Hunter-Style Venison Meatloaf
This recipe makes 8 servings
|Per serving: about||-|
|total fat||31 g|
|sat. fat||14 g|
- Portion size: 8
You can make this meatloaf with ground venison, moose, elk or bison. Red wine gives it a traditional rich and fruity flavour, while the gin adds a touch of juniper berry flavour and rounds out the spicing. Serve with Roasted Sweet Onions.
- 6 oz 6ozsalt pork, finely diced
- 2 2oniononions, finely chopped
- 1/4 cup 1/4cupeach dry red wine and gin, or 1/2 cup dry red wine
- 1 1eggeggs
- 1 cup 1cupfresh bread crumbs
- 1/2 cup 1/2cupwhipping cream
- 2 2cloves garlic, minced
- 3/4 tsp 3/4tspdried thyme
- 1/2 tsp 1/2tsppepper
- 1 pinch 1pincheach salt and ground cloves
- 2 lb 2lbground venison
- 6 6bay leafbay leaves
In skillet, fry salt pork over medium-high heat for 1 minute. Add onions; saut?ntil golden, 7 to 8 minutes.
Stir in wine and gin, scraping up brown bits from pan; boil until reduced to about 3 tbsp (50 mL), about 3 minutes. Let cool.
Meanwhile, in large bowl, beat egg. Mix in fresh bread crumbs, whipping cream, garlic, thyme, pepper, salt and cloves; mix in onion mixture. Mix in venison until combined.
Line 9- x 5-inch (2 L) loaf pan with 3 of the bay leaves. Press meat into pan; top with remaining bay leaves. Bake in 350°F (180°C) oven for 75 to 80 minutes or until digital rapid-read thermometer inserted in centre registers 160°F (71°C). Discard bay leaves when slicing.
Source : Canadian Living Magazine: October 2007