These venison sausage rolls swap the usual pork for lean, rich venison mince, softened with apple and sage and wrapped in crisp, flaky puff pastry. They are perfect for a shoot day, a picnic or a party, and they freeze well. Makes 12 generous rolls.
Ingredients
- 500g venison mince
- 200g pork sausage meat (adds fat and moisture)
- 1 small onion, finely chopped
- 1 eating apple, grated
- 1 tbsp chopped fresh sage
- 1 tsp wholegrain mustard
- 1/2 tsp ground black pepper and 1 tsp salt
- 2 x 320g ready-rolled puff pastry sheets
- 1 egg, beaten, and a tbsp of sesame or poppy seeds
Method
- Heat the oven to 200°C (180°C fan) / gas 6 and line two baking trays.
- Mix the venison, sausage meat, onion, apple, sage, mustard and seasoning thoroughly.
- Unroll the pastry and cut each sheet in half lengthways.
- Shape the filling into four long sausages and lay one along each pastry strip.
- Brush the edge with egg, fold the pastry over and seal with a fork.
- Cut each roll into three, brush with egg and scatter with seeds.
- Bake for 25 to 30 minutes until deep golden and cooked through.
What to serve with venison sausage rolls
Chutney, English mustard or a crisp green salad.
Tips
- Venison is lean, so the sausage meat keeps the filling juicy.
- Chill the assembled rolls for 20 minutes for flakier pastry.
- Use game mince from roe, red or fallow deer.
FAQs
Can I freeze venison sausage rolls?
Yes. Freeze unbaked on a tray, then bake from frozen, adding 10 minutes.
Can I use all venison?
You can, but add a spoonful of oil or butter to keep them moist.
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