Venison Loaf

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This is a by request recipe that comes highly recomended.

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Steps

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In a large skillet melt butter over medium heat.

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Add onion and cook to golden.

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Add ginger , fennel and marjoram.

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Cook for 1 minute more.

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Scrape into a bowl and set aside.

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Cut carrots into 3 inch lengths , rinse pan , add some water and simmer carrots , covered for 5 minutes.

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Drain and set aside.

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To onion mixture add eggs , venison , pork , crumbs , milk , salt and pepper-mix well.

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Take the bacon , slice by slice and line a 5x9 inch loaf pan.

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Take a couple of slices and line the ends.

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Take half the meat mixture and pat in evenly over bacon.

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Layer carrots , then remaining meat mixture.

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Fold the ends of bacon over top.

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Place loaf pan in a larger pan with 1 inch of boiling water.

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Place in a pre-heated , 350f oven.

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Bake for 1 hour.

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Remove pan from water and let stand for 20 minutes.

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Tilt pan and drain juices.

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Place a plate over top and invert loaf.

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Serve hot or cold.

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Keeps in fridge up to 5 days.

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Ingredients

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butter, onion, fresh ginger, fennel seed, dried marjoram, carrots, water, eggs, ground venison, ground pork, progresso italian-style fine bread crumbs, milk, salt, black pepper, bacon