Name: Venison meatloaf
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 12 thin rashers streaky bacon; 1kg minced venison; 1 small onion finely chopped; 2 good-quality pork sausages meat squeezed from the skins; 1 tbsp fresh thyme leaves, plus sprigs to decorate; 50g fresh breadcrumb; 1 tbsp wholegrain mustard; splash of Worcestershire sauce; 1 egg

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Venison meatloaf

Venison meatloaf

Barney Desmazery

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Serves 6

Easy

Prep: 25 mins

Cook: 1 hr and 15 mins

A star rating of 5 out of 5.6 ratingsRate

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This mince loaf with sausage, bacon and game meat is as good cold as it is hot. Serve it with our fruity Cumberland sauce

Freezable

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Ingredients

Nutrition

Units:

MetricUS

12 thin rashers streaky bacon
1kg minced venison
1 small onion

finely chopped
2 good-quality pork sausages

meat squeezed from the skins
1 tbsp fresh thyme

leaves, plus sprigs to decorate
50g fresh breadcrumb
1 tbsp wholegrain mustard
splash of Worcestershire sauce
1 egg

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Nutrition: per serving

kcal389
fat18g
saturates7g
carbs9g
sugars1g
fibre1g
protein48g
salt2.2g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.
step 2

Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced – or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll. Either way, Cumberland sauce is a must (see tip, below).

RECIPE TIPS

MAKE CUMBERLAND SAUCE TO ACCOMPANY YOUR MEATLOAF

Zest 1 orange, then cut away the white pith. Tip the zest into a saucepan and cover with water. Bring to the boil, then drain. Tip the zest back into the saucepan with 6 tbsp redcurrant jelly, 1 tsp ground ginger, 1 tsp mustard powder and 2 tbsp Port. Simmer for about 5 mins. When it’s syrupy, remove from the heat and leave to cool. Will keep in the fridge for up to 1 week.

Recipe from Good Food magazine, February 2014

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A star rating of 5 out of 5.6 ratings

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