Duncan Venison Meatloaf with Red Onion Marmalade & Mash

Ingredient Quantity
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

Method


Meatloaf

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.

Truffle mash

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.

To serve

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.

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