|
|
Mac Daddy's Cajun Venison MeatloafMain Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by Mac
on Saturday, February 13, 2010
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 6 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 50 minutes |
| Ready In: | 1 hour, 10 minutes |
|
Did you know: The following recreational fishermen and hunters are not required to obtain a basic recreational fishing license, saltwater license, basic hunting license, big game license or migratory waterfowl conservation stamp, but must have proof of age in their possession whenever fishing or hunting:
1.Residents who reached age 60 prior to June 1, 2000.
2.Residents and non-residents younger than 16 years of age
Source: LA Dept of Wildlife and Fisheries
This recipe calls for Everglade Seasonings which is also known as Monkey Dust. It is made of salt, spices, monosodium glutamate, dehydrated garlic and onion, sugar, papain.
|
| |
| Ingredients |
| 1 pound ground beef |
1 pound ground venison |
| 1 cup bread crumbs |
1 egg |
| 1/2 tsp crab boil |
1/4 tsp liquid smoke |
| 1/4 tsp salt |
1/2 tsp Everglades seasoning |
| 1/4 tsp cayenne pepper |
1/4 tsp Cajun seasoning |
| 1/4 tsp minced garlic |
1/2 small bag Approx. half a bag of frozen seasoning blend vegetables (onion, celery, green & red peppers) or 1 cup Cajun Trinity |
|
| | | Directions | This is a semi-spicy Cajun meatloaf. Preheat oven to 350 degrees F. In a mixing bowl, combine all ingredients. Mix until well blended. Put in a greased meatloaf pan and compact meat. Cook for 50 minutes(times very based on oven). Serve with fresh homemade biscuits.
|
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
