Name: Venison meatloaf
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 12 thin rashers streaky bacon -; 1kg minced venison -; 1 small onion , finely chopped -; 2 good-quality pork sausages , meat squeezed from the skins -; 1 tbsp fresh thyme leaves, plus sprigs to decorate -; 50g fresh breadcrumb -; 1 tbsp wholegrain mustard -; splash of Worcestershire sauce -; 1 egg -

Ingredients for - Venison meatloaf

1. 12 thin rashers streaky bacon

2. 1kg minced venison

3. 1 small onion , finely chopped

4. 2 good-quality pork sausages , meat squeezed from the skins

5. 1 tbsp fresh thyme leaves, plus sprigs to decorate

6. 50g fresh breadcrumb

7. 1 tbsp wholegrain mustard

8. splash of Worcestershire sauce

9. 1 egg

How to cook deliciously - Venison meatloaf

1 . Stage

Heat oven to 200C/180C fan/gas 6. Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.

2 . Stage

Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced – or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll. Either way, Cumberland sauce is a must (see tip, below).