I could tell it was venison, but hello! if you don't like venison, don't make stuff with venison in it! I just took it out (it's been 70 minutes) and the middle was still a little raw so it's back in the oven. I did try a bite off the side before I put it back in though and it's amazing! I made minor (very minor) changes to the recipe. I used a cup of crushed saltines and omitted the salt instead of dry bread crumbs, I used the equivalent of two eggs with the egg whites that come in the carton and I used extra tomato sauce and a little more pepper. I also don't like mustard sauces so I made a concentrated brown gravy and poured it over the top (still liquid, not thickened through cooking) and it was really good. So for those guys out there that don't like mustard, try some brown gravy! Also, it's super moist. And whoever said there were too many ingredients....what? This is minimal and took two minutes to get everything chopped (food processor), mixed (used my hands), and put in the oven. ***UPDATE**** While it was initially delicious, it did not refridgerate well. It looked/smelled like catfood, although it still tasted like the venison loaf. I was not able to get passed that, but when it first comes out of the oven it IS delicious, so just make sure you have a large enough group of people to finish it that evening.
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I could tell it was venison, but hello! if you don't like venison, don't make stuff with...