Attention: If your temperatures in your area have exceeded 80 degrees or your order contains RAW items, please note that we will automatically change your shipping method from 2nd Day Air to Overnight Air, if you have not picked accordingly. Shipping will then be adjusted on your invoice sheet. Thank you for your understanding as we are trying to protect your product while the heat climbs and transit services are still experiencing delays. Shipping days will only be Monday - Wednesday in case of needing a buffer day. All orders still go out in the order that they are received in.

Also note our retail store is open - currently only open Monday through Fridays 9-5. NO Saturdays at this time. Thank you 

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Traditional Elk Meat Loaf

Traditional Elk Meat Loaf

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1 lb Ground Elk
1/4 C Green Pepper
1/3 C Onion
2 tsp. Salt
1 Egg
2 tsp. Pepper
1/3 C Milk
2 tsp. Garlic Salt
2 Slices White Bread Squeeze of Ketchup

In a medium mixing bowl mix by hand - venison, egg, milk, onion, green pepper(optional).
Once those ingredients are well mixed, add salt, pepper and garlic salt.
Next, tear bread into small pieces and add to mix and continue to mix by hand until loaf is able to be formed by hand.
Take loaf out of mixing bowl and place into a small bread pan or in to a cake pan.
Form the loaf in to a rectangle and 4" X 8" and 2 1/2" deep.
Make a small valley in the top of the loaf long way using your fingers and add a squeeze of ketchup to fill in the valley.
Oven should be preheated to 350 degrees and loaf should be cooked for 45-50 minutes at same temp. or until center is brown.

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