By Megan Paulson Explore Big Sky Staff Writer
Hunter’s Balsamic Glazed Meatloaf
1-2 pounds ground venison (elk, antelope or deer)
3 tablespoons olive oil
1/4 cup medium zucchini, finely diced
1/4 cup red bell pepper, finely diced
1/4 cup yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
3 tablespoons chopped fresh parsley leaves
1 cup panko (Japanese) breadcrumbs
1/2 cup freshly grated Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar
Preheat oven to 425 F. Heat oil in a large sauté pan over high heat. Add zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, salt and pepper to taste, and cook until almost soft – about 5 minutes. Set aside to cool.
Whisk together the eggs and herbs in a large bowl. Add the meat, breadcrumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the vegetables, and mix just until ingredients are combined.
Mold meatloaf in a loaf pan coated with nonstick spray. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush mixture over the top of the loaf. Bake the meatloaf for 60-75 minutes. Remove from oven and let rest for 10 minutes before slicing.
Best Wild Game Marinade
1/2 bunch cilantro, chopped
3-4 cloves garlic, chopped
1 cup soy sauce
1/3 cup olive oil
1 tablespoon brown or dijon mustard
Freshly ground pepper
Mix above ingredients in shallow dish; place meat into marinade for 20-30 minutes, turning once. Remove from marinade and grill to desired temperature. Works great on any cut of venison steak, back strap or tenderloin.