1. Preheat oven to 350 degrees. 2. In a large skillet heat oil over medium heat. 3. Cook mushrooms, peppers, carrots, onions, garlic and basil stirring often. 4. Cook for about 15 minutes-you want the onions soft and the liquid from the mushrooms evaporated. 5. Set skillet aside. 6. In a large bowl mix together the egg, chili sauce, bread crumbs, salt and pepper. 7. Mix in the venison and 1 cup of the mushroom mixture. 8. Pack lightly into a 8x4 inch loaf pan. 9. Bake for 60 to 75 minutes or until meat thermometer registers 170 degrees. 10. Let stand for 5 minutes and drain off any fat. 11. Meanwhile sprinkle flour over remaining mushroom mixture and return to medium heat. 12. Cook, stirring for 2 minutes. 13. Whisk in stock, red wine vinegar and bring to a boil. 14. Reduce heat to a simmer and cook for 5-8 minutes or until thickened. 15. Serve with Venison Loaf. ---------------------------------------------------------------------------
Nutrition
Ingredients
