- 2 pounds ground venison
- 2 pounds bulk pork sausage
- 2 onions, minced
- 1 1/2 cups finely crushed cracker or bread crumbs
- 1/2 cup evaporated milk
- 3 eggs
- 1 cup barbeque sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (8 ounce) can tomato sauce, divided
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a roasting pan.
- Mix venison, sausage, onions, and cracker crumbs in a large bowl until well combined. Add the evaporated milk, eggs, barbeque sauce, salt, pepper, and half of the tomato sauce; mix until evenly combined, and let stand 15 minutes. Place onto roasting pan, and shape into a loaf.
- Bake in preheated oven for 30 minutes. Spread top with remaining tomato sauce, and continue baking for an additional hour, until the internal temperature reaches 180 degrees F (82 degrees C).