Hunter-Style Venison Meatloaf
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 427 |
| pro | 28 g |
| total fat | 31 g |
| sat. fat | 14 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 151 mg |
| sodium | 431 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 28% |
| vit A | 6% |
| folate | 7% |
-
6 oz (175 g) salt pork, finely diced
2 onions, finely chopped
1/4 cup (50 mL) each dry red wine and gin (or 1/2 cup/125 mL dry red wine)
1 egg
1 cup (250 mL) fresh bread crumbs
1/2 cup (125 mL) whipping cream
2 cloves garlic, minced
3/4 tsp (4 mL) dried thyme
1/2 tsp (2 mL) pepper
Pinch each salt and ground cloves
2 lb (1 kg) ground venison
6 bay leaves
Preparation:
In skillet, fry salt pork over medium-high heat for 1 minute. Add onions; sauté until 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.
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »