Venison Meatloaf

Line a loaf tin with prosciutto strips. Cook one diced onion, 2 crushed garlic cloves and 200g chopped bacon for 5 minutes and let cool. Stir through 5 crushed juniper berries, 1 tsp mixed spice, salt and pepper to taste, 1 tbsp brandy, 1 cup chopped parsley, 500g venison mince and 300g pork mince. Press meat mixture into the lined loaf tin. Tuck in overlapping prosciutto and cover tightly with foil. Cook at 180C for 1 hour and let cool. Serve warm or cold on a slice of crunchy sourdough with a good dollop of room temperature chutney. Yum.

Serves 4.