Ingredients
Meatloaf
1 kg Black Angus ground venison
2 eggs
300 gr. chopped double smoked bacon
1 med. fine dice onion
4 fine diced cloves garlic
2 diced venison sausage
1/2 cup chopped parsley
salt and pepper to taste
Compote
300 gr of sundried cherries (expensive little things)
300 gr of dried cranberries
3 cups of pure orange juice (concentrate will do)
1 cinnamon stick
2 cloves
a mitt full of fresh thyme sprigs
Soak the above mixture in the fridge over night or for 4hrs
1/2 cup fine diced shallots
1 fine diced glove garlic
Preparation
For meatloaf: Mix all of the ingredients in a cold bowl very thoroughly. Preheat oven to 375 F. Divide mixture into loaf pans. Cook for 45 min. or to be more specific …until done. Let it rest for at least 15 minutes before serving or slicing.
Compote Sweat out shallots and garlic (saute until soft without colour…low heat) Add cherry/cranberry mix with all the juice bring to boil and bring it back down to simmer until the liquid is 50% reduced Take out thyme sprigs, cloves (if you can find them!) and cinnamon stick Add more fresh thyme (just leaves) just before serving with meatloaf.
