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Baked Stuffed French Loaf |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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Posted: 11 August 2006 at 08:18 |
Baked Stuffed French Loaf
Enhance the flavors in this dish with a Caesar salad. • 1 lb ground venison (deer, elk, antelope, moose or caribou) • Salt and pepper to taste • 1 tsp. garlic powder • 1/2 cup onion, diced • 2 cloves garlic (1 minced, 1 not) • 1 loaf French bread • 5 Tbsp. butter, melted • 2 Tbsp. flour • 1 1/2 cups milk • 1 tsp. Worcestershire sauce • 1 egg • 2 cups Cheddar cheese, shredded • 1 cup olives, chopped Preheat oven to 375 degrees. In skillet, sauté venison, salt, pepper, garlic powder, onion and 1 clove minced garlic. Drain on paper towel. Break open French bread along seam or slice off top. Remove soft center and crumble. In skillet, melt 3 Tbsp. butter and sift in flour. Stir in milk slowly, cooking until smooth and stiff. Remove from heat. Add Worcestershire sauce, egg, cheese, olives, meat mixture and crumbled bread crumbs. Mix well. Fill loaf and press edges together. Rub outside of loaf with garlic clove and brush with remaining 2 Tbsp. butter. Bake 30 minutes. Edited by TasunkaWitko |
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TasunkaWitko - Chinook, Montana
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