Enter your email address:

“Bison Meatloaf (+ a free bottle of wine for you!)”

Happy Wednesday guys and gals. I’m excited to share Grandma Pellegrini’s meatloaf recipe with you. Make it with your favorite meat, it’ll knock your socks off.

I also have a special surprise for you in today’s video, so be sure to watch until the end… (did somebody say free wine? Get it HERE.)

PLEASE NOTE: To watch a crisp, clean HD version of this video, press play, then click on the wheel icon on the lower right and select 720HD.

 

“Bison Meatloaf"

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: Serves 6-8

Also try: ground wild game, turkey, beef, veal and pork

Ingredients

  • 1 carrot
  • 1 large onion
  • 1 stalk celery
  • 2 cups button mushrooms (one standard package)
  • 2 tablespoons olive oil
  • 2 ½ pounds ground bison
  • 1 egg, beaten
  • 2 tablespoons Marsala wine
  • ½ cup bread crumbs
  • 1/3 cup tomato puree
  • ½ cup parsley
  • ½ cup basil
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 1 teaspoon pepper

Instructions

  1. Blend the carrot, onion, celery and mushrooms in a food processor until fine but not pureed.
  2. Heat the oil and sauté the mixture until softened, about 10 minutes. Sprinkle with salt along the way to help release the juices.
  3. Preheat the oven to 450 degrees F. In a large bowl, combine the vegetables with the rest of the ingredients.
  4. Form the mixture into a loaf and put on a baking dish. Bake for 10 minutes, then reduce the temperature to 350 degrees F for 30 minutes more. Let cool slightly, then cut into thick slices and serve.
http://georgiapellegrini.com/2013/06/05/blog/cooking/bison-meatloaf-a-free-bottle-of-wine-for-you/

Pin It
 

“Wild Boar Bolognese”

G's Bio

Happy Wednesday! Let’s celebrate the middle of the week with some hearty, juicy Wild Boar Bolognese, shall we? Here is episode #2. Stay tuned for many more cooking/how-to/DIY episodes you’ll be seeing here on this site. As always I’d love your feedback and questions in the comments section below. It is a work in progress, …

Pin It

“Skillet Stuffing”

_DSC3322v632

It’s Day 3 of Thanksgiving Revisited! We’re moving right along here. If you’ve been reading this blog for a while you know that I am not a fan of doing dirty dishes. I love spreading out in the kitchen and making a beautiful mess. But I have a hard time facing a big stack in …

“Braised Rabbit with Olives & Preserved Lemon”

_DSC0160

Raise your hand if you have rabbit or chicken in your freezer. Great! Let’s talk. I am about to embark on a hunting spree. Elk in Wyoming, Javelina in El Paso, Pheasant in South Dakota, Partridge in England, Snowshoe Rabbit in Alaska, Squirrel in… where should I hunt squirrel? I hear they really know how …

“Turkey Stock”

Turkey Stock

I think of any stock as liquid gold… the sure path to tastier food. And as you know by now, I like to use as many parts of the animal that I eat, as I possibly can. So this Thanksgiving, my turkey carcas became a lovely stock, that made the house smell like Thanksgiving all …

“How to Age Venison, then Braise It”

Braised Venison Shoulder - MORE EDITS

In a few weeks I’ll be deer hunting. Someone recently told me that squirrel is the best meat in the woods. And while I plan on testing that theory and presenting you with a squirrel recipe one of these days, until then I’m clinging on to the notion that venison is the best meat in the woods. The …