Venison Mushroom Meatloaf - cooking recipe

Ingredients

2 tablespoons olive oil
5 cups sliced brown mushrooms
1 red bell pepper, chopped fine
1/2 cup grated carrot
1 medium yellow onion, chopped fine
2 -3 cloves garlic, minced
1 teaspoon dried basil
1 egg, beaten
1/4 cup chili sauce, like heinz
1/2 cup dry breadcrumbs, like progresso
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 lbs ground venison
2 tablespoons flour
1 1/2 cups beef stock
2 tablespoons red wine vinegar

Preparation

Preheat oven to 350 degrees.
In a large skillet heat oil over medium heat.
Cook mushrooms, peppers, carrots, onions, garlic and basil stirring often.
Cook for about 15 minutes-you want the onions soft and the liquid from the mushrooms evaporated.
Set skillet aside.
In a large bowl mix together the egg, chili sauce, bread crumbs, salt and pepper.
Mix in the venison and 1 cup of the mushroom mixture.
Pack lightly into a 8x4 inch loaf pan.
Bake for 60 to 75 minutes or until meat thermometer registers 170 degrees.
Let stand for 5 minutes and drain off any fat.
Meanwhile sprinkle flour over remaining mushroom mixture and return to medium heat.
Cook, stirring for 2 minutes.
Whisk in stock, red wine vinegar and bring to a boil.
Reduce heat to a simmer and cook for 5-8 minutes or until thickened.
Serve with Venison Loaf.