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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2007
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 431 mg
- Protein 28 g
- Calories 427.0
- Total fat 31 g
- Cholesterol 151 mg
- Saturated fat 14 g
- Total carbohydrate 6 g
- Iron 28.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 6.0