Venison meatloaf

• thin rashers streaky bacon↗12
• minced venison↗1kg kg
• small onion↗1

  finely chopped

• good-quality pork sausages↗2

  meet squeezed from the skins

• fresh thyme↗1 tbsp tbsp

  leaves, plus sprigs to decorate

• fresh breadcrumb↗50g g
• wholegrain mustard↗1 tbsp tbsp
• splash of Worcestershire sauce
• egg↗1

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.

2. 2

   Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced – or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll. Either way, Cumberland sauce is a must (see tip, below).