Venison meatloaf
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Venison meatloaf

By Barney Desmazery

Contains pork – recipe is for non-Muslims only
This mince loaf with sausage, bacon and game meat is as good cold as it is hot. Serve it with our fruity Cumberland sauce

  • Prep:25 mins
    Cook:1 hrs 15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 389
  • fat 18g
  • saturates 7g
  • carbs 9g
  • sugars 1g
  • fibre 1g
  • protein 48g
  • salt 2.2g

Ingredients

  • 12 thin rashers streaky bacon
  • 1kg minced venison
  • 1 small onion, finely chopped
  • 2 good-quality pork sausage, meat squeezed from the skins
  • 1 tbsp fresh thyme leaves, plus sprigs to decorate
  • 50g fresh breadcrumb
  • 1 tbsp wholegrain mustard
  • splash of Worcestershire sauce
  • 1 egg

Tip

Make Cumberland sauce to accompany your meatloaf

Zest 1 orange, then cut away the white pith. Tip the zest into a saucepan and cover with water. Bring to the boil, then drain. Tip the zest back into the saucepan with 6 tbsp redcurrant jelly, 1 tsp ground ginger, 1 tsp mustard powder and 2 tbsp Port. Simmer for about 5 mins. When it’s syrupy, remove from the heat and leave to cool. Will keep in the fridge for up to 1 week.

Method

  1. Heat oven to 200C/180C fan/gas 6. Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.

  2. Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced – or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll. Either way, Cumberland sauce is a must (see tip, below).

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