|Duncan Premium Venison Mince||500 grams|
|Large onion, finely diced and partially lightly cooked||1|
|Garlic cloves, crushed||2|
|Smoked paprika powder||1 teaspoon|
|Chilli powder||1/4 teaspoon|
|Instant mashed potato flakes||1/4 cup|
|Good stock, beef or venison||1/2 cup|
|Parsley, chopped||1 handful|
|Thyme, chopped or dried||1 teaspoon|
|Mushrooms, finely diced & cooked||1 cup|
Take half the venison mince, and give it a good 'whizz' in a food processor so that it is very finely processed, like sausage meat.
Add the balance of the mince, plus all the remaining ingredients, and mix well (use your hands - just make sure they are clean).
Place in a greased meatloaf or terrine dish, and bake in the oven at 160ºC for approx 25 - 30 mins. Probe with a meat probe, and remove when internal temp is 60°C. Cover and rest. Drain off the juices and make a pan gravy with them.
Red onion marmalade
- 500 gms red onions, sliced
- 100 gms butter
- 100 gms raw brown sugar
- Raspberry vinegar
Cook onions slowly in butter until caramelised.
Add the sugar, and enough of the vinegar to just balance the sweetness, and then reduce to a jammy consistency.
Cool and store.
Boil 4 - 5 large Agria potaotes until soft. Drain, add 1 tbsp butter, 2 tbsp cream, a dash of nutmeg, salt and pepper, and mash or stick blend until smooth.
Spread the mash onto a serving plate.
Cut the meatloaf into slices approx 8mm thick, and layer onto the mash.
Top each slice with a spoonful of onion jam, and serve gravy on the side.
Garnish with micro greens and lightly steamed sliced parsnips if desired.