Good for you.
We slice our left over meat loaf and freeze it in packages of 2 or 3
slices - great for sandwiches, fry it up with eggs, or crumble it into sauce
or soup.
jean
----- Original Message -----
From: "Charles Rivard" <[email protected]>
To: "COOKING IN THE DARK" <[email protected]>
Sent: Monday, January 16, 2012 8:09 PM
Subject: [CnD] change in plans due to a mistake
I thought the packages of Bamburger (that's venison hamburger) that I
thawed out were about half a pound each, but it turned out that they each
weigh a pound. Good thing I weighed them on a kitchen scale! So, rather
than making them into venison hamburgers, I spiced the meat and made a
2-pound venison meat loaf. It filled a 9 by 13 pan. Venison is very rich
meat, so I don't know how long it'll take me to eat the whole thing, but
after an hour in the oven at 350, then turning the oven off and leaving it
in there for another half hour, I just dug into it, and it turned out good,
spiced with barbecue sauce, garlic powder, garlic salt, and black pepper.
---
Shepherds are the best beasts, but Labs are a close second.
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