Venison Mini Meatloaf Muffins

Venison mini meatloaf muffins

Venison mini meatloaf muffins

“Here you go, then”, said Mrs. Paleovirtus, casually dropping a slab of frozen venison mince into our shopping basket. “See what you can do with that!”

“How fortuitous”, I thought to myself, for that very morn I had come across a recipe that would suit that particular ingredient down to the ground.

What I had in mind was Mini Meatloaf “Muffins” with a vegetable purée “frosting”.

This idea was inspired by an article by Katie, aka the “Wellness Mama”, which can be found here.


 

Makes 12 “muffins”

Ingredients

  • 450g minced venison
  • 1 red onion, grated
  • 4 cloves of garlic, very finely minced
  • 2 tsp Herbes de Provence
  • 1 tsp smoked Spanish paprika
  • 1 egg, beaten
  • 1⁄4 cup almond flour
  • approx. 1kg frozen cauliflower

Method

  • Pre-heat the oven to 200 C.
  • Place the minced venison in a large mixing bowl. Add the grated red onion, garlic, Herbes de Provence, smoked Spanish paprika, and almond flour. Mix well. Place in the fridge for an hour or so to let the flavours develop.
  • Remove the bowl from the fridge, and allow to come up to room temperature. Mix in the egg with your hands, squishing and squashing the egg and mince together until they are very thoroughly mixed.
  • Place some parchment liners in a muffin tin, and fill the liners with the meat mixture. Bake in the oven on the middle shelf until the tops of the “muffins” are nicely browned, about 30 minutes or so.
  • In the meantime, cook the cauliflower. Drain well, and then purée with a hand held blender. Set aside.
  • When the “muffins” are ready, remove them from the muffin tin, and serve them with the cauliflower “frosting” piped onto the top. We ate them with steamed asparagus dressed with lemon juice and olive oil.

Notes

On the presentation side – here we used a “standard” sized muffin tin, rather than an “American” or “large” one, which meant that the meat came out shaped more like a slightly flattened, large meatball, rather than muffin-shaped. Our local supermarket sell very reasonably priced large silicon muffin-moulds, which might make for a better meat-muffin.

Another slight niggle regarding the presentation – the cauliflower “frosting” was just a bit too runny to hold its shape once piped onto the top of the muffins, something that’s going to require a bit of further research.

As far as the taste goes, we were more than happy there. Our one thought – the mildly gamey, almost lamb-like flavour of the venison mince might work slightly better with different herbs, spices and seasoning. The definitive Swedish go-to recipe book, “Vår Kokbok”, has quite a few recipes for venison, which might give us some interesting ideas on that front.

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