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Venison Meatloaf in Cumberland Sauce

1
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

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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

How to Make Venison Meatloaf in Cumberland Sauce

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.

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About Venison Meatloaf in Cumberland Sauce

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




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