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Venison meatloaf

1/2 c. breadcrumbs
1/2 c. evaporated milk
2 c. cooked wild rice
1 pound ground venison or moose
1/2 c. chopped onions
2 eggs, beaten slightly
1/4 t. ground sage
1/4 t. black pepper
salt to taste
2 ounces salt pork, cut in thin strips (can use bacon)

Combine bread crumbs and milk, set aside. Combine wild rice, meat,
onions, eggs and spice. mix with your hands until well combined,
then add stuffing and milk mixture. Spoon into meat loaf pan and
lay strips of salt pork or bacon over top. Bake for 1 and 1/2
hours in a 350 oven. Allow to stand in pan for 5 minutes before


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Taste: Ease of Prep: Appearance:
very good, November 4, 2006 - 05:13 PM
Reviewer: Anonymous from NAPERVILLE il
This is a very tasty recipe. Thanks

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3 of 5 people found the following review helpful:
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Better than Beef Venison Meatloaf, September 23, 2004 - 03:08 PM
Reviewer: Anonymous from Michigan
This meatloaf is moist. I used a wild rice deyhydrated wild rice mixture. I forgot the bacon and it was still excellent. It's almost failproof.

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