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
 

“Braised Venison Tacos”

photo 4v632

On Sunday I went to watch an Australian car race at the shiny new track in Austin, but that is for another day. Then I made Venison Tacos! They were tangy and full of crunchy colorful bits.   I highly recommend making a big batch of this and having a taco party. If you don’t …

Pin It

“Goat Tacos”

homepage3

Friends! I’m so excited to share the first of many cooking episodes here on this site. For a long time you’ve seen many posts here with step-by-step photos which take you through the recipes, but we’ve decided to spice things up around here and give some of the how-to’s in a video format for those …

Pin It

“Venison Roast with Red Wine & Juniper Berries”

_DSC3854

A roast is often times made from a tougher cut of meat, a portion of the leg, for example. But I recently decided to turn two aged venison backstraps into a roast, which produced wonderful results in a much shorter time. If you don’t have venison, I highly recommend beef as well. The idea is …

Pin It

“Keys to the Kitchen”

Keys to the Kitchen COV

I’m giving away a pretty awesome book today guys and gals. It is by the talented, formidable Aida Mollenkamp, and it just hit bookstores everywhere. It is one of the most comprehensive technique cookbooks I have seen in quite some time. And you will love it. To begin with, there are 300 juicy recipes and …

Pin It

“Redfish Courtbouillon”

_DSC6322v632

A few weeks ago in  Arkansas, my friend Paul Michael made a dish he makes regularly whenever someone has caught a nice redfish or bass. They all call it “coo-bee-on” and so I just assumed it was another one of their local regional dishes that this Yankee was unfamiliar with. And then I saw it …

Pin It

“Whiskey & Peach Rabbit Stew”

Peach Whiskey Rabbit

Before I show you this recipe, I thought I should mention that if you like exotic meats like Wagyu Beef, Venison, Elk, Lamb and Bison, I’m giving away an organic Exotic Burger Collection from Fossil Farms on my Facebook Page, so be sure and enter! Now for the recipe… I just finished a mini road …

Pin It

“Garlic Scape Pesto”

DSC_8421v632 copy

I haven’t spent much time with garlic scapes. Ramps yes, green garlic yes, wild garlic yes, wild onions yes, garlic scapes no. But they behave similarly to the others mentioned above and since their curly tendrils at the farmers market looked rather inviting, I decided to play with them. This is what I made, and …

Pin It

“Spicy Seared Quail with Kale Slaw”

_DSC5656v632

I’m in New York doing all sorts of things, one of which is to go through 100 years worth of family stuff that has been collected since my great grandparents. I have to decide what goes into a garage sale, what gets donated, what goes to the dump, and what gets boxed up into a …

Pin It

“Spiced Key Limes in Oil”

_DSC4217v632

Sometimes in the colder months, we need a little spice in life to keep things lively. And sometimes when I cook in these months, I get into a rut and feel like I’m making the same things over and over again. What I love about this recipe is that it is an instant way to …