Bakes, Entree, Meat, Recipes

Mushroom and Potato Venison Meatloaf

 

Meatloaf is a great easy way when it comes to casual entertaining. The mix can be prepared in advance, and baked before serving. There’s no need to worry about the doneness of each portion of meat, and leftovers are always welcome the next day, by themselves or in a tasty sandwich.
This time, I’ve decided to use ground venison as the meat for the meatloaf, as it has a tasty, earthy flavor to it, that pairs well with bold flavors.
As the meat is quite lean, it’s always a good idea to mix it with other ingredients, that will make the texture more interesting and moister. For this, I chose some sautéed mushrooms, that enhanced its earthy flavor.
Another addition, were partially cooked white and sweet potatoes straws, that added both flavor and color to the meatloaves, and prevented them from becoming too dense.
For an even more interesting texture, I seasoned the mushrooms with “everything” mix, along with dried shallots and mustard seeds. All this was then flavored with Tamari sauce, whole grain mustard and ketchup, which rounded the flavors beautifully.
I baked the mixture in individual pans, which gave the meatloaves a nice tasty crust. These highly flavorful and aromatic meatloaves were perfect for a light lunch. Try them and enjoy.

Notes:
* The mushroom mix I’ve used here consisted of shitake, brown beech and oysters. Any other mushrooms can be used instead.
* “Everything” seasoning mix consists of equal amounts of dried garlic and onion flakes, black and white sesame seeds, poppy seeds and salt. It is also available in most stores, or online.

Makes: 4 small loaf pans, 4-8 portions
Prep time: 25 minutes
Baking time: 40 minutes

Ingredients:
2 medium sweet potatoes
2 large white potatoes
4 oz (113grams) mushroom mix (see notes)
1 Tbs oil
1 Tbs butter
1 Tbs “everything” mix (see notes)
1 Tbs dried shallots
1 tsp mustard seeds
¼ tsp freshly ground four peppers mix
1 lbs (450 grams) ground venison meat
½ tsp Old Bay seasoning
2 tsp ketchup
2 tsp Tamari (or soy) sauce
2 tsp whole grain mustard
½ tsp salt
½ tsp baking soda
For the topping:
1 Tbs Tamari (or soy sauce)
1 Tbs ketchup
1 Tbs whole grain mustard
1 Tbs brown sugar

1. Preheat the oven to 325F (165C). Prepare 4 small loaf pans.
2. Peel both sweet and white potatoes, and grate them into straws in a food processor. Place in a pot and cover with water. Bring to a boil, lower the heat to medium, and cook for 5-6 minutes, until the potatoes soften, but still keep their shape. Drain and measure 2 packed cups for the meatloaf. (Cook the rest to a puree, with butter and half and half, to serve with the meatloaf. )
3. Roughly chop the mushrooms. Heat the oil and butter in a medium pan, over medium-high heat. Add the mushrooms, mix and sauté for 2-3 minutes. Add the “everything” mix, dried shallots, mustard seeds and pepper, and sauté for a couple more minutes. Let cool to room temperature.
4. In a large bowl, mix the ground venison, sautéed mushrooms, 2 cups partially cooked potatoes, Old Bay, ketchup, Tamari, mustard, salt and baking soda. Mix gently, and divide between the four pans.
5. In a small bowl, mix Tamari, ketchup, mustard and brown sugar, and brush the tops with the mixture. Place on a large pan, and bake for about 40 minutes, until the meatloaves are cooked through.
6. Serve with the potato puree, and a green salad.

 

Chicken, duck, Entree, Recipes

Orange Marmalade Chicken Thighs

 

Upon reading Dorothy’s post in her wonderful blog “The New Vintage Kitchen”,  about her friend’s Hilda’s chicken marmalade recipe, I knew I wanted to give it a try. Such simple, yet complex at the same time, recipes, always intrigue me. The fact that the main flavoring ingredient was orange marmalade, a favorite of mine, was definitely part of the attraction. Continue reading “Orange Marmalade Chicken Thighs”

appetizer, Entree, Fish, Recipes, Salad, Vegetables

Pan-Grilled Mahi Mahi with Marinated Pepper Salad

 

Keeping a couple of marinated salads in the fridge, makes it very easy top come up with a tasty and quick dish anytime. Continue reading “Pan-Grilled Mahi Mahi with Marinated Pepper Salad”

appetizer, Brunch, Cheese, Entree, Recipes, Vegetables

Puff Pastry Tart with Caramelized Peppers, Cheeses, Mustard and Honey

A package of best quality butter puff pastry in the freezer, can be used in so many ways, and makes preparing delectable various dishes quick and easy.

The following tart is a good example of that. Using the puff pastry as a base, only a short list of ingredients is needed to create this beautiful and tasty tart. Continue reading “Puff Pastry Tart with Caramelized Peppers, Cheeses, Mustard and Honey”

Brunch, Cheese, Recipes, Salad, Sauces, Vegetables

Spring Salad with Maple Mustard Vinaigrette

With the weather starting to warm up, and fresh produce is easier to find, preparing salads is so much more enjoyable. The following salad is one example of that. Continue reading “Spring Salad with Maple Mustard Vinaigrette”

Chicken, Entree, Pasta, Recipes, Sauces

Chicken Thighs with Creamy Lemon, Saffron and Capers Sauce

Pairing chicken and lemon is one of my favorite combinations, and I’m always looking for new ways of using both together. This time, I had a creamy chicken dish in mind – one that would be cooked fairly quickly, and served over pasta.

Continue reading “Chicken Thighs with Creamy Lemon, Saffron and Capers Sauce”

CONDIMENTS, Entree, pork, Recipes

Glazed Ribs

There are many ways of preparing ribs, and most of them require lengthy cooking or grilling time. This time, I was looking for a shorter way to prepare them, and decided to check the pressure cooker method, as it cuts the cooking time substantially. Continue reading “Glazed Ribs”

Chicken, Entree, Recipes, Vegetables

Pan Fried Chicken Breast with Maple and Mustard

When looking for a quick lunch, I usually opt to use chicken breast, as it cooks quickly, and absorbs flavors beautifully. Keeping some vacuum packed chicken breast in the fridge, or freezer, makes it very easy to use them in different ways anytime. Continue reading “Pan Fried Chicken Breast with Maple and Mustard”

Entree, Fish, Recipes, Seafood, Vegetables

Pan Fried Haddock Fillets with Caramelized Mini Peppers

When I found a package of frozen wild caught haddock fillets at the store, I liked the fact that they were individually packed, and decided to buy it, not exactly having any special type of preparation in mind.
Haddock is a member of the cod family, and has a fairly firm texture and mild sweetish flavor. It can prepared in different ways, with the most popular is dipped in batter and deep fried. I wasn’t into that, and so decided to simply pan fry it with olive oil and butter. Continue reading “Pan Fried Haddock Fillets with Caramelized Mini Peppers”

Beef, Entree, fruit, Meat, Recipes, Sauces, Stew

Braised Pot Roast with Pear Cider and Leek Gravy

After successfully using hard apple cider in a few dishes recently, I’ve found myself looking at a sparkling hard pear cider at the store, wondering if it will give a dish similar tasty results. Continue reading “Braised Pot Roast with Pear Cider and Leek Gravy”

Brunch, Recipes, Soups, Vegetables

Baby Hakurei Turnip Soup

When I saw this beautiful bunch of fresh Hakurei turnips at the store, I immediately grabbed it, as they are not always available. These turnips are quite different from the more known ones: they have finer texture, a delicate sweetish peppery-mustardy flavor and milder aroma. Continue reading “Baby Hakurei Turnip Soup”