VENISON MINCE MINI MEATLOAVES

Recipes & Food Styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles

	2 tablespoons olive oil
	1 onion, finely chopped
	1 medium carrot, finely grated
	2 cloves garlic, finely chopped
	tablespoon thyme leaves, finely chopped
	pinch chilli flakes
	¼ teaspoon ground cloves
	400g venison mince (I used Silver Fern Farms)
	1 teaspoon sea salt
	1 egg, beaten
	¼ cup milk
	½ cup panko crumbs
	6 slices streaky bacon

1.	Preheat oven to 200°C.
2.	Heat the olive oil in a frying pan and cook the onion, carrot and garlic until soft.
3.	Add the thyme, chilli flakes and cloves and set aside to cool for a few minutes.
4.	Mix in the venison mince, salt, egg, milk and panko crumbs. The mix will be quite soft.
5.	Use wet hands to shape into 6 loaves, wrap with strip of bacon and put onto a baking-paperlined oven tray.
6.	Bake for 25 minutes.
7.	Serve with your favourite chutney, mashed potatoes and vegetables.