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This mule deer meatloaf recipe with wild mushroom gravy transforms ground mule deer into a comforting family dinner. Our guides at Granite Peak Outfitters make this when they want a hearty meal that puts their Idaho wild game harvest to great use.

WILD GAME RECIPES

Comfort food at its finest — a hunting camp classic elevated

Meatloaf is not glamorous, but done right with ground mule deer, it is one of the most satisfying things you can put on a table. The challenge with lean venison meatloaf is the same as burgers — you need moisture. This recipe solves that with sauteed onions and mushrooms mixed into the meat, plus milk-soaked breadcrumbs. The mushroom gravy on top ties everything together and adds the richness that lean venison needs.

Ingredients

• 2 lbs ground mule deer
• 1/2 lb ground pork (for moisture and fat)
• 1 cup breadcrumbs
• 1/2 cup milk
• 2 eggs, beaten
• 1 onion, finely diced and sauteed
• 8 oz mushrooms, finely chopped and sauteed
• 3 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper to taste
• For the glaze: 1/3 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Worcestershire
• For the gravy: 8 oz sliced mushrooms, 2 tbsp butter, 2 tbsp flour, 2 cups beef broth, splash of cream

Directions

1. Preheat oven to 375°F. Soak breadcrumbs in milk for 5 minutes until absorbed.
2. Saute diced onion and chopped mushrooms in a skillet with a little oil until softened and moisture has cooked off. Let cool slightly.
3. In a large bowl, combine ground mule deer, ground pork, soaked breadcrumbs, eggs, sauteed vegetables, garlic, Worcestershire, Dijon, thyme, salt, and pepper. Mix gently until just combined.
4. Shape into a loaf on a foil-lined baking sheet. Mix the glaze ingredients and spread over the top.
5. Bake for 50-60 minutes until the internal temperature reaches 160°F. Let rest 10 minutes before slicing.
6. While the meatloaf rests, make the gravy: Saute sliced mushrooms in butter until golden. Add flour and cook 1 minute. Pour in beef broth gradually, whisking constantly. Simmer until thickened. Add a splash of cream. Serve the gravy over sliced meatloaf.

Pro Tips from Our Guides

• The ground pork adds necessary fat. Without it, the meatloaf will be dry and crumbly.
• Do not overmix the meat. Mix just until ingredients are distributed.
• The soaked breadcrumbs (called a panade) are the secret to a moist, tender texture.
• Leftovers make incredible meatloaf sandwiches the next day. Slice thick and pan-fry until crispy.

Nothing beats a thick slice of meatloaf after a full day in the field. Pair with mashed potatoes for the ultimate comfort meal.