Venison Loaf with Braised Local Kale & Herb-Roasted Potatoes

Here's the old A + 2B.  Meat and two sides.  This isn't something we do a lot, but it reminds me of the meals my Mom prepared when I was growing up.  Of course, there is quite a bit of ketchup in my mother's meat loaf, but that's just not my style.  This venison loaf has white rice, lots of mushrooms, and a whole bunch of garlic--probably way too much for my Mom's taste.  

The next day we both ate meat loaf sandwiches for lunch.  Believe me--much better than it sounds.  

Venison Loaf

1 lb. of ground venison

2 small eggs

1/2 cup bread crumbs

1 onion, finely diced

4-6 garlic cloves, finely chopped

1 tablespoon dried basil

1/2 lb. mushrooms, chopped

1 cup cooked white rice (from 3/4 cup, uncooked)

1/4 cup soy sauce

2 tablespoons red wine vinegar

2 tablespoons olive oil

Mix all ingredients together (cook rice before hand) and form into a loaf.  Bake at 350 degrees for about 20-30 minutes.  

Braised Kale

1 bunch kale, cut or torn into pieces

1 large shallot, sliced

olive oil

1/2 cup of stock (chicken, veggie, etc.)

Heat the oil in a large frying pan and then add the shallots and saute over medium heat for about 2 minutes.  Add the kale and saute for another minute.  Pour in the stock, cover, and simmer at low heat for 5-10 minutes.

Herb-Roasted Potatoes

2-3 lbs. small potatoes (yukon gold or red)

2 tablespoons olive oil

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon garlic powder

1 teaspoon paprika

salt

fresh ground black pepper

Toss the potatoes with the olive oil and herbs and spices and then bake at 375 degrees for 45 minutes to an hour.