10 Rich and Hearty Smoked Venison Meatloaf Recipes

Smoked venison meatloaf is a hearty way to make a comforting dinner with a little extra flavor. These recipes offer practical ideas for pairing venison with seasonings, sauces, and other simple ingredients. Whether you’re planning a family meal or using up ground venison, you’ll find plenty of inspiration to try.

Helpful Tips Before You Start

A few simple steps can help your smoked venison meatloaf stay moist and cook evenly.

Add Fat for a Juicier Loaf

Venison is lean, so combine it with ground pork, beef, or another source of fat. This helps keep the meatloaf tender during the long smoke.

Mix Gently

Combine the ingredients just until they come together. Overmixing can make the loaf dense and tough.

Use a Meat Thermometer

Check the temperature in the center of the loaf rather than relying on cooking time alone. Cook ground venison to 160°F for food safety.

Let It Rest Before Slicing

Rest the meatloaf for about 10 minutes after smoking. This gives the juices time to settle and helps the slices hold together.

Classic Hickory-Smoked Venison Meatloaf with Brown Sugar Tomato Glaze

This venison meatloaf gets its hearty texture from a mix of lean ground venison and ground pork. Hickory smoke adds a savory, wood-fired flavor, while the brown sugar tomato glaze brings a sweet-tangy finish.

It’s a cozy main dish for a weekend dinner or a casual gathering. Shape the loaf with a slight dip along the top so the glaze settles in as it cooks, and use a meat thermometer to keep the venison moist.

Classic Hickory-Smoked Venison Meatloaf with Brown Sugar Tomato Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

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1x2x3x

• 1 pound ground venison
• ½ pound ground pork
• ½ cup plain breadcrumbs
• 1 large egg
• ½ cup finely diced yellow onion
• 2 tablespoons milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ cup ketchup, divided
• 2 tablespoons packed brown sugar
• 1 teaspoon apple cider vinegar

fremgangsmåte

 

• Preheat a smoker to 250°F and add hickory wood according to the smoker’s instructions. Line a small rimmed pan with foil or set out a suitable grill-safe pan for the meatloaf.
• In a large bowl, combine the venison, ground pork, breadcrumbs, egg, onion, milk, Worcestershire sauce, salt, pepper, garlic powder, and 2 tablespoons of the ketchup. Mix gently with your hands just until the ingredients are evenly distributed. Avoid packing the mixture tightly.
• Shape the mixture into a loaf about 8 inches long and place it in the prepared pan. Make a shallow channel along the top to help hold the glaze.
• In a small bowl, stir together the remaining ketchup, brown sugar, and apple cider vinegar. Brush about half of the glaze over the meatloaf.
• Place the pan in the smoker and cook until the center reaches 155°F, about 1½ to 2 hours depending on the loaf’s thickness and your smoker. Brush on the remaining glaze during the last 20 minutes of cooking.
• Remove the meatloaf when its center reaches 160°F. Let it rest for 10 minutes before slicing so the juices settle and the slices hold together.

merknader

Mix the meatloaf only until combined to help keep it tender, and check the temperature in the center rather than relying on cooking time alone. The brown sugar glaze can darken near the end, so add the final layer during the last 20 minutes as directed. Leftovers reheat well, covered, in a low oven.

Course: Main Course
Cuisine: American
Equipment: Smoker, Small Rimmed Pan, Mixing Bowl, Small Bowl, Meat Thermometer

Bacon-Wrapped Venison Meatloaf Stuffed with Cheddar and Caramelized Onions

This smoked meatloaf pairs lean venison with smoky bacon, sharp cheddar, and sweet, slowly cooked onions. The cheese and onions are tucked inside, so each slice has a savory, melty center.

It makes a hearty main dish for a weekend dinner or a relaxed cookout. Smoking gives the bacon a crisp edge and the meatloaf a gentle wood-fired flavor, while a little pork keeps the venison tender.

