Venison meatloaf
All recipe development and food photography on pages 47-51 © Stockfood, The Food Media Agency
GF SF
Serves 6-8 | Prep 20 mins | Cook 1 hr | Calories 261 (per serving)
2 tbsp butter, melted
600g (1lb 3oz) venison saddle, trimmed and diced
1 small onion, peeled, diced
3 quince, peeled, cored, diced
175g (6oz) roasted chestnuts, peeled, chopped
A large handful of flat-leaf parsley, chopped
2 large free-range eggs, beaten
75g (2¾oz) gluten-free fresh breadcrumbs
100ml (3½floz) whole milk
2 tbsp wholegrain mustard
Salt and freshly ground black pepper
1 Preheat the oven to 170°C/Gas Mark 3. Brush a 900g (2lb) loaf tin with 1 tbsp melted butter.
2 Scrunch together the venison, onion, quince, chestnuts, parsley, eggs, breadcrumbs and milk in a large mixing bowl with plenty of salt and pepper.
3 Shape the mixture into the loaf tin. Stir together the mustard and remaining melted butter in a small bowl before brushing over the loaf.
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About Gluten-Free Heaven
Welcome to the latest issue of Gluten-Free Heaven. We know January can be a tough and long month financially and the purse strings may have been tightened a little, so we have your February covered with delicious midweek meals that don't cost the earth and can keep your 2019 on track. We also look at how to perfect your pasty skills, delve into food alchemy, learn how to eliminate free sugars from your diet, and discover that those gluten dishes you may be craving for, might not be as great as you remembered them.
It's February, so of course it's Valentine's Day, which means love, cuddles and of course CHOCOLATE! We have a whole host of ideas to create simple yet decadent recipes to surprise your loved ones, and a special feature on how to make that special day work for the whole family! We hope you enjoy this issue s much as we've enjoyed trying some of the recipes!