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VENISON MEATLOAF WITH RED ONION MARMALADE
AND TRUFFLE SCENTED MASH
Recipe by Chef Graham Brown
One trend emerging around the world is a reversion to heritage food as home cooks seek cost effective meals, and some measure of comfort in their dining. And there is nothing more comforting than a classic meatloaf. But one made with venison mince combines the twin benefits of delicious taste, and very low fat. Chefs Browns’ secret is to use potato flakes instead of added sausage meat or breadcrumbs.
Serves 4 people
Ingredients for the venison meatloaf
500g venison mince
½ cup good strong cold venison stock
100g finely diced onion sweated in butter
2 cloves crushed garlic
1 tsp smoked paprika powder
¼ tsp chilli powder
¼ cup instant mashed potato flakes
1 tsp Worcestershire sauce
1 handful chopped parsley
1 tsp chopped thyme
½ tsp ground white pepper
Salt to taste
Method
- In a food processor, process one half of the mince into a smooth sausage meat with venison stock.
- Add all the remaining ingredients and bind the remaining mince into place in a greased meatloaf or terrine mould.
- Bake in the oven at 160°C for 45 minutes. (Test with a meat probe until the internal temperature is 60°C.)
- Remove the meatloaf from the oven and leave to rest.
Ingredients for the red onion marmalade
(This recipe makes a large batch which can be refrigerated for up to a week.)
500g red onions sliced lyonaisse style
100g butter
100g raw brown sugar
1 tbsp raspberry vincotto or raspberry vinegar
Method
- Cook onions slowly in the butter until caramelised.
- Add the sugar and the vincotto/vinegar and reduce to a jam–like consistency.
- Cool and store.
Ingredients for the truffle scented mash
6 large Agria or mashing potatoes
1 tsp white truffle oil
Knob of butter
Splash of warm milk
Pinch of grated nutmeg
Pinch of salt
Dash of white pepper
Method
- Steam and finely mash potatoes.
- Add remaining ingredients and lightly mix to retain fluffy consistency.
To serve
Slice the meatloaf in approximately 1cm slices. Serve with a good dollop of onion marmalade, truffle mash and vegetables. |
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