Venison Meatloaf with Blackberry BBQ Sauce and Buffalo Sweet Potato/Pumpkin Hash
Ingredients
VENISON MEATLOAF
¾ lb. ground venison
6 slices hickory smoked bacon
½ egg
½, 8 ounce canned tomato sauce
½ medium onion, finely chopped
½ cup dry bread crumbs
¾ tsp. salt
1/16 tsp. pepper
BUFFALO SWEET POTATO/PUMPKIN HASH
1 cup Tropical Food’s Buffalo Nuts®
1 sweet potato, diced
1 edible pumpkin, diced
2 tbsp. butter, melted
Salt and pepper to taste
BLACKBERRY BBQ SAUCE
½ cup blackberry preserves
1 ½ cups ketchup
1/8 cup brown sugar
1/8 tsp. cayenne pepper
¼ tsp. mustard powder
2 tsp. red wine vinegar
Preparation
1
VENISON MEATLOAF
2
In a large bowl lightly beat egg; add tomato sauce, onion, bread crumbs, salt and pepper.
3
Add venison and mix well.
4
Roll and press into 6 rounds.
5
Wrap meatloaf in one slice of bacon per round.
6
Bake, uncovered, at 350 degrees for 15 minutes, until a meat thermometer reads 160 degrees.
7
BUFFALO SWEET POTATO/PUMPKIN HASH
8
Using a food processor, make powder out of Tropical Food’s Buffalo Nuts®. Cut both sweet potato and pumpkin into small dice.
9
Melt butter in a large sauté pan.
10
Add potato and pumpkin and sauté until soft, adding water as needed.
11
Stir in Buffalo Nuts® powder, salt and pepper to taste.
12
BLACKBERRY BBQ SAUCE
13
In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar.
14
Serve sauce over venison meatloaf with buffalo sweet potato/pumpkin hash.
.
About
On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Venison Meatloaf with Blackberry BBQ Sauce and Buffalo Sweet Potato/Pumpkin Hash, was created by Matthew Shepard.
Yield:
6 servings
Added:
Thursday, April 11, 2013 - 12:05pm
