Venison Meatloaf in Cumberland Sauce with a Weston Meat Grinder (Recipe)

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Permitted use provided by: Weston Products

Venison meat marinated in the perfect blend of spices, freshly ground with a Weston Meat Grinder, then pressed into a loaf is topped with a savory red currant-port sauce for this wild game must-try.

Marinade:

• 1/4 cup port wine
• 2 tablespoons freshly chopped Italian parsley
• 1 tablespoon freshly cracked black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt

Meat Loaf:

• 1 lb venison, cubed
• 1/4 lb fatback, cubed
• 1 cup panko breadcrumbs
• 2 cloves fresh garlic, chopped
• 2 shallots, chopped
• 1 shiitake mushroom, chopped
• 1 tablespoon butter
• 2 eggs
• 1 tablespoon olive oil

Red Currant Cumberland Sauce:

• 1/2 cup port wine
• 1/4 cup red currant jam
• 1 cup beef stock
• zest from one orange
• 2 teaspoons dry mustard
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground ginger

Tools:

• Weston Vacuum Sealer + Bags
• Weston Meat Grinder
• Weston Manual Kitchen Mixer
• loaf pan, lightly greased with olive oil

Directions:

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