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.
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.
Serve with roasted seasonal vegetables and enjoy.