Recipe Venison meat loaf

Venison meat loaf:

2lbs ground venison
1 lb bacon uncooked finely chopped
1 stove top stuffing box (or generic equivalent)
2 tbsp black pepper
1 garlic chopped
1 large white onion chopped
4 brown eggs
3 tbsp ground corriander
2 tsp garlic salt
2 tbsp cajun seasoning
2 tsp sage
2 tsp rosemary

Combine in bowl and mix well. Roll out on baking dish with carrots, celery, onion, and a little water. Cover with foil and bake at 365 until done (Check w/ thermometer). About 10 minutes before done, uncover and glaze w/ brown sugar melted down with a little evoo.

After you pull the meat loaf off the cooked down stuff, add in a few cups of water. Stir well capturing the rendered down stuff off the bottom of the pan. Strain off juice and return stock to heat. Add in corn starch to thicken and simmer (add in a little hit of cooking sherry and some browning seasoning and you are really on to something).