Well, if you have a smoker and some chunk hickory wood, then you're off to a good start - smoked venison is Food of The Gods. If you need ideas for the ground venison (aside from making some rockin' chili), here you go: my famous Three-Beast Meatloaf. Start with 1 lb. each of ground venison, ground bison, and ground pork. (I don't know what market chains you have in your area, but Kroger and Publix supermarkets carry TenderBison brand.) Add two eggs, one diced sweet onion, one diced green bell pepper, approx. 1/2 sleeve of crushed, Roasted Vegetable Ritz crackers, and 2/3 of a 12 oz. jar of pepper onion relish (it can be Harry & David, Cracker Barrel, or another good store brand; just make sure the primary ingredients are bell peppers, onions, jalapenos, vinegar, and sugar). Mix thoroughly, and bake at 375 degrees for about 80-90 minutes. About 2/3 of the way through cooking time, mix the remaining pepper-onion relish with 1 1/2 cups of ketchup, and start mopping it on. You'll know it's done when the glaze really starts to caramelize and gets crispy on top and along the edges. Just use those specific ingredients in those approximate measures, and you'll make a meatloaf to die for. Serve with hot-buttered smashed taters on the side.
Bon Appétit.
Thanks for the recipe V2!
I’m gonna print it and save it.
Unfortunately, I don’t have a smoker. The butcher asked if I wanted some smoked. I was trying to hold costs down so I said no. I’ll know better next time. I’m sure I can probably find some marinating stuff that will give it a smoked flavor.
Thanks again!