venison meatloaf in cumberland sauce
(3 ratings)
Meatloaf probably could get its own bit as part of a comedian’s show in Vegas and no one would think twice about it. Here’s a solid meatloaf with a savory red currant-port sauce
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(3 ratings)
yield
6 / 8
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For venison meatloaf in cumberland sauce
- MARINADE
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1/4 cport wine
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2 Tbspfreshly chopped italian parsley
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1 Tbspfreshly cracked black pepper
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2 tspgarlic powder
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1 tsponion powder
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1 tspsea salt
- MEATLOAF
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1 lbvenison, ground
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1/4 lbfatback, ground
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1 cpanko breadcrumbs
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2 clovefresh garlic, chopped
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2shallots, chopped
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1shiitake mushroom, chopped
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1 Tbspbutter
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2 mdeggs
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1 Tbspolive oil
- RED CURRANT CUMBERLAND SAUCE
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1/2 cport wine
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1/4 cred currant jam
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1 cbeef stock
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zest from one orange
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2 tspdry mustard
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1 tspfreshly ground black pepper
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1/4 tspground ginger
How To Make venison meatloaf in cumberland sauce
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1Marinate your venison by placing it with the marinade ingredients into a vacuum sealer bag and then sealing and refrigerating overnight at least.
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2Lightly saute garlic, shallots, and mushrooms in butter, then whisk them together with eggs and olive oil. Set aside.
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3Mix your meat with the egg mixture Fold the breadcrumbs into the ground meat, then press it into a loaf pan.
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4Bake at 325 degrees for an hour, or until the internal temperature reaches 155 degrees.
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5While the meatloaf bakes, use a zester to zest your orange. Place the remaining sauce ingredients into a kitchen mixer and blend well. Place in a small sauce pan and simmer for 10 minutes.
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