Venison Meatloaf with Pumpkin

Bake 350 degrees for 1 – 1.25 hours   8 servings


1 cup dry shitaki mushroomssoaked until soft, then drained; chopped
1 cup milled to powder pumpkin seeds
1/2  cup bone broth
3/4 cup leek :  chopped
1 cup celery : chopped
1 cup pumpkin or squash:  grated
1/2 cup fresh parsley : chopped finely
12 oz ground venison – thawed  (find frozen at natural foods stores)
12 oz ground pork
1/2 tsp sea salt
1 egg :  beaten

Soak pumpkin seeds in bone broth.  Mix vegetables and mushrooms in large bowl, add pumpkin seeds and broth.  Put meat into bowl.  Beat egg and add salt to it.  Pour on top of meat.  Using your hand, mix meat and vegetables well.  Place in large loaf pan.  Push mushroom under meat surface.  Bake for 1 to 1.25 hours


Moistens system.  Energizes brain and Heart.  Sends energy to extremities, relaxes legs.  Nourishes reproductive organs, eyes, Kidneys, Bladder, bones, sinews (joints).  Yin, Qi and Blood tonic.  Enters all 12 meridians (venison).  Addresses chronic conditions in your body.  This is a virtual powerhouse in a pan!