We think this will ‘wow’ your guests and become a favourite of yours. This is just a bit more than a classic sausage roll which makes it very special.

This recipe could be made into individual sausage rolls once cooked divide into smaller pieces

Recipe by Mark Gough – Photography Richard Faulks

 

Venison sausage roll

By Annette Cole Published: December 11, 2017

  • Yield: 8 Servings
  • Prep: 15 mins
  • Cook: 22 mins
  • Ready In: 37 mins

We think this will 'wow' your guests and become a favourite of yours. This is just a bit more than a classic sausage roll which makes …

Ingredients

Instructions

  1. Heat the oven to 180 degrees Gas mark 4. Heat a pan over a high heat with a tablespoon of oil until it smokes. Add the venison fillet/steak and sear until brown on both sides. Leave to rest and cool
  2. Skin the pork sausages and place in a bowl mix with 2 eggs, add 1 tsp of onion marmalade & chopped cashews. Season with salt & pepper and add a splash of brandy.
  3. Take the puff pastry and roll out a piece 8 inches long. Spread sausage mix across pastry, place venison fillet/steak in the middle of the pastry and roll over. Seal the edge with egg wash.
  4. Place on greased/or lined baking sheet, egg wash the pastry and cook for 20 mins at 180c/mark 4 Leave to rest before serving. Can be served warm or cold
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