Bacon-Wrapped Venison Meatloaf Stuffed with Cheddar and Caramelized Onions

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

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• 1 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 1 pound ground venison
• 4 ounces ground pork
• 1 large egg
• ½ cup plain breadcrumbs
• 2 tablespoons milk
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 4 ounces sharp cheddar cheese, cut into short sticks
• 8 slices bacon
• 1 cup barbecue sauce, divided

fremgangsmåte

 

• Heat the olive oil in a skillet over medium-low heat. Add the sliced onion and cook, stirring occasionally, until soft and deep golden, about 20 to 25 minutes. Set aside to cool.
• Preheat a smoker to 250°F. In a large bowl, combine the venison, ground pork, egg, breadcrumbs, milk, Worcestershire sauce, salt, pepper, and garlic powder. Mix gently just until combined.
• Lay a large sheet of parchment on the counter. Shape half of the meat mixture into a rectangle about 9 by 6 inches. Arrange the cheddar sticks down the center, then spoon the cooled onions over the cheese, leaving the edges clear.
• Shape the remaining meat mixture over the filling. Pinch the edges and ends together to seal the cheddar and onions inside. Form the loaf into an even shape so it cooks consistently.
• Lay the bacon slices side by side on a clean sheet of parchment, slightly overlapping them. Place the meatloaf seam-side down across the bacon. Wrap the bacon around the loaf, tucking the ends underneath.
• Transfer the wrapped meatloaf to the smoker. Smoke until the center reaches 150°F, then brush the top and sides with half of the barbecue sauce. Continue smoking until the center reaches 160°F, checking with an instant-read thermometer.
• Brush the remaining barbecue sauce over the bacon during the final few minutes of cooking. Let the meatloaf rest for 10 minutes before slicing so the filling settles and the cheese is less likely to spill out.

merknader

Cook the onions slowly until they are well softened and golden, then cool them before assembling so they do not warm the meat mixture. Seal the loaf carefully around the cheddar, and use a thermometer to check the center without hitting the cheese filling. Resting before slicing helps keep the stuffed center intact.

Course: Main Course
Cuisine: American
Equipment: Smoker, Large Skillet, Mixing Bowl, Instant-Read Thermometer, Parchment Paper

Italian-Style Smoked Venison Meatloaf with Mozzarella and Marinara

Italian herbs, marinara, and melted mozzarella give this smoked venison meatloaf a cozy, savory flavor. The venison stays tender with a little help from ground pork and milk-soaked breadcrumbs.

Serve it for a relaxed weekend dinner or a family gathering. Each slice has a smoky crust, a cheesy center, and a bright marinara topping.

Italian-Style Smoked Venison Meatloaf with Mozzarella and Marinara

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

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1x2x3x

• 1 pound ground venison
• ½ pound ground pork
• ¾ cup plain breadcrumbs
• ⅓ cup whole milk
• 1 large egg
• ½ cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¾ cup shredded low-moisture mozzarella, divided
• ½ cup marinara sauce, divided
• 1 tablespoon olive oil, for the grill grates

fremgangsmåte

 

• Heat a smoker to 250°F. Use a mild wood such as cherry or apple so the smoke complements the Italian seasoning and marinara. Lightly oil a grill-safe meatloaf pan or foil-lined tray with the olive oil.
• In a large bowl, stir the breadcrumbs and milk together. Let them stand for a few minutes, until the breadcrumbs are moistened.
• Add the egg, onion, garlic, Italian seasoning, salt, and pepper. Mix to combine, then add the venison and ground pork. Fold gently until the mixture just comes together.
• Press half of the meat mixture into the prepared pan. Sprinkle ½ cup of the mozzarella over it, leaving a small border around the edges. Add the remaining meat mixture and gently seal the edges so the cheese is enclosed.
• Place the pan in the smoker. Smoke until the center reaches 150°F, then spread ¼ cup of marinara over the top and sprinkle with the remaining ¼ cup mozzarella. Continue smoking until the center reaches 160°F.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Serve with the remaining ¼ cup marinara spooned over the slices.

merknader

Keep the meat mixture loose rather than packing it firmly, which helps the venison loaf stay tender. If the top begins to darken before the center is ready, loosely cover the pan with foil while it finishes smoking.

Course: Main Course
Cuisine: Italian-American
Equipment: Smoker, Grill-Safe Meatloaf Pan or Foil-Lined Tray, Large Mixing Bowl, Meat Thermometer

Southwestern Smoked Venison Meatloaf with Corn, Black Beans, and Chipotle Glaze

Corn, black beans, and warm Southwestern spices give lean venison a hearty, savory bite, while a smoky chipotle glaze adds a little heat and tang. Smoking the loaf keeps the flavor deep and lets the outside develop a lightly crisp finish.

