Claire
Master Chef
In previous places I've lived, when I received ground venison, it was ground with pork so that it would have some fat. So far (people keep giving me 2-pound packages of unadulterated ground venison,why doesn't someone give me a steak or roast?) I've mostly made chili with it, and it is pretty good. BUT when I tried to make a meatloaf with it, it was too dry. Obviously, one answer is to add some ground, rather fatty, pork to it. But I'm already dealing with 2 lbs of meat. I'm thinking more eggs and bread crumbs to make meat loaves and meat balls. Any other suggestions?