Venison Meatloaf

I forgot to add the egg so it was more crumbly that it would have been but tasted the same.

This recipe is abbreviated from Meta Given's Modern Encyclopedia of Cooking (1949)  Since the meat was already ground, I omitted the part which described how to prepare the meat before grinding it. I used the marrow from a beef soup bone since I didn't have any deer marrow. I did not use the marjoram and forgot to add the egg, so it was somewhat crumbly but it didn't affect the flavor any.  I used beer instead of water but only enough to moisten the bread, not nearly as much as the water in the recipe.

1 lb Venison

3-4 slices bread

3T. chopped celery

3 T. butter

1 C. Water

1 bay leaf

  marrow

1 1/4 tsp salt

1/4-1/2 tsp marjoram (optional)

1 egg, slightly beaten.

Saute celery in butter 5 min. Add water, bay leaf and bread crumbs.  Simmer 3 min. Discard bay leaf.  Cool liquid and add remaining ingredients. Mix in loaf pan 350º for 1 hour.

Variations

used beer instead of water and add some onion and with celery. Added one small carrot, shredded.

  Cook without loaf pan, cover with catsup and brown sugar topping and bacon weave and potatoes on the side. 

 1/2 c. brown sugar, packed 

    1 tblsp. Coleman's yellow ground mustard 

    1 tsp. tomato paste  Or catsup, honey dijon mustard and brown sugar)