Venison Meatloaf Recipe

1 lb. chopped venison (or beef)
onion
1 egg
milk
seasoned bread crumbs
1 slice bread
salt and pepper to taste
beef broth

Heat oven to 350 degrees.

In mixing bowl, mix together meat, egg, splash of milk (2 or 3 Tablespoons), 1/2 chopped onion.

You will want to take all your rings off as you knead this with your hands. Crumble up a piece of bread into very small pieces and add seasoned bread crumbs. Continue to knead.

Place mixture in a baking pan and shape into loaf shape. Make sure to eliminate air pockets by patting down top and shaping sides. Cover top of meatloaf with mustard (or ketchup if you like).

Slice up onion and put in pan with beef broth.

Cook for 1 hour. Serve.

Chukar Soup

Last night I made chukar soup for my husband. For you city folk, that's a kind of bird. Sort of tastes like a chicken.

I've decided that this year I'm going to share my recipes with you. As I cook a successful dish, I'll post the recipe. That way, you can share in my cooking success, or at least endeavor.

CHUKAR SOUP -
Cooking time - 1 hour

2 boxes of Swanson's chicken broth (or chicken bouillons with water)
2 carrots
2 stalks celery
1 turnip or leek (for sweetness)
onion
rice or orzo
mace
marjoram
black pepper

Pour the soup broth in a soup pot. Peel and chop up carrots into bite-sized pieces. Do the same with celery and turnip or leek. Chop 1/2 onion into fine pieces. Pour all vegetables into soup. Season with black pepper, salt, 1/2 teaspoon mace and good pinch of marjoram. Heat to boiling.

Clean and put birds into pot and simmer on low for 1/2 hour or until meat is done. Take out birds, cut meat off bone. Put in 1/3 cup rice or orzo and let cook 15 minutes. Put meat back in pot and simmer.