A dish ideal for a picnic or cold meal, Venison Meat Loaf is rich in meats, veg-etables and herbs. Alternatively, the meat loaf may be served hot, with a selection of fresh vegetables.
1 ½ lb. lean venison, minced
1 lb. lean veal, minced
4 oz. salt pork, finely chopped
2 slices streaky bacon, rinds removed and chopped
1 carrot, scraped and finely chopped
1 turnip, peeled and finely chopped
4 oz. button mushrooms, wiped clean and sliced
8 oz. shallots, finely chopped
2 garlic cloves, finely chopped
4 tablespoons chopped fresh parsley 2 eggs, lightly beaten 2 teaspoons salt .V ; m /V-
1 teaspoon black pepper
1 oz. butter, melted
Preheat the oven to moderate 350°F (Gas Mark 4,180°C).
Place all the ingredients in a large mixing bowl. Using your hands, mix and knead until all the ingredients are thoroughly combined. Spoon the mixture into a 2-pound loaf tin and smooth the top with the back of the spoon.
Place the tin in the oven and bake for 1 ½ to 1 hours or until the juices run clear when the meat loaf is pierced with the point of a sharp knife.
Remove the tin from the oven. Run a sharp knife around the edge of the tin and turn the loaf out on to a warmed serving plate.
Serve at once, if you are serving the meat loaf hot.