This meatloaf makes a satisfying dinner for a weekend cookout or a cozy family meal. Serve it in thick slices with the beans and corn tucked throughout, so every bite has a mix of tender meat and hearty vegetables.

Southwestern Smoked Venison Meatloaf with Corn, Black Beans, and Chipotle Glaze

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Rett Main Course

Kategori Southwestern American

serveringsstørrelse 4 people

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1x2x3x

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 pound ground venison
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels, thawed if frozen
• 1/3 cup shredded sharp cheddar cheese
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup ketchup
• 1 tablespoon adobo sauce from a can of chipotle peppers
• 1 teaspoon honey
• 1 teaspoon apple cider vinegar

fremgangsmåte

 

• Preheat a smoker to 250°F. If your smoker uses wood, choose a mild or fruitwood smoke so it complements the venison without overpowering the chipotle glaze.
• Warm the olive oil in a small skillet over medium heat. Add the diced onion and cook until softened, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds, then remove the skillet from the heat and let the mixture cool slightly.
• In a large bowl, combine the egg, breadcrumbs, and milk. Add the ground venison, cooled onion and garlic, black beans, corn, cheddar, cumin, chili powder, smoked paprika, salt, and black pepper. Mix gently until just combined. Avoid compressing the mixture, which can make the loaf dense.
• Shape the mixture into a compact loaf on a piece of foil or a smoker-safe tray. Leave space around the loaf so smoke can circulate.
• Stir together the ketchup, adobo sauce, honey, and apple cider vinegar in a small bowl. Brush about half of the glaze over the top and sides of the meatloaf. Set the remaining glaze aside.
• Smoke the meatloaf until the center reaches 160°F on an instant-read thermometer, usually about 2 to 2 1/2 hours depending on the smoker and loaf shape. Brush the remaining glaze over the top during the final 20 minutes.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the slices hold together around the corn and beans.

merknader

Drain the black beans well and let the cooked onion mixture cool before mixing, so the loaf stays moist without turning loose. For a milder glaze, use 2 teaspoons of adobo sauce instead of 1 tablespoon. Leftover slices reheat well in a covered skillet over low heat with a small splash of water.

Course: Main Course
Cuisine: Southwestern American
Equipment: Smoker, Small Skillet, Large Mixing Bowl, Instant-Read Thermometer

Mushroom and Swiss Smoked Venison Meatloaf with Garlic Herb Gravy

This meatloaf combines lean venison with sautéed mushrooms and nutty Swiss cheese for a hearty, tender slice with plenty of savory flavor. Smoking it adds a gentle wood-fired aroma that pairs naturally with the mushrooms.

A smooth garlic herb gravy brings the whole dish together. Serve it for a cozy weekend dinner or a relaxed gathering, with mashed potatoes or roasted vegetables alongside.

Mushroom and Swiss Smoked Venison Meatloaf with Garlic Herb Gravy

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

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• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, finely chopped
• 1 pound ground venison
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup whole milk
• 1 cup shredded Swiss cheese, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 small garlic clove, minced
• 1 tablespoon chopped fresh parsley

fremgangsmåte

 

• Preheat the smoker to 250°F. Set a small skillet over medium heat and add the olive oil. Cook the chopped mushrooms for 6 to 8 minutes, stirring often, until their moisture has cooked off and they are lightly browned. Let them cool for a few minutes.
• In a large mixing bowl, combine the venison, egg, breadcrumbs, milk, cooled mushrooms, 3/4 cup of the Swiss cheese, salt, pepper, and dried thyme. Mix gently until just combined. Shape the mixture into a compact loaf and place it on a smoker-safe tray.
• Smoke the meatloaf until its center reaches 160°F, checking with a meat thermometer. Sprinkle the remaining 1/4 cup Swiss cheese over the top during the final 10 minutes of cooking so it melts. Rest the loaf for 10 minutes before slicing.
• While the meatloaf rests, melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, stirring so it does not brown. Whisk in the flour and cook for 1 minute.
• Gradually whisk in the beef broth until smooth. Simmer, stirring often, until the gravy thickens, about 4 to 6 minutes. Stir in the chopped parsley, then spoon the gravy over the sliced meatloaf.

merknader

Cook the mushrooms until they release and lose their moisture before mixing them into the venison, which helps the loaf hold together. If the gravy thickens while the meatloaf rests, whisk in a small splash of beef broth until it reaches a pourable consistency.

