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July 23rd, 2024, 02:49 PM
#1
Meat Loaf
I just put a meat loaf into the oven - 1 lb ground pork - 2 lb deer meat - garlic - onion - salt - crushed tomatoes - cheese - oregano - paprika - Montreal steak spices - gonna make some mashed potatoes and gravity - a meal fit for a king - the deer meat really comes in handy - I make it all different ways and really enjoy it -
I got two doe licenses and a buck license for this coming season so I should be able to restock the freezer again - right now there are too many deer around here - need to cut down the herd somewhat - I would really be disappointed if CWD ever appeared here where I hunt and make me stop hunting
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July 23rd, 2024 02:49 PM
# ADS
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July 23rd, 2024, 02:54 PM
#2
I can smell it from here, looks like an outstanding supper.
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July 23rd, 2024, 03:46 PM
#3
Sounds great Joe, Good luck filling your three tags. I've driven though PA many times and was surprised at the amout of dear vehicle collisions.
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July 23rd, 2024, 06:29 PM
#4
![Quote](images/SultanThemeVB4R/misc/quote_icon.png)
Originally Posted by
Fisherman
I can smell it from here, looks like an outstanding supper.
Oh - I also added oat meal - forgot to mention that -
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July 25th, 2024, 08:01 AM
#5
I was going to say "What , no bread crumbs ?" LoL ! Oatmeal eh ? My meatloaf recipes all start with my Mom's basic meatloaf recipe ; one pound pork to two pounds of whatever, a packet of dried onion soup mix, bread crumbs, two eggs, a healthy shot of ketchup mix it all up and if too dry a dash of beer if too moist a bit more bread crumbs. Shape it like a loaf of bread and place on lined cookie sheet, bake at 350 F for maybe an hour or nicely browned and check internal temp with meat thermometer 165 F or higher. Some people like to glaze them with a BBQ sauce but I like mine with the mashed taters and mushroom gravy.
Good Luck & Good Hunting !
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July 25th, 2024, 09:19 AM
#6
Joe now you have me digging through the freezer to thaw some deer meat for a meat loaf feed! Comfort food I call it. Just like mac and cheese or sheherd's pie (my wife calls it "s#@t in a pot"). My recipe uses 100% deer meat and a full apple gets added to keep it moist. I might do your ground pork/deer mix this time to try it, as I usually do this when I make stuffed peppers or sausage.
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July 25th, 2024, 09:52 AM
#7
Wow, you guys are quite the cooks. I'm lucky if I can make a good coffee.
" We are more than our gender, skin color, class, sexuality or age; we are unlimited potential, and can not be defined by one label." quote A. Bartlett
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July 25th, 2024, 07:48 PM
#8
![Quote](images/SultanThemeVB4R/misc/quote_icon.png)
Originally Posted by
longpointer
I was going to say "What , no bread crumbs ?" LoL ! Oatmeal eh ? My meatloaf recipes all start with my Mom's basic meatloaf recipe ; one pound pork to two pounds of whatever, a packet of dried onion soup mix, bread crumbs, two eggs, a healthy shot of ketchup mix it all up and if too dry a dash of beer if too moist a bit more bread crumbs. Shape it like a loaf of bread and place on lined cookie sheet, bake at 350 F for maybe an hour or nicely browned and check internal temp with meat thermometer 165 F or higher. Some people like to glaze them with a BBQ sauce but I like mine with the mashed taters and mushroom gravy.
I forgot to mention I also used 2 eggs -
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July 25th, 2024, 07:54 PM
#9
![Quote](images/SultanThemeVB4R/misc/quote_icon.png)
Originally Posted by
Sharon
Wow, you guys are quite the cooks. I'm lucky if I can make a good coffee.
![Smile](images/smilies/smile.png)
My dear wife passed away 27 years ago so if I want to eat good I had to learn how to cook - you tube is full of good recipes so anyone can make tasty meals - one thing I enjoy is dumplings - I make them out of stale bread - out of farina - left over mashed potatoes and farina - and grated potatoes - it is a lot of work and usually do more cooking in the winter time -
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July 30th, 2024, 08:14 AM
#10
Has too much time on their hands
Joe, your dumplings sound like what the Germans call knodel. Sounds good!
If I'm making stew, I make a batch of biscuits and use about 1/3 of the biscuit dough for dumplings; just make walnut-sized balls and drop them on the stew, put the lid on and wait 30 minutes.