Venison Meat Loaf

Name: Venison Meat Loaf
Ingredients: 150 ml (¼ pint) milk; salt and freshly ground black pepper; 1 large red onion or mild Spanish onion, finely chopped; 1 large red onion or mild Spanish onion, finely chopped; 60 g (2 oz) fresh white breadcrumbs; 2 eggs; 2 tablespoons chopped parsley; salt and freshly ground black pepper; 150 ml (¼ pint) whipping cream; 70 g (2½ oz) shelled unsalted pistachio nuts; 450 g (1 lb) good quality sausages; 450 g (1 lb) minced venison

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

This is a versatile loaf that can be served hot or cold and also freezes well.

Ingredients

450 g (1 lb) good quality sausages
450 g (1

Main course

Method

Cut open the sausage skins, scrape the meat into a large bowl and mix with the venison, breadcrumbs, eggs, cream, nuts and parsley. Make a small patty with the mixture and fry to test for seasoning. Season accordingly, then form into a loaf and place on a greased roasting tin. Bake in an oven preheated to 180°C/350°F/ga