Course: Main Course
Cuisine: American
Equipment: Smoker, Smoker-Safe Tray, Mixing Bowl, Skillet, Saucepan, Meat Thermometer

Apple-Sage Smoked Venison Meatloaf with Roasted Root Vegetables

Grated apple and fresh sage bring a gentle sweetness and savory aroma to lean venison, while breadcrumbs and egg help keep the loaf tender. Smoking it adds a mellow wood-fired flavor that pairs naturally with the vegetables roasting alongside it.

This hearty meal works well for a cozy weekend dinner or a cool-weather gathering. Carrots, parsnips, and potatoes turn golden and soft in the oven, making an easy side for slices of smoky meatloaf.

Apple-Sage Smoked Venison Meatloaf with Roasted Root Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

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1x2x3x

• 1 pound ground venison
• 1 small apple, peeled and grated
• 1 small yellow onion, finely diced
• 1 large egg
• 1/2 cup plain breadcrumbs
• 2 tablespoons milk
• 1 tablespoon chopped fresh sage
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil, divided
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 12 ounces baby potatoes, halved
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon smoked paprika

fremgangsmåte

 

• Preheat the smoker to 250°F. Use a mild wood such as applewood. Line a rimmed baking sheet with foil or use a smoker-safe roasting pan.
• In a large bowl, combine the ground venison, grated apple, diced onion, egg, breadcrumbs, milk, sage, salt, and black pepper. Mix gently until just combined. Shape the mixture into a compact loaf and place it in the center of the prepared pan.
• In a separate bowl, toss the carrots, parsnips, and potatoes with the remaining olive oil, thyme, and smoked paprika. Arrange them around the meatloaf in a single layer so they roast evenly.
• Smoke the pan until the center of the meatloaf reaches 160°F and the vegetables are tender, about 1 1/2 to 2 hours. Stir the vegetables once during cooking. If they soften before the loaf is ready, remove them and keep them warm.
• Let the meatloaf rest for 10 minutes before slicing. Serve it with the roasted root vegetables.

merknader

Grated apple adds moisture without making the loaf taste overly sweet, so drain it only if it is very wet. Keep the meat mixture loosely packed to help the venison stay tender, and use a meat thermometer to check the center rather than relying on color.

Course: Main Course
Cuisine: American
Equipment: Smoker, Rimmed Baking Sheet, Mixing Bowl, Meat Thermometer

Korean-Inspired Smoked Venison Meatloaf Rice Bowls with Gochujang Glaze

These rice bowls bring smoky venison meatloaf together with a sweet-spicy gochujang glaze, fluffy rice, and crisp cucumber. They make a hearty weeknight dinner and are easy to serve as individual bowls.

The meatloaf stays tender with a little added pork and panko, while garlic, ginger, and sesame oil give it savory Korean-inspired flavor. A fresh topping of cucumber and green onion balances the rich meat and sticky glaze.

Korean-Inspired Smoked Venison Meatloaf Rice Bowls with Gochujang Glaze

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Rett Main Course

Kategori Korean-inspired

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground venison
• ½ pound ground pork
• ½ cup panko breadcrumbs
• 1 large egg
• ¼ cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons soy sauce, divided
• 1 teaspoon toasted sesame oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons gochujang
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cups uncooked short-grain rice
• 1 medium cucumber, thinly sliced
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

fremgangsmåte

 

