Venison Loaf

• 3 teaspoons butter
• 1 large onion, finely chopped
• 1 teaspoon minced fresh ginger
• 1 teaspoon fennel seed
• 1 teaspoon dried marjoram
• 2 carrots
• water
• 2 eggs
• 1 12 lbs ground venison
• 12 lb ground pork
• 1 cup Progresso Italian-style fine bread crumbs
• 13 cup milk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 package thick sliced bacon

1. In a large skillet melt butter over medium heat.
2. Add onion and cook to golden.
3. Add ginger, fennel and marjoram.
4. Cook for 1 minute more.
5. Scrape into a bowl and set aside.
6. Cut carrots into 3 inch lengths, rinse pan, add some water and simmer carrots, covered for 5 minutes.
7. Drain and set aside.
8. To onion mixture add eggs, venison, pork, crumbs, milk, salt and pepper-mix well.
9. Take the bacon, slice by slice and line a 5x9 inch loaf pan.
10. Take a couple of slices and line the ends.
11. Take half the meat mixture and pat in evenly over bacon.
12. Layer carrots, then remaining meat mixture.
13. Fold the ends of bacon over top.
14. Place loaf pan in a larger pan with 1 inch of boiling water.
15. Place in a pre-heated, 350F oven.
16. Bake for 1 hour.
17. Remove pan from water and let stand for 20 minutes.
18. Tilt pan and drain juices.
19. Place a plate over top and invert loaf.
20. Serve hot or cold.
21. Keeps in fridge up to 5 days.

butter, onion, fresh ginger, fennel seed, marjoram, carrots, water, eggs, ground venison, ground pork, progresso italianstyle, milk, salt, black pepper, bacon

Taken from www.food.com/recipe/venison-loaf-16131 (may not work)