Hunter's Venison Meatloaf Hot Dish | Outdoor Channel
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Hunter's Venison Meatloaf Hot Dish

It's hard to beat mom's meatloaf, but making it with venison just might do it

(Photo courtesy of (Photo courtesy of

By: Raschell Rule,

Ground venison is a hunter’s versatile meal option that ends with flavorful results when making this hot dish.

Meatloaf Recipe


  • 1 lb. ground venison
  • 1 cup quick oats
  • small onions, grated
  • 1/2 cup ketchup
  • 3 TBS mustard
  • 2 TBS Worcestershire sauce
  • 1 tsp hot sauce
  • 1/3 cup brown sugar
  • 1 egg
  • 3/4 cup milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion power
  • salt and pepper to taste
  • gravy, recipe below


PREHEAT oven to 375 degrees.

Combine ingredients in a large bowl and place in the bottom of a baking dish. Bake for 1 hour.

Meanwhile, boil and mash 5 potatoes and place on top of the meatloaf when it is done.

Note: Of course, if you do not want gravy on top, you can certainly use just butter or a sprinkling of cheese.

This ground venison recipe wouldn't be complete without gravy, and this no-drippings recipe is perfect.

Easy Homemade Gravy
(Photo courtesy of

Easy Homemade Gravy


  • 1 medium onion
  • 1 stick unsalted butter, at room temperature
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 32 oz. stock (chicken or beef)
  • Kitchen Bouquet for coloring (optional)


Coarsely chop onion. Add the stick of butter and melt on medium heat. Add the onion and sauté for 12 to 15 minutes or until translucent and soft. Remove onion only from pan and keep butter in pan for now. Puree the onion in a blender or food processor until smooth.

To the remaining hot butter you left in the pan, add a few tablespoons of flour a time and whisk to make a roux (paste-like consistency). You may not use the full cup of flour.

Add the onion puree to the butter/flour mixture and a bit more flour to keep the roux consistency. Add 1/4 cup of stock and then a bit more flour, again to keep the roux consistency. Add the remaining stock and bring to a slow bowl, whisking frequently.

Season with salt and pepper to taste and continue to cook (slow boil) until the gravy has thickened. If it is too thick you may whisk in a bit of water to thin it out. If it is not thick enough, take 1 cup of the gravy out and place in a bowl. Add 1 to 2 tablespoons of flour, whisking vigorously to prevent lumps and add back to the remaining gravy to thicken in pan.

Top the casserole above with gravy if you wish.

For more venison recipes, please visit

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