Simple Homemade Venison Sausage Rolls With Pork