Wheat Free Venison Loaf and Red Pepper Sauce

This recipe is Gluten free, Wheat free and Dairy free.


serves 5
2 tablespoons of olive oil
1 onion, peeled and finely chopped
455 g (16 oz) 2 cups of raw minced venison
455 g (16 oz) 2 cups of raw Gluten free sausage meat
1 tablespoon of chopped fresh tarragon leaves
1 teaspoon of chopped fresh parsley
2 plump cloves of garlic, peeled and crushed
Salt, pepper and grated nutmeg
1 teaspoon of allspice
1 large free-range egg, beaten
1 tablespoon of Gluten free Worcestershire sauce
A little Gluten free chilli sauce/oil

for the sauce

1 onion, peeled and chopped
1 tablespoon of olive oil
2 large red peppers, cored, seeded and chopped
2 cloves of garlic, peeled and crushed
2 chillies, seeded and chopped
1 teaspoon of thyme leaves
500 ml (17 fl oz) 2 cups of carrot juice
Salt and freshly ground black pepper
A non-stick metal terrine/loaf tin


1. Preheat the oven to 200°C (400°F) Gas mark 6

2. Heat the oil in a pan, add the onions and cook until soft but not brown, about 10 minutes.

3. Put the onions into a large bowl and mix in all the remaining ingredients.

4. Fill the tin with the venison mixture. Pat down firmly, cover with foil brushed with oil and bake in a shallow tray of water for 1 hour or until the juices run clear when a skewer is inserted.

5. Leave the loaf for 15 minutes before turning it out onto a serving plate, either to eat hot with the sauce or cover and chill until needed.

6. To make the sauce, cook the onion in the oil with the peppers, garlic, chillies and thyme for 5 minutes over a medium heat.

7. Add the carrot juice and season. Cook for 25 minutes over a moderate heat and stir to prevent sticking.

8. Allow to cool and then liquidize. Adjust the seasoning and reheat to serve with the venison loaf.

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