You are here:
Select recipe
Recipe by Chef Graham Brown
Ingredients for the venison meatloaf
500g venison mince
½ cup good strong cold venison stock or cold meat stock
1 finely diced onion sweated in oil
2 cloves crushed garlic
1 tsp smoked paprika powder
¼ tsp chilli powder
¼ cup instant mashed potato flakes
1 tsp Worcestershire sauce
1 handful chopped parsley
1 tsp chopped thyme
½ tsp ground white pepper
Salt to taste
Method
- In a food processor, process one half of the mince into a smooth sausage meat with cold venison or meat stock.
- Add all the remaining ingredients and bind the remaining mince into place in a greased meatloaf or terrine mould.
- Bake in the oven at 160°C for 45 minutes
- Remove the meatloaf from the oven and leave to rest.
Ingredients for the red onion marmalade
500 g red onions sliced lyonaisse style
3 Tbsp vegetable oil
100 g raw brown sugar
1 Tbsp raspberry vinegar
Method
- Cook onions slowly in the oil and a bit of sugar until caramelised.
- Add the sugar and the vinegar and reduce to a jam–like consistency.
- Cool and store in fridge.
This recipe makes a large batch which can be refrigerated for up to a week. Use with your favourite dish, examples include with steak, served on crackers & cheese or with an antipasto.
Ingredients for the truffle scented mash
6 large Agria or mashing potatoes
1 tsp white truffle oil
2 tsp of oil
1/4 cup of warm trim milk
Pinch of grated nutmeg
Pinch of salt and white pepper
Method
- Steam and finely mash potatoes.
- Add remaining ingredients and lightly mix to retain fluffy consistency.
As an alternative, try garlic mash. Follow instructions above and replace truffle oil with 2 cloves of roasted garlic. Roast garlic in the oven until soft and squeeze into the potato mash & mix.
To serve
Slice the meatloaf in approximately 1cm slices. Serve with a good dollop of onion marmalade, garlic mash and half a plate of fresh seasonal vegetables.
|
Nutritional analysis for 1 serve of meatloaf without accompaniments |
|
|
Energy |
263 KJ |
|
|
62 calories |
|
Protein |
30g |
|
Fat |
2g |
|
Carbohydrates |
5g |
|
Sodium |
433mg |
|
Iron |
6mg |
Disclaimer: This recipe and photograph remains the property of Deer Industry New Zealand.