How a Passion for Meat Began

As a child growing up in Michigan, with a father who was a avid sportsmen meat was a significant part of every evening meal. My sisters and I had everything from venison, rabbit and moose to fresh salmon. As a child I did not fully understand what an amazing advantage we all had. So as you can see, meat was to me the main event. In today's politically correct environment, meat has been getting a bad wrap. I agree that the American mass production process makes the benefits of meat questionable, but meat is still a part of a balanced diet. Now, God has been good to me and one of His gifts has been my friend, Nick who shares my passion for food. Nick like me gets all misty eyed when looking at a glorious side of beef. He turned his passion into a career. Nick is the happy owner of the Cajun Cleaver meat market, which (sigh) I must admit has made me just a bit jealous.

Today, in keeping with the wild game theme, I want to share with you my huntsman's meatloaf. This is not for the faint of heart, but for the bold true meat lover. So below you will find my recipe.

8oz sliced mushrooms

1cup chopped onion

2 cloves garlic crushed and minced

nutmeg to taste

pepper and salt

2tablespoons olive oil

1/4cup sherry

I start by first heating the oil and then adding my mushrooms. Cook till warmed through and then add the onion and garlic. Grate fresh nutmeg into the mixture according to your own taste. I use a good teaspoon myself and add a pinch of salt. Pepper I also fresh grind into the mixture and I like a good teaspoon or so. Add the sherry and heat the whole mixture through till onions just soften. Set aside to cool.

1lbs ground game meat (venison, moose or elk)

1lbs ground lamb

1lbs ground spicy pork sausage

Break each up into a large bowl and then mix together. Then add the following ingredients to the meat.

1teaspoon dry mustard

2tablespoons worcestershire

2 eggs lightly beaten

1cup bread crumbs

cooled pan of mushroom mixture

Using your hands mix everything together and place on a shallow baking dish. I like to wrap strips of bacon around it and tuck in bay leaves and sprigs of rosemary or thyme. Put in a pre- heated 375 degree oven for about 1 hour.

I like to serve this with braised cabbage and beans. Enjoy!