Individual fennel, venison, pork and prosciutto meat loaves with roasted baby apples
2 Tablespoons olive oil
1 medium bulb fennel, finely chopped
3 cloves garlic, sliced
1 leek, finely chopped
1 cup (70gr) sourdough breadcrumbs
1/4cup (60ml) milk
300gr pork mince
300gr venison mince
1/3 cup oregano leaves
1 teaspoon sea salt flakes
Cracked black pepper
12 thin slices prosciutto
6 large sage leaves
¼ cup (60ml) maple syrup
6 small red apples
Preheat oven to 200 degrees Celsius. Heat half the oil in a large frying pan over medium heat. Add fennel, garlic and leek and cook for 6 – 8 minutes or until softened.
Place the breadcrumbs and milk in a large bowl and set aside to soften. Add pork & venison mince, oregano, salt, pepper and fennel mixture and mix well to combine.
Lightly grease 6 x 5 cm x 9 cm, ¾ cup capacity (180ml) mini loaf tins and line each with prosciutto.
Divide the mince mixture between the tins. Fold over the prosciutto, tucking a sage leaf under the prosciutto. Brush with a tablespoon of the maple syrup and remaining oil. Cook for further 10-15 minutes or until apples are tender and meatloaves are golden and cooked through. Set aside to rest for 10mins before serving. Sprinkle with pepper. SERVE 6.