Venison Mushroom Meatloaf

• 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

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.

olive oil, brown mushrooms, red bell pepper, grated carrot, yellow onion, garlic, basil, egg, chili sauce, breadcrumbs, salt, pepper, ground venison, flour, beef stock, red wine vinegar

Taken from www.food.com/recipe/venison-mushroom-meatloaf-53660 (may not work)