Recipes
Venison Meatloaf
Recipe by Graham Brown
Mince the trim through the fine plate and halve this, process one half into a smooth sausage meat. To this add the venison stock, mix with all the remaining ingredients and bind the remaining mince.
Place in a greased meatloaf tin or terrine mold and bake in the oven at 160º. Cook for 40 minutes, or until 60º internal temperature. Remove a rest. Keep the juices and make a pan gravy.
Steam the potatoes and mash gently, stir in butter, warm milk, and add nutmeg, salt, white pepper to taste.
To serve.
Slice the meatloaf about ½ inch thick and place on a spoonful of jam and top with a spoon of mash. Pour around the gravy and serve with the crispy parsnip and a sprinkle of chopped parsley. Serve with seasonal vegetables.
Preparation: 20 minutes
Time to cook: 1 hour
Ingredients
Meatloaf
500 gm Venison mince or trim from the leg
1 cup finely diced onion sweated in butter
2 cloves garlic, crushed
1tsp smoked paprika powder
¼ tspn chilli powder
¼ cup of instant mashed potato flakes
½ cup of good cold venison stock
1 handful chopped parsley
1 tspn chopped thyme
½ tspn ground white pepper
salt to taste
1 cup finely diced cooked
Vegetables
1 kg good mashing potato
Butter
warm milk
nutmeg
salt
white pepper
Seasonal vegetables
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