Venison meatloaf

[User00056]

Proper winter fodder! Venison meatloaf, buttery mash, peas, and a thyme and shallot sauce

500g ground venison
500g ground pork
1 small onion
20g sage & onion stuffing
2 cloves garlic
Salt to taste
Tsp thyme
Tsp pepper
1 beaten egg

Mix all ingredients together, and add to a 2lb loaf tin. Bake at 180 for 50 minutes. Cover and rest.

For the sauce, sautee a finely chopped shallot in butter, then add a tbsp of plain flour and cook while stirring for about a minute. Slowly add a cup or so of good stock until you're happy with the consistency. Stir in fresh thyme, and serve over the meatloaf. Pleased with this recipe

 

[JockStalk]

Nice job

 

[TringSaint]

Proper winter fodder! Venison meatloaf, buttery mash, peas, and a thyme and shallot sauce

500g ground venison
500g ground pork
1 small onion
20g sage & onion stuffing
2 cloves garlic
Salt to taste
Tsp thyme
Tsp pepper
1 beaten egg

Mix all ingredients together, and add to a 2lb loaf tin. Bake at 180 for 50 minutes. Cover and rest.

For the sauce, sautee a finely chopped shallot in butter, then add a tbsp of plain flour and cook while stirring for about a minute. Slowly add a cup or so of good stock until you're happy with the consistency. Stir in fresh thyme, and serve over the meatloaf. Pleased with this recipe


View attachment 447095

Try adding some lardons to the mix next time - fry off so a bit crispy so they add some more texture to the loaf.
Looks great tho

 

[User00056]

I like that idea. Thanks

 

[weblyish]

Proper winter fodder! Venison meatloaf, buttery mash, peas, and a thyme and shallot sauce

500g ground venison
500g ground pork
1 small onion
20g sage & onion stuffing
2 cloves garlic
Salt to taste
Tsp thyme
Tsp pepper
1 beaten egg

Mix all ingredients together, and add to a 2lb loaf tin. Bake at 180 for 50 minutes. Cover and rest.

For the sauce, sautee a finely chopped shallot in butter, then add a tbsp of plain flour and cook while stirring for about a minute. Slowly add a cup or so of good stock until you're happy with the consistency. Stir in fresh thyme, and serve over the meatloaf. Pleased with this recipe


View attachment 447095

Ive liked a few of your recipes recently (the burgers especially were excellent and punched above their weight considering they were so simple to make) but this left me flat - no offence but I'll trade you my wife's signature meatloaf recipe which has been made with any mince you have to hand from beef to pheasant and often turkey for the teenage bodybuilder who stinks up the house at the moment.
The carrot and stock makes for a juicy moistness without the fat when you use a lean meat like venison or turkey



.

 

[User00056]

Ive liked a few of your recipes recently (the burgers especially were excellent and punched above their weight considering they were so simple to make) but this left me flat - no offence tommbut I'll trade you my wife's signature meatloaf recipe which has been made with any mince you have to hand

I've never made meatloaf before, and this was recommended to of by an American friend. I liked it very much, but then again I have nothing to compare it to. I'll try that recipe of your wife's, many thanks!

 

[Klenchblaize]

Its very possibly one of the best and least challenging ways to serve venison that folk will enjoy unless its fillet or the more succulent end of steak.

K