Venison Meatloaf with Cranberries Baked Beetroot and Potatoes

  • Venison Meatloaf with Cranberries Baked Beetroot and Potatoes
  • Venison Meatloaf with Cranberries Baked Beetroot and Potatoes
  • Venison Meatloaf with Cranberries Baked Beetroot and Potatoes
  • Venison Meatloaf with Cranberries Baked Beetroot and Potatoes
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Rated 5 out of 5 based on 1 votes

Ingredients

  • 400 g minced venison meat
  • 1 kg potatoes and beetroot
  • 200 g cranberries
  • 100 g each: carrot, union, leek
  • 2 x eggs
  • 1 x to tase: salt, pepper, rosemary, oregano
  • 200 ml stock
  • 3 cups olive oil
  • 1/2 cup couscous
  • 1/2 cup vineger

Method

serves 4
cook the unpeeled beetroots in water with vinegar for some 20 minutes. wash in cold water and leaf to cool.

cook the potatoes some 10 minutes poor off the water and leave to cool

chop union, leek and carrot in tiny small dices and fry them in olive oil.
add the rosmarin, pepper and salt to taste. add the couscous and finally the stock.
take off the fire and leave to cool.

mix the eggs and the fried dice-mix through the minced venison meat.

butter the loaf form and fill it with the meat-mix. put in the oven at 200 degr C.

in the meantime:
cut the cooked unpeeled potatoes in equal parts an mix them in a bowl with olive oil and oregano. put them on one side of a baking tray and add salt to taste

peel the beetroot and cut in equal parts and mix them in a bowl with olive oil and put them on the other side of the baking tray and spray vinegar to taste.

put the baking tray in the oven and set the temperature on 175 for about 30 minutes.

The meatloaf and the baked beetroots and potatoes goes well with cranberries

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  • Looks delicious,for sure I will make it.Thank you for recipe.

    Reply

    by ANNA LINHART on 27/10/2012, 12:29
    ANNA LINHART