Venison Meatloaf 

Arkansas Living Magazine January 2024

By Scott Thielemier

Meatloaf:

   2 lbs ground venison 

   ½ cup onion, chopped

   ½ cup bell pepper, chopped

   2 eggs

   1 ½ cup oats 

   1 cup ketchup

Topping: 

   2 tablespoons ketchup 

   2 tablespoons barbecue sauce (Sweet Baby Ray’s recommended)

   2 tablespoons steak sauce  (A1 recommended)

Directions: 

Heat oven to 350.

For meatloaf: In a large bowl, mix all meatloaf ingredients together until well-combined. Form into loaf on a baking sheet.

Cover meatloaf with aluminum foil, and bake for about 1 hour. Drain grease if needed.

For topping: In a small bowl, mix all topping ingredients together. Cover loaf with topping. Broil loaf for several minutes until you get a good “crust” on top. Let the meatloaf rest for 15 minutes before serving.

Fried Deer Steak 

From the Kitchen of Emily Reames, AVECC Multimedia 

   1 pound venison tenderloin steaks (tenderized)

   4 eggs

   2 cups all purpose Flour

   Salt, Pepper, and Cavenders Greek Seasoning to taste

   Vegetable Oil (or preferred grease for deep frying)

Directions: 

1. Scramble the 4 eggs in a flat bowl.

2. Add flour to a large flat bowl.

3. Dip each steak in flour, egg, and then flour again. Make sure meat is fully coated in each of these stops.

4. Heat 3-4 inches of oil in a frying pan - preferably cast iron to about 350 degrees.

5. Gently lay about 4-5 pieces of meat in the pan leaving room between the pieces to keep the oil hot. Flip when the bottom side is golden brown, and fry until both sides golden brown.

6. Remove from the pan and lightly season with salt.

7. Place cooked meat onto a paper towel or rack to separate from the excess grease.