Meatloaf Roll recipe by the BBQ Pit Boys

Vince

This looks magnificent and although he uses chuck steak, I'm sure with a little massaging of the recipe to include a bit of fatty pork, you could make this from venison as well.

Meatloaf Roll

Bushmaster

I think I just got "gastric distress"...

slimjim

I'm thinking elk!

Vince

slimjim wrote:

I'm thinking elk!

I've never tried elk Slim...does it have more fat than the other deer meats? Is it marbled like beef, or do you need to add a little fat so it isn't dry?

I know that venison doesn't lend itself to baking or roasting, a la roast beef, because it is very lean...hence the often added medium of fatty pork. Is elk the same?

Grey_Wolf · Member Joined: Aug 06, 2015 Posts: 186

Vince wrote:

slimjim wrote:

I'm thinking elk!

I've never tried elk Slim...does it have more fat than the other deer meats? Is it marbled like beef, or do you need to add a little fat so it isn't dry?

I know that venison doesn't lend itself to baking or roasting, a la roast beef, because it is very lean...hence the often added medium of fatty pork. Is elk the same?

No mate, there is no more fat in elk than deer. You would need to add some ... fat of your choice. I know people that use some beef rather than pork. Hmmm never thought much about that - maybe they're closet muslims?! That looks good, might have to give it a try next time junior is home to help eat it.

slimjim

I have beef fat added to ground elk in a 90/10 ration. Still have to use egg when making burgers to help them hold together. Elk steaks are so lean, you can't cook past medium rare or they get tough.

Our favorite venison/elk burger is to mix in chopped walnuts and cranraisens then grill. Everyone that comes to our home loves them.

Suzanne

For my taste it's pork fat in the game meat. Best burger mix I ever ate is venison with pork fat, it sort of makes the meat fry up like sausage with a bit of crispy on the outside. Love it. Makes a good meat loaf too.

Suz
don't let
yer
meatloaf

lesterg3

Frankly, looks like a lot of work when burgers would taste just as good or better. IMHO.

Yes Suz, adding pork fat to venison and other lean game meats is a great way to keep them moist and is what I do, the second great insult it game is over cooking. I have used unseasoned sausage, minced bacon, and just plain bacon fat (yes I keep it in a jar in the refrigerator, just like my Mom, Grandma, and Great grandma). I have found that beef fat, while keeping the meat moist, takes away from the flavor of the game. But, that is just me.

Suzanne

Sort of just like Mexican cooking when the flavor you really want comes from using good old-fashioned lard. Found that out a long time ago making refried beans. You can cook down those beans and mash them up and season as you like but if you don't put lard in there it's just a bunch of mashed up beans, no creaminess, lack of flavor and you don't want to try spreading any on a tortilla cause it won't spread like it should. Try a can of low-fat organic refried beans and you'll get what I mean.

Yes Lester
Mama knows

Suz

Vince

Great advice guys...wish I could try some elk burger, but it looks like I would have to visit the US to do that. Sad

PaulS

The venison from the US Elk should be very similar to the Red Deer that you have available. The two distinct species were, at one time, considered a single species with size differences thought to be a product of habitat and food available. The Caspian Red Deer are as large as the Roosevelt Elk or "Wapati" in the Western USA. Even though they are distinct species they are similar enough that the meat should be similar.

Bushmaster

Except for the difference in diet and quality/quantity for the graze. I have a feeling that Red Deer are a bit tougher then our Elk.

stovepipe

Buddy has a similar recipe with elk. YUM....BURRRP!

Suz gota new Avatar!!!!!!!

Bushmaster

She's hiding from Paul...

PaulS

Does that mean that she is afraid of me?
It might be fun to see her run up the ladder for a change. Smile