Creole Venison Meat Loaf

2 lb. ground venison
1/2 lb. ground pork
1 t. salt
1 t. pepper
1 T. fresh parsley, chopped
1 C. celery, chopped
1 med. onions, chopped
3 T. flour
2 T. hot lard or bacon grease
1 C. cold whole milk
1 C bread crumbs
1 egg, beaten
dash Tabasco sauce
1 t. Worcestershire sauce
1/4 lb. butter

Mix together meat, salt, pepper, parsley, celery and onions.  Make a sauce by stirring flour into grease.  When browned slightly, add milk.  When this boils put the seasoned meat in.  Cook for a minute, then mix in bread crumbs.  Remove from heat and stir in beaten egg; add Tabasco and Worcestershire sauce.  Form into a load and lay in a well-greased pan.  Dot the top with lumps of butter and cook about 1-1/2 hours, basting several times.


***try adding more Worcestershire and Tabasco next time and maybe some other spices.