Pain de Viande (Venison Meatloaf)

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Pain de Viande (Venison Meatloaf)

Pain de Viande (Venison Meatloaf) is a traditional Canadian recipe (from Quebec) for a classic meatloaf made from a blend of minced venison, garlic, salted crackers and mushrooms bound with beaten eggs. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Venison Meatloaf (Pain de Viande).

prep time

20 minutes

cook time

225 minutes

Total Time:

245 minutes

Serves:

Rating:

Tags : Game Recipes Venison Recipes Baking Recipes Canada Recipes

Ingredients:

For the Meatloaf:
2kg minced venison (or minced venison and minced beef)
2 eggs beaten with 2 tbsp beef or venison stock
2 beef stock cubes, crumbled
4 garlic cloves, finely minced
7 salted crackers, finely crumbled
225g mushrooms, finely chopped
1 large onion, finely chopped
salt and freshly-ground black pepper, to taste

For the Sauce:
200ml strong beef or game stock (concentrate a normal stock to half its original volume)
4 tbsp tomato purée

Method:

Combine all the meatloaf ingredients in a bowl. Mix thoroughly to combine then use to pack into a terrine dish or loaf pan. Pour over the stock and tomato purée mixture and cover with kitchen foil. Transfer to an oven pre-heated to 200°C and bake for 45 minutes.

After this time, remove the cover, reduce the oven temperature to 150°C and bake for a further 3 hours. Remove from the oven, allow to cool slightly then turn out onto a serving dish, pour over the thickened sauce, slice and serve.