Pheasant Meatloaf
A homely, warming family meal by Tim Maddams for Game Meat Wales.
Serves
8
Prep Time
20 mins
Cook Time
40 mins
A homely, warming family meal by Tim Maddams for Game Meat Wales.
Serves
8
Prep Time
20 mins
Cook Time
40 mins
Ingredients
| Ingredients | |
| 1kg x | Minced pheasant meat |
| 4 x | Finely chopped garlic cloves |
| Zest of two lemons (not the pith), finely grated | |
| 2 tbsp x | Worcestershire sauce or a few anchovies |
| 2 x | Small leeks, very well washed and very finely chopped (the white and the green) |
| 50g x | Gluten free flour |
| 2 dstspn x | Mixed dried herbs |
| 100g x | Extra virgin olive oil |
| 1 heaped tsp or strong pinch x | Chilli flakes |
| 10g x | Salt |
| 1 tsp x | Grated or ground nutmeg |
with all the other ingredients and mix very well.
you have decided to use to cook the mix in – foil trays, gastro trays, whatever you like. Terrine moulds or loaf tins work really well. Lid, or wrap the trays with foil to keep out the steam – it may be worth topping them with parchment first, to stop the foil sticking to the top of the mince during cooking.
to aid heat transfer and pop into a preheated 180 ̊C oven for 40 minutes.
is cooked properly, carefully lift off the lid or foil and paper and poke a probe into the middle of the loaf – check the core temperature is suitable before removing from the oven to rest / serve / or chill.
Warning: cooking time also depends on starting temperature. If you take the prepared meatloaf directly from the fridge, it will take considerably longer to be cooked.
for 5 minutes to allow it to cool a little and for the flavours to finish settling down, you can serve it up, or chill it for reheating as needed at a later date.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |