Elfie’s Venison Goetta

by Thomas Ellefson
(Wisconsin)

1 Lb. Ground Venison


2 Cups Hot Water

1 Medium Onion Finely Chopped

1 bay Leaf Finely Crumbled

1/2 tsp. Black Pepper

1 1/2 Cups Oatmeal

1 tsp. Salt

1 tsp. Onion Powder

1/2 tsp. Thyme

1 1/2 tsp. Sage

Dash Nutmeg

1/4 tsp Crushed Red Pepper Flakes

Combine Venison, Hot Water And Onion In A Skillet.

Strip Bay Leaf From Center Vein And finely Crumble Into Skillet.

Simmer Until Meat Is No Longer Pink And Onion Is Tender.

Add Pepper, Oatmeal And Salt.
Stir Quickly And Cook For 3 Minutes.
Remove From Heat and Season with Onion Powder, Thyme, Sage, Nutmeg And Crushed Red Pepper.

Spoon Mixture Into Loaf Pan That Was Sprayed With Vegetable Oil.
Let Stand until firm.

Remove From Pan, Cut In Half Wrap One In Plastic And Place in Refrigerator.
Package The Other Half As You Would For Freezing And Put In Freezer.

To Use Slice 1/4 Inch Thick, Coat Gently With Flour.

Pan fry In A Small Amount Of Butter Or Vegetable Oil Until Brown On Each Side.
Serve With Egg And Toast For Breakfast.
Or Spinach And Eggs On Toast For Dinner.

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