Another favorite of mine, these mini meat loaves are great for travelling, camping and can be eaten cold. There also perfect for company as everyone gets their own loaf. Named for its ears, which are large like those of a mule, Mule Deer are found in western North America. Typically, Mule Deer are larger than White Tail, but their meat is just as delicious, but with a little different taste. Mule Deer prefer to graze on woody vegetation and eat relatively little grass. If its been feeding on sage brush, the meat will take on a little different flavor, so be sure to account for that when preparing.
1½ lbs ground Mule Deer meat
½ tsp garlic salt
½ tsp dried parsley flakes
1 small onion finely diced
½ cup tomato sauce
1 egg – beaten
1 cup cooked rice
Salt & Pepper to taste
In a large bow, combine meat, onion, garlic, rice, parsley, tomato sauce and egg. Mix thoroughly. Shape into 5 mall loaves and place in a greased baking dish. Bake at 350 degrees for 40 minutes.
While loaves are cooking, in a small saucepan heat cranberry sauce, brown sugar and lemon juice. Whisk together creating a smooth semi-thick sauce.
Pour warm source over loaf and serve.
Shari is a former national shotgun shooting champion, international competitor, Women’s Shooting Sports Foundation director, NBC Olympic commentator, business owner and 2001 Shooting Industry Award winner.
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