Venison meat marinated in the perfect blend of spices, freshly ground with a Weston Meat Grinder, then pressed into a loaf is topped with a savory red currant-port sauce for this wild game must-try.
- Ingredients -
Marinade
1/4 cup port wine
2 tablespoons freshly chopped Italian parsley
1 tablespoon freshly cracked black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
Meatloaf
1 lb venison, cubed
1/4 lb fatback, cubed
1 cup panko breadcrumbs
2 cloves fresh garlic, chopped
2 shallots, chopped
1 shiitake mushroom, chopped
1 tablespoon butter
2 eggs
1 tablespoon olive oil
Red Currant Cumberland Sauce
1/2 cup port wine
1/4 cup red currant jam
1 cup beef stock
zest from one orange
2 teaspoons dry mustard
1 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
- Tools -
Weston Vacuum Sealer + Bags
Weston Meat Grinder
Weston Manual Kitchen Mixer
loaf pan, lightly greased with olive oil
Marinate your venison by placing it with the marinade ingredients into a
Weston Vacuum Sealer Bag and then
sealing and refrigerating overnight at least.
Lightly sautee garlic, shallots, and mushrooms in butter, then whisk them together with eggs and olive oil. Set aside.
Keeping your meat and fat as cold as possible, grind it through the coarse plate of your
Weston Meat Grinder. Hand mix your meat with the egg mixture then grind it again, this time through a fine plate. Fold the breadcrumbs into the ground meat, then press it into a loaf pan.
Bake at 325 degrees for an hour, or until the internal temperature reaches 155 degrees.
While the meatloaf bakes, use the grating attachment on the
Weston Kitchen Mixer to zest your orange. Place the remaining sauce ingredients into the mixer and blend well. Place in a small sauce pan and simmer for 10 minutes.
Slice and serve meatloaf immediately with warm cumberland sauce drizzled over top.
