CHERRY SMOKED VENISON & WILD BOAR MEATLOAF
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CHERRY SMOKED VENISON & WILD BOAR MEATLOAF

March 7, 2017|1.5 hours cook time|0 COMMENTS|Recipes

Justin Skittlethorpe – Grand Prairie, TX
Barnett Graphic Designer

Recipe Provided Courtesy of On the Outside Co.

Prep Time: 30 minutes
Cook Time: 1.5 hours

Ingredients
½ lb. ground venison
½ lb. ground wild boar
1 T olive oil
½ red bell pepper, chopped
½ yellow onion, chopped
2 cloves garlic, minced
1 tsp. Worcestershire sauce
1 egg
2 tsp. black pepper
1 tsp. onion powder
1 tsp. salt
¼ c. quick oatmeal
½ c. plain bread crumbs
Heavy-duty foil
¾ c. barbecue sauce

Instructions
Heat olive oil in a skillet over medium heat. Add bell pepper, onion and garlic and cook until onions are golden. Remove skillet from heat and allow mixture to cool.

Once cooled, combine ground venison, pork, egg, Worcestershire sauce, spices and cooked veggies in a large bowl. Gradually add oatmeal and breadcrumbs until evenly distributed. On a sheet of heavy-duty foil, form mixture into a loaf about 3 inches thick.

Place meatloaf with foil on a cold grill or smoker. Heat the grill/smoker to 300 degrees Fahrenheit using cherry wood chips, ensuring the meatloaf receives indirect heat. Baste occasionally with barbecue sauce of your choice. (I use Sweet Baby Ray’s.) Cook until internal temperature reaches 160 degrees Fahrenheit.

Allow meatloaf to cool for 10 minutes before serving. Top with remaining barbecue sauce and pair with vegetables of your choosing.

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