• Rinse the rice under cool water until the water runs mostly clear. Cook it according to the package directions, then keep it covered while you prepare the meatloaf.
• Heat a smoker to 250°F. In a large bowl, combine the ground venison, ground pork, panko, egg, onion, garlic, ginger, 1 tablespoon of the soy sauce, sesame oil, salt, and black pepper. Mix gently just until combined.
• Shape the mixture into a compact loaf and place it on a smoker-safe tray or directly on a clean smoker rack. Smoke until the center reaches 160°F, checking with an instant-read thermometer.
• While the meatloaf smokes, stir together the gochujang, honey, rice vinegar, and remaining 1 tablespoon soy sauce in a small bowl.
• Brush the glaze over the meatloaf during the final 15 minutes of smoking. Continue cooking until the glaze is tacky and the meatloaf has reached 160°F in the center. Rest the loaf for 10 minutes before slicing.
• Divide the rice among four bowls. Add sliced meatloaf and cucumber, then sprinkle with green onions and sesame seeds. Spoon any remaining glaze over the meatloaf before serving.

merknader

Mix the meatloaf gently so it stays tender, and use a thermometer to avoid overcooking lean venison. For milder bowls, use a little less gochujang in the glaze, or serve extra glaze on the side for anyone who wants more heat.

Course: Main Course
Cuisine: Korean-Inspired
Equipment: Smoker, Instant-Read Thermometer, Mixing Bowl, Small Bowl, Rice Cooker or Saucepan

Smoked Venison Meatloaf Wellington with Flaky Puff Pastry

This Wellington wraps savory smoked venison meatloaf in crisp, golden puff pastry. A little sautéed mushroom, onion, and Dijon mustard add earthy flavor while keeping the filling hearty and distinct from a traditional beef Wellington.

It makes a striking main dish for a cozy dinner or a special gathering. Let the pastry rest briefly after baking so it stays flaky when sliced and the meatloaf holds its shape.

Smoked Venison Meatloaf Wellington with Flaky Puff Pastry

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 cup finely chopped cremini mushrooms
• ½ cup finely chopped yellow onion
• 1 pound ground venison
• ½ cup plain breadcrumbs
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 sheet frozen puff pastry, thawed
• 1 tablespoon all-purpose flour, for rolling
• 1 egg, beaten, for brushing the pastry

fremgangsmåte

 

• Heat the olive oil in a skillet over medium heat. Add the mushrooms and onion and cook for 6 to 8 minutes, stirring occasionally, until softened and their moisture has cooked off. Transfer the mixture to a plate and let it cool completely.
• In a mixing bowl, combine the ground venison, breadcrumbs, 1 large egg, Dijon mustard, salt, pepper, thyme, and cooled mushroom mixture. Mix just until evenly combined. Shape the mixture into a compact loaf.
• Set up a smoker for indirect cooking at 225°F. Place the meatloaf on a sheet of foil or in a small smoker-safe pan and smoke until the center reaches 145°F, about 1½ to 2 hours. Transfer it to a plate and cool until no longer hot. Refrigerate until chilled and firm, at least 1 hour.
• Heat the oven to 400°F. Lightly flour a work surface and roll the thawed puff pastry into a rectangle large enough to wrap the chilled meatloaf. Place the meatloaf in the center and fold the pastry over it, sealing the edges. Set it seam-side down on a parchment-lined baking sheet.
• Brush the pastry all over with the beaten egg. Bake for 25 to 30 minutes, until the pastry is puffed and deeply golden and the center of the meatloaf reaches 160°F. Rest for 10 minutes before slicing.

merknader

Cool the smoked meatloaf fully before wrapping it so its warmth does not soften the pastry. If the pastry becomes soft while you assemble the Wellington, chill the wrapped loaf briefly before baking. Slice with a sharp serrated knife to keep the flaky layers neat.

Course: Main Course
Cuisine: American
Equipment: Smoker, Skillet, Mixing Bowl, Baking Sheet, Parchment Paper, Meat Thermometer

Cajun Smoked Venison Meatloaf with Andouille Sausage and Dirty Rice

This meatloaf brings together lean venison, smoky andouille sausage, and Cajun seasoning for a hearty, savory main dish. Dirty rice cooked into the loaf adds tender grains and classic Louisiana-inspired flavor to every slice.

Serve it for a relaxed weekend dinner or a cookout when you want something more filling than standard smoked meatloaf. Smoking it gently keeps the loaf moist while giving the outside a flavorful crust.

