil for easy removal (or shape into a loaf in any baking pan)

Bake for about 60-75 minutes, or until a thermometer inserted in the middle reads 160 degrees. Serve with a generous amount of ketchup, BBQ sauce, or mustard. The Wisconsin Wilderness cranberry mustard covers up, I mean complements, the liver taste nicely. We served it with a nice apple/celery slaw and sauteed spinach.


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