Venison meatloaf

Recipe by Graham Brown


Mince the trim or mince through the fine plate and halve this, processing one half into a smooth sausage meat. Add the venison stock to the sausage meat, 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 160 ̊C. Cook for 40 minutes, or until the internal temperature is 60 ̊C. Remove and rest. Keep the juices and make a pan gravy.

Steam the potatoes and mash gently. Stir in butter and warm milk, adding nutmeg, salt and white pepper to taste.

To serve, slice the meatloaf about ½ inch thick.  Place it on a spoonful of jam and top with a spoon of mash. Pour the gravy around it and serve with seasonal vegetables (such as crispy parsnip) and a sprinkle of chopped parsley.

Serves 5

Preparation: 20 minutes

Time to cook: 1 hour

Venison meatloaf



500 gm venison mince or trim from the leg
½ cup of good cold venison stock
1 cup finely diced onion sweated in butter
2 cloves garlic, crushed
1 tsp smoked paprika powder
¼ tsp chilli powder
¼ cup of instant mashed potato flakes
1 handful chopped parsley
1 tsp chopped thyme
½ tsp ground white pepper
salt to taste


1 kg good mashing potato
warm milk
white pepper

To serve

seasonal vegetables such as crispy parsnip
chopped parsley

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