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venison meatloaf in cumberland sauce

(3 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

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

(3 ratings)
yield 6 / 8
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For venison meatloaf in cumberland sauce

  • MARINADE
  • 1/4 c
    port wine
  • 2 Tbsp
    freshly chopped italian parsley
  • 1 Tbsp
    freshly cracked black pepper
  • 2 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    sea salt
  • MEATLOAF
  • 1 lb
    venison, ground
  • 1/4 lb
    fatback, ground
  • 1 c
    panko breadcrumbs
  • 2 clove
    fresh garlic, chopped
  • 2
    shallots, chopped
  • 1
    shiitake mushroom, chopped
  • 1 Tbsp
    butter
  • 2 md
    eggs
  • 1 Tbsp
    olive oil
  • RED CURRANT CUMBERLAND SAUCE
  • 1/2 c
    port wine
  • 1/4 c
    red currant jam
  • 1 c
    beef stock
  • zest from one orange
  • 2 tsp
    dry mustard
  • 1 tsp
    freshly ground black pepper
  • 1/4 tsp
    ground ginger

How To Make venison meatloaf in cumberland sauce

  • 1
    Marinate your venison by placing it with the marinade ingredients into a vacuum sealer bag and then sealing and refrigerating overnight at least.
  • 2
    Lightly saute garlic, shallots, and mushrooms in butter, then whisk them together with eggs and olive oil. Set aside.
  • 3
    Mix your meat with the egg mixture Fold the breadcrumbs into the ground meat, then press it into a loaf pan.
  • 4
    Bake at 325 degrees for an hour, or until the internal temperature reaches 155 degrees.
  • 5
    While 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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