Rajub meatloaf of venison

Ingredients for Rajub meatloaf of venison

Instructions for Rajub meatloaf of venison

To prepare the Rajub meatloaf of venison recipe, please follow these instructions:

Meat and bacon chopped and stirred with the eggs, then stir the milk and flour in the dough has a proper consistency, season with salt and pepper.

Forcemeat is moulded to the 2 elongated bread that rolled in bread crumbs before they put in baking pan. The smoked lard cut into thin slices and spread over father's loaves.

Put in the oven at 200 degrees c. alm. oven for 1 hour.

Sauce: melt the butter in a saucepan and stir in the flour, cream, milk and broth are added gradually while stirring the sauce and season with salt and pepper, and red currant juice stained with colour.

The sauce is poured over frasbrødene when about half of the time is gone.

Serve with boiled potatoes and a white blob of red currant jelly.

Tips:
The rind from the blubber and any trimmings and bones can be put into the saucepan along with the sausage meat loaves and then simply sifted from the sauce before serving.