Cajun Smoked Venison Meatloaf with Andouille Sausage and Dirty Rice

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

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1x2x3x

• 1/2 cup uncooked long-grain white rice
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced green bell pepper
• 1/3 cup finely diced celery
• 4 ounces andouille sausage, finely chopped
• 1 pound ground venison
• 1 large egg
• 1/2 cup plain breadcrumbs
• 2 tablespoons milk
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/3 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon apple cider vinegar

fremgangsmåte

 

• Rinse the rice under cool water. Combine it with the chicken broth in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Cook until the rice is tender and the broth is absorbed, following the package timing. Spread the rice on a plate to cool slightly.
• Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, celery, and chopped andouille. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables soften and the sausage begins to brown. Let the mixture cool for a few minutes.
• Preheat a smoker to 250°F. In a large bowl, whisk together the egg, milk, Worcestershire sauce, Cajun seasoning, smoked paprika, and black pepper.
• Add the ground venison, breadcrumbs, cooked rice, and cooled sausage mixture to the bowl. Mix gently with your hands until everything is evenly combined. Avoid packing the mixture tightly, which can make the loaf dense.
• Shape the mixture into a compact loaf on a small rimmed pan or a sheet of sturdy foil with the edges turned up. Stir together the ketchup, brown sugar, and apple cider vinegar, then spread the mixture over the top of the loaf.
• Place the loaf in the smoker and cook until its center reaches 160°F on an instant-read thermometer, usually about 2 to 2 1/2 hours. Rest the meatloaf for 10 minutes before slicing so the rice and juices settle.

merknader

Let the cooked rice cool before mixing it into the meat to help the loaf hold together. For a little more Cajun heat, use a spicier Cajun seasoning, and keep any leftovers covered in the refrigerator for up to 3 days.

Course: Main Course
Cuisine: American
Equipment: Smoker, Small Saucepan, Skillet, Mixing Bowl, Instant-Read Thermometer

Greek-Style Smoked Venison Meatloaf Pitas with Tzatziki and Cucumber Salad

These pitas turn smoky venison meatloaf into a fresh, Greek-inspired meal. Feta, oregano, and lemon add a savory, bright flavor, while cool tzatziki and crunchy cucumber salad balance the rich meat.

Serve them for a casual family dinner or an easy weekend lunch. The meatloaf can be smoked ahead, then sliced and tucked into warm pitas just before serving.

Greek-Style Smoked Venison Meatloaf Pitas with Tzatziki and Cucumber Salad

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground venison
• 1 large egg
• ½ cup plain breadcrumbs
• ½ cup crumbled feta, divided
• ¼ cup finely diced red onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup plain Greek yogurt
• ½ medium cucumber, grated and squeezed dry
• 1 tablespoon fresh lemon juice, divided
• 1 tablespoon chopped fresh dill
• 1 large cucumber, diced
• 1 cup halved cherry tomatoes
• 4 pita breads
• 1 teaspoon olive oil

fremgangsmåte

 

• Preheat a smoker to 250°F. In a mixing bowl, combine the ground venison, egg, breadcrumbs, ¼ cup of the feta, red onion, garlic, oregano, salt, and black pepper. Mix gently until just combined.
• Shape the mixture into a compact loaf and place it on a small piece of foil or a smoker-safe tray. Smoke until the center reaches 160°F on an instant-read thermometer, about 1½ to 2 hours depending on the loaf’s thickness. Rest for 10 minutes before slicing.
• While the meatloaf smokes, make the tzatziki. Stir together the Greek yogurt, grated cucumber, ½ tablespoon of the lemon juice, and dill. Cover and refrigerate until ready to serve.
• Make the cucumber salad by tossing the diced cucumber and cherry tomatoes with the remaining ½ tablespoon of lemon juice and olive oil. Set aside.
• Warm the pita breads in the smoker for a few minutes, or until soft and pliable. Slice the rested meatloaf into thick pieces.
• Fill each pita with slices of smoked venison meatloaf, a spoonful of tzatziki, and some cucumber salad. Finish with the remaining ¼ cup of feta and serve while the pitas are warm.

merknader

Squeeze the grated cucumber well so the tzatziki stays thick and does not make the pitas soggy. For easier assembly, serve the meatloaf, tzatziki, and cucumber salad in separate bowls and let everyone fill their own pita.

Course: Main Course
Cuisine: Mediterranean
Equipment: Smoker, Mixing Bowl, Instant-Read Thermometer, Small Bowl