Venison meatloaves

Tamara West

Low in fat, calories and cholesterol, Venison is jam-packed with vitamins and minerals and is one of the best dietary sources of iron.

Ingredients

1 Tbsp	Olive oil
1	Onion, finely chopped
2 cloves	Garlic, crushed
1 Tbsp	Ginger, grated
1 Tbsp	Thyme, chopped
½ tsp	Ground cumin
½ tsp	Smoked paprika
½	Oranges, zested
500 g	Venison, mince (Main)
½ cup	Breadcrumbs, fresh
1 tsp	Flaky sea salt
½ tsp	Freshly ground black pepper
1 handful	Parsley, chopped
1	Egg, beaten
1 packet	Bacon

Directions

1. Heat olive oil in a pan and add onion, garlic, ginger, thyme, cumin and paprika. Cook slowly until soft and fragrant. Add the orange zest and deglaze the pan with a healthy splash of brandy or gin and the juice of the orange. Spoon into a large bowl to cool.
2. Add mince, breadcrumbs, sea salt, pepper and parsley. Mix to combine then bind the mixture together with egg. (Cook a spoonful in a hot pan to taste for seasoning and adjust accordingly.)
3. Line 3 individual (300ml) pate dishes with strips of bacon, fill with the mixture, then neatly fold and tuck the bacon back across the tops of the meatloaves to seal them in. Bake in a 160degC oven for 45 minutes or until the juices run clear when a small knife is inserted.
4. Serve hot with mashed potato and salsa verde or cold with mustard and cornichons.

Makes 3 small meatloaves.