Venison Meatloaf in Cumberland Sauce

Russ Myers

By
@Beegee1947

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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Comments:

Serves:

6 / 8

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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 medium
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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Wild Game
Regional Style: Southern
Other Tag: Heirloom