VT Chedder and Stout Venison Mini Meatloafs

VT Chedder and Stout Venison Mini Meatloafs


Step 1

Marry a hunter.






Step 2

Reduce a pint of your favorite Vermont stout by 2/3.









Step 3

Small dice 1/2 an onion.









Step 4

Small dice 1/2 cup cabbage.








Step 5

Add onion, cabbage, 1 clove grated garlic, 1/2 t grainy dijon, 1/2 t oregano, 1 egg, 1/4 cup Vermont cheddar (diced into small cubes), 1/4 cup reduced stout, 1t kosher salt and several turns of fresh pepper to one pound of ground venison.








Step 6

Smash up 4 stone ground wheat crackers and add to the venison mixture.









Step 7

Mix well.









Step 8

Always cook off a small taster patty and adjust seasoning accordingly.









Step 9

Kiss the hunter.









Step 10

Preheat small cast iron pans in a 375*F oven. Add 1 teaspoon of bacon fat to each pan.  Divide meat among pans.








Step 11

Spoon rest of stout reduction over each pan. Bake about 25 minutes or until desired temperature.









Step 12

Serve with roasted seasonal vegetables and enjoy.

1 Comment

  1. Love Step #9.
    Hope you’re doing well.
    Chef Lyndon

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