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Fresh from the field meets fresh to your table. Thyme, sage, and parsley venison meatloaf is baked over pecan and served with the perfect creamy, buttery, parsnip and potato puree sidekick.
2 Pound ground venison
1 Pound ground pork
1 Cup bread crumbs
1 Cup milk
2 Tablespoon onion, chopped
1/2 Teaspoon ground sage
1 Tablespoon kosher salt, or to taste
1 Tablespoon black pepper
1 1/2 Teaspoon fresh thyme, chopped
1 1/2 Teaspoon Fresh parsley, chopped
1 1/2 Tablespoon Fresh chives, chopped
1 1/2 Pound Parsnips, peeled and cubed
1 1/2 Pound russet potatoes, peeled and cubed
1 Tablespoon kosher salt, or to taste
3/4 Cup heavy cream
1/4 Cup unsalted butter
1/4 Teaspoon black pepper
: 325 ˚F
2 Pound ground venison
1 Pound ground pork
1 Cup bread crumbs
1 Cup milk
2 Tablespoon onion, chopped
1/2 Teaspoon ground sage
1 Tablespoon kosher salt, or to taste
1 Tablespoon black pepper
1 1/2 Teaspoon fresh thyme, chopped
1 1/2 Teaspoon Fresh parsley, chopped
1 1/2 Tablespoon Fresh chives, chopped
: 325 ˚F
: 160 ˚F
1 1/2 Pound Parsnips, peeled and cubed
1 1/2 Pound russet potatoes, peeled and cubed
1 Tablespoon kosher salt, or to taste
3/4 Cup heavy cream
1/4 Cup unsalted butter
1/4 Teaspoon black pepper