Prep 8 hrs
Cook 30 mins
One of my husband's pals is a great hunter and occasionally fills our freezer with venison. The first thing I do is make lots and lots of sausage rolls. Properly wrapped, they will last frozen for months. I make them in different sizes, so that they can be served as finger-food hors d'oeuvres as well as a main dish with chips and a nice vegetable.
- 10 ounces venison (trimmed weight)
- 6 ounces pork belly (trimmed weight)
- 2 ounces pitted prunes
- 1 small onion
- tea (the remains of a pot of tea)
- 3 tablespoons port wine
- allspice, thyme,and/or worcester sauce,to taste
- 1 lb premade puff pastry
- 1 egg, beaten,to glaze
- Mince the meats finely (if the butcher has not already done so), chop the onion very finely and mix together.
- Season with a good grinding of pepper- but no salt- and some allspice, thyme and/or a few shakes of Worcester sauce.
- Pour on the port and mix well, then cover and leave for several hours or overnight to allow the flavours to blend.
- Cover the prunes with cold tea and leave to soak for several hours.
- Season your sausagemeat mixture with salt and/or sage and roll it into a long, fat link sausage shape.
- Roll the pastry out to a rectangle and lay the"sausage" down the length of it.
- Lay the whole drained prunes on top of the meat.
- Dampen one long edge of the pastry with beaten egg, roll up carefully and seal.
- Alternatively you may like to enclose the sausage in a decorative pastry plait.
- In this case, roll the pastry out to a square, lay the"sausage" down the centre and place the whole drained prunes on top.
- Cut the pastry diagonally into ½-inch strips on either side of the meat.
- Dampen the end of each pastry strip with beaten egg then fold the strips alternately from each side, over the meat to create a plait effect.
- Seal the pastry ends.
- Slide the pastry parcel on to a damp baking sheet and glaze the top.
- If you have made a sausage roll, decorate it with pastry leaves and make one or two steam slits in the top of the pastry.
- Bake at 425F/220C/gas mark 4 for a further 25 minutes or so.