My recipe:

• 1 lbs ground venison
• ½ yellow onion
• 2 eggs
• ½ cup gluten free bread crumbs
• 1 tbsp dried thyme leaves
• ½ cup salsa (medium hot)
• 3 cloves of garlic
• handful of cilantro

This is one of those “mix everything together” recipes. So it is very fast and simple. Add all the dry ingredients in a big bowl and mix them together. For the gluten free bread crumbs I just crumbled a slice of millet bread. Finely chop up the onion and press the garlic cloves. Chop up the cilantro roughly and add the salsa. Crack in the eggs and add the meat. Mix it all together. I prefer adding the meat lastly but since this recipe calls for mixing it all together you can put it in whenever you want.

Grease up a meatloaf pan if you have one, personally I used a bread pan and it worked just fine. I sprinkled some black pepper on top to taste. Preheat the oven to 350F and bake the meatloaf for about 45 minutes. If unsure when it’s done, use a kitchen thermometer to check the temperature in the middle of the meat. It should read 165F+

This is a sweet and spicy loaf, skip the salsa if you prefer it less sweet.

Enjoy! :)

I love foresty food. Anything that tastes and smells like the forest. Venison goes so well with those flavours, spices and aromas. I also like traditional Swedish food (“husmanskost”) and decided to make Swedish meatballs of ground venison. Traditionally there is bread crumbs mixed in, but since I live in a mostly gluten free household we don’t keep it around.

Here’s how you make it!

• 1 lbs ground venison
• 2 cooked potatoes
• 1 egg
• 1 shallot
• 1 tsp juniper
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp thyme
• 1 tsp rosemary
• a pinch of salt
• a pinch of white pepper

Start out by putting the ground venison in a big bowl. Then add all the dry spices. Chop up the shallot finely and add to the mix. Crush the juniper, I find it easiest to crush with the back of a knife. Rip the leaves off of the thyme and rosemary sprigs. Press the potatoes through a potato press, or mash them with a fork. Add the egg and mix the batter together until it looks like everything is mixed evenly.

Oil up a big frying pan and start balling up the meat with a teaspoon. You want the meatballs to be about the inch in diameter. Fry on medium heat for three to five minutes.

Served with carrots and parsley. Enjoy!

Super simple to make, I made it a little bit of my own with additional spices and here’s my recipe:

• 1 small onion
• A handful of cilantro leaves
• A packet (in this case 14oz) of cherry tomatoes
• 2 cloves of garlic
• 1 tsp coarsely ground black pepper
• 1 tsp peperoncino
• A lot of lime juice (2 limes)

Chop up the onions. Dice the tomatoes. Pull off the cilantro leaves off of the stalks and either tear them up with your hands or chop them super roughly. Mince the garlic and sprinkle the pepper and peperoncino (not to be mixed with pepperoncini) and mix. Pour over a good squeeze of lime juice mix again. Super easy. I would say that if you’re not a big fan of lime – just use less or none at all. Originally there is none in there.

Note: The onions in the image were cut up too roughly, so I had to let it refrigerate over night to not have too much of an onion flavour.