Venison Meatloaf

Ingredients

• 2 old-fashioned rolls
• 2 onions
• 20 g butter
• 500 g pre-cooked chestnuts (vacuum-packed)
• 600 g venison shank
• 2 Eggs
• 200 g veal patty
• 2 tbsp quince jam
• 2 tbsp freshly chopped parsley
• Salt
• black pepper (freshly ground)
• 1 tsp wild spice mix
• 40 g clarified butter

Instructions

1. 1.

   Preheat the oven to 200°C. Soak the rolls in lukewarm water. Peel, dice the onions and sauté them in butter, then let cool slightly. Roughly chop the chestnuts into cubes.

2. 2.

   Wash the venison, pat dry, roughly cube it and place in a large bowl. Add the eggs, onions, veal patty, squeezed-out roll crumbs, quince jam, and parsley. Mix well and fold in the chestnut cubes. Season with salt, pepper, and wild spice mix. Shape the mixture into an elongated loaf (about 15x20 cm) and place it in a roasting pan greased with clarified butter. Roast for 50-60 minutes until crisp. Remove, slice, and serve with optional boiled potatoes, lingonberries, and cream sauce.