Venison is a highly prized, wonderfully delicious and nutritious meat that comes from deer which are either wild or farm-raised. The meat is typically described as having a full, deep taste that is somewhat woody, with berry flavors like red wine.

Working with game meats, particularly ground, is a great way to introduce them into your cooking repertoire. They are lower in fat and higher in iron, and can be substituted in any recipe calling for ground beef. Chef Matt Gennuso takes an old favorite and adds his own creative touch. Look for ground venison in butcher shops and online.

1½ pounds ground venison
½ pound ground pork shoulder
4 ounces ground bacon, plus 6 slices
2 tablespoons ketchup
1/4 cup minced yellow onion
1 ½ tablespoons Worcestershire Sauce
3 eggs
½ cup dried breadcrumbs
1 teaspoon toasted crushed dried juniper berries
Pinch coarse salt and freshly ground black pepper
1 small clove garlic, minced
6 dried bay leaves
½ cup peeled and thinly julienned celery root, (about ½ small)
1 small Asian pear, peeled, cored, and cut into matchsticks
2 tablespoons balsamic or other favorite vinaigrette
2 tablespoons homemade cranberry relish
½ cup mayonnaise
4 soft rolls, split and grilled or toasted

1. Preheat the oven to 350°. Grease a baking sheet with oil.

2. In a large bowl, gently mix ground meats together until just combined; do not over mix. Add ketchup, onion, Worcestershire, eggs, bread crumbs, juniper berries, salt and pepper, and garlic, and mix until just combined. Transfer the mixture to the baking sheet and form into a loaf, about 4 inches-by- 8inches. Top the meatloaf with slices of bacon and bay leaves. Bake until browned and cooked through (45-50 minutes) and an instant-read thermometer inserted into center of the loaf reads at least 160° F. Remove from oven and cool at least 20 minutes before slicing.

3. In a bowl, toss celery root and pear with the vinaigrette until well coated. In a small bowl, stir the cranberry relish and mayo together until combined. Cut 1-inch thick slices of the meatloaf; spread the mayo on the tops and bottoms of the rolls. Put 2 slices meatloaf on the bottom roll, top with about ½ cup of the celery root and pear slaw and the roll tops.

Serve immediately. 

Makes 4 sandwiches. 

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