Venison meat loaf w. veggie rice

This is a simple and quick dinner for a weekday, or the weekend if you´re busy with other things than cooking… A meatloaf of minced venison meat and rice made of cauliflower, turnip and carrots. Find out the tasty seasoning below!

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Venison meatloaf served with vegetable rice.
The meatloaf was seasoned with estragon, green pepper, dijon mustard and red onion. Dijon mustard and estrogen is such a nice combination that also goes very well together with red onion. Make sure to use a lot of seasoning since the venison meat is almost fat free and therefore requires some extra.

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Ingredients used for the dinner.
Work all the ingredients into a loaf in a oven ramekin. I used the cauliflower leaves to decorate around it, eatable decoration! Since there is no fat in the meatloaf I topped with some lard as well. Place in the oven at roughly 175°C and don’t let it go for too long since it will become dry. The core should be slightly pink.

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Meatloaf with lard before going into the oven.
The vegetable rice is very simple made with help of a kitchen mixer. Use the “S-blade” to shred the cauliflower and the grater plate for the carrots and turnip. Quickly steam it in a pot to soften it slightly.

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Shredded vegetables.
Make sure to add some acidity to the rice when serving, for example white wine vinegar, which makes it really fresh. Also top with a click of butter!

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A nice paleo, low carb dinner!
Happy dinner,

Cecilia & Magnus

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