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

Rating:
★★★★★ 3 votes
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

Step-By-Step

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

About this Recipe

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