Since venison is leaner than other red meats, ground pork has been added for extra richness. Serve as a main course or in small slices, chilled, as an appetizer.

Ground Venison Meatloaf

1 tablespoon vegetable oil
1 large onion, finely chopped
1 1/2 pounds ground venison
3/4 pound ground pork
1/2 cup soft fresh bread crumbs
1/3 cup milk
1 teaspoon salt
3/4 teaspoon rubbed sage
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1/3 cup plum jam, finely chopped
2 tablespoons bourbon
1 large egg

Preheat oven to 350°F (175°C). Lightly grease a 9 x 5 x 3-inch loaf pan; set aside.
Heat oil in large skillet over low heat. Add onion; cook, stirring frequently, until softened, 7 to 10 minutes. Transfer to large bowl. cool to room temperature. Add venison, pork, bread crumbs, milk. salt, sage, allspice, pepper, jam, bourbon and egg; mix well to combine.
Transfer mixture to prepared loaf pan. Pack down and smooth top. Cover with aluminum foil.
Bake for 1 hour or until firm and cooked through. Cool 10 minutes in pan. Carefully drain. Invert loaf onto serving platter. Serve hot, at room temperature or chilled.

Makes 8 servings.

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