I'm going to let you in on a little secret of mine ---->> I have been using liquid smoke as one of my secret ingredients in wild game (elk, venison, etc) burgers for a while now. It adds a nice little kick to burgers, and I've recently started incorporating it in some of my other recipes also. Recently I threw away an old bottle of a non-natural version of smoke in my fridge because I was given the chance to try Wright's Liquid Smoke, which is the only all-natural liquid smoke brand on the market.
Oh. My. Goodness. It is deliciousness in a bottle.
Finding an all natural Liquid Smoke made me a happy gal! Wright's Liquid Smoke flavoring is truly natural liquid smoke in a bottle. It is made from hickory, applewood or mesquite wood that is burned in chamber. When the smoke rises it is captured in a condenser and it cools. Then the cooled smoke in the form of condensation is collected and filtered. How cool is that? And the extra boost you get when adding this flavor to your favorite recipes ~ let me just say now ... your welcome.
While adapting a venison meatball recipe that my friend in Kansas recently shared with me, I came up with the below Venison Meatloaf smothered in homemade smoky BBQ Sauce. It is to die for!
Venison Meatloaf Ingredients:
Smoky BBQ Sauce:
Mix sauce ingredients well and drizzle over uncooked meatloaf.
Bake in a pre-heated 375 degree oven for about 45 minutes, or until meat is cooked thoroughly. Enjoy!
From the Draw
A website devoted to sharing bowhunting stories. From the draw in the mountains to the draw on paper, the moments live on.