Stuffed Venison Meatloaf.

I made this dish over the weekend, it was my Sunday lunch. I’d been thinking about Venison Meatloaf for a few days as I thought it would be something nice to include in my book, and as I was putting it together I thought I should keep it back and not share it here online, just file it away with a few of the other bits and and pieces I’ve got set aside. But it came out so deliciously nice that I can’t resist sharing it with you, I’ll just keep the story back…

Polpettone di Cervo Ripieno.

I took a couple of Venison Grillsteaks, mashed and mulched them together, flattened them out and filled them with mozzarella, sun-dried tomatoes and basil leaves. Then rolled it all up and wrapped it in Pancetta. Roast in a medium oven with some peppers, tomatoes, onion and zucchini.

Ingredients
  • 2 Venison Grillsteaks – Available from Waitrose
  • 2 Peppers
  • 2 Zucchini
  • Couple balls of fresh Mozzarella
  • A handful cherry tomatoes
  • Half an onion
  • 12 slices Pancetta
  • A few sun-dried tomatoes
  • Herbs and seasoning
  • Fresh Basil

Team your Venison Meatloaf up with some roast potatoes and at least one bottle of worthy wine.
Buon apetito e salute a tutti.