Mini Venison Meatloafs with Cranberry Orange Glaze and Fresh Rosemary
Ingredienser
- 1 pound ground venison
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh cranberries
- Zest and juice of 1 large orange
- 1/4 cup brown sugar
- Extra rosemary sprigs for garnish
fremgangsmåte
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground venison, breadcrumbs, egg, milk, onion, garlic, chopped rosemary, salt, and pepper. Mix with your hands until just combined.
- Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
- Bake for 25 minutes.
- While the meatloafs bake, combine the cranberries, orange zest, orange juice, and brown sugar in a small saucepan. Simmer over medium heat for 8 to 10 minutes until the cranberries burst and the glaze thickens slightly.
- Remove the meatloafs from the oven and brush each one generously with the cranberry orange glaze. Return to the oven for 5 more minutes.
- Let the meatloafs rest for 5 minutes before serving. Garnish with fresh rosemary sprigs.
merknader
Simmer the glaze until it coats the back of a spoon so it sticks to the loaves instead of running off. Venison can dry out easily, so avoid overmixing the meat and check the internal temperature at 160 degrees F. Leftovers reheat well in a 350 degree F oven with a little extra glaze brushed on top to restore moisture.
Course: Main Course
Cuisine: American
Equipment: Mixing bowl, Baking sheet, Small saucepan
Cuisine: American
Equipment: Mixing bowl, Baking sheet, Small saucepan