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In this post, you will learn how to make Venison Meatloaf with Blackberry BBQ Sauce and Buffalo Sweet Potato/Pumpkin Hash and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Venison Meatloaf with Blackberry BBQ Sauce and Buffalo Sweet Potato/Pumpkin Hash.
The Ingredients:-
- VENISON MEATLOAF
- ¾ lb. ground venison
- 6 slices hickory smoked bacon
- ½ egg
- 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
The Instructions:-
- VENISON MEATLOAF
- In a large bowl lightly beat egg; add tomato sauce, onion, bread crumbs, salt and pepper.
- Add venison and mix well.
- Roll and press into 6 rounds.
- Wrap meatloaf in one slice of bacon per round.
- Bake, uncovered, at 350 degrees for 15 minutes, until a meat thermometer reads 160 degrees.
- BUFFALO SWEET POTATO/PUMPKIN HASH
- Using a food processor, make powder out of Tropical Foods Buffalo Nuts.
- Cut both sweet potato and pumpkin into small dice.
- Melt butter in a large saut pan.
- Add potato and pumpkin and saut until soft, adding water as needed.
- Stir in Buffalo Nuts powder, salt and pepper to taste.
- BLACKBERRY BBQ SAUCE
- In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar.
- Serve sauce over venison meatloaf with buffalo sweet potato/pumpkin hash.
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