Game & Fish Dish
VENISON MEATLOAF WITH
SMOKED TOMATO CHUTNEY
This recipe is not complicated to make. Grilling the tomatoes before turning them into chutney adds a gentle smokiness and intensifies the tomato flavor. It is the perfect accompaniment to this well-seasoned meat loaf.
Ingredients
Smoked-Tomato Chutney
•
1 pound Roma tomatoes, cored and cut in half
1 pound Roma tomatoes, cored and cut in half •2 tablespoons olive oil
2 tablespoons olive oil•1⁄2 cup minced yellow onion
1⁄2 cup minced yellow onion•1 teaspoon minced garlic
1 teaspoon minced garlic•1⁄4 cup granulated sugar
1⁄4 cup granulated sugar•1⁄4 cup balsamic vinegar
1⁄4 cup balsamic vinegar•1⁄4 cup chopped fresh basil
1⁄4 cup chopped fresh basil•Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepperMeat Loaf
•2 tablespoons olive oil
2 tablespoons olive oil•1 cup minced yellow onions
1 cup minced yellow onions•1⁄3 cup minced red bell pepper
1⁄3 cup minced red bell pepper•1 tablespoon minced garlic
1 tablespoon minced garlic•2 lbs. ground venison
2 lbs. ground venison•2 tablespoons balsamic vinegar
2 tablespoons balsamic vinegar•2 tablespoons Worcestershire sauce
2 tablespoons Worcestershire sauce•1⁄2 teaspoon red chile flakes
1⁄2 teaspoon red chile flakes•3⁄4 cup fresh or dried bread crumbs
3⁄4 cup fresh or dried bread crumbs•1⁄4 cup whole milk
1⁄4 cup whole milk •2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh oregano•1 cup finely grated Parmigiano-Reggiano cheese
1 cup finely grated Parmigiano-Reggiano cheese (4 ounces)
•1⁄2 cup tomato paste
1⁄2 cup tomato paste•2 large eggs
2 large eggs•11⁄2 teaspoons kosher salt
11⁄2 teaspoons kosher salt•1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon freshly ground black pepperEquipment: Plate Setter, hickory chips, 9-inch loaf pan, instant read thermometer
Preheat the EGG to 350ºF without the Plate Setter.
• Soak 1 cup of hickory chips in a pan of water for 1 hour. Scatter the hickory chips over the preheated charcoal and, using barbecue mitts, place the Plate Setter, legs up, in the EGG, then the cooking grid.
• To make the chutney, smoke the tomatoes for 10 minutes on the cooking grid, with the lid of the EGG closed. Transfer the tomatoes to a rimmed sheet pan and let cool. Remove and discard the tomato skins, chop the tomatoes, and reserve. Add the olive oil to a medium saucepan on the stovetop. Sauté the onion and garlic for 2 minutes, cover, then cook for 5 minutes. Add the reserved tomatoes, sugar, and vinegar and simmer uncovered for 15 minutes. Transfer the tomato mixture to the bowl of a food processor fitted with the steel blade. Puree the sauce, add the basil, and season with salt and pepper. Set aside.
• To make the meat loaf, heat the olive oil in a medium saucepan on the stovetop. Sauté the onions, bell pepper, and garlic for 3 to 5 minutes, until softened. Transfer to a large bowl. Crumble the meat into the bowl, add the vinegar, Worcestershire sauce, red chili flakes, bread crumbs, milk, oregano, cheese, tomato paste, eggs, salt, and pepper. Using a wooden spoon, mix all the ingredients until completely blended.
• Scrape the meat mixture into the loaf pan and cover the pan tightly with aluminum foil. Place on the cooking grid and close the lid of the EGG. Cook for 1 hour and 15 minutes, or until the thermometer reaches 140ºF.
• Remove the foil and baste the meat loaf with one-half of the tomato chutney. Close the lid of the EGG and cook for 15 minutes more, or until the internal temperature is 160ºF. Remove the meat loaf from the EGG and let it rest for 10 minutes.
• Slice the meat loaf and serve with the remaining chutney. Serves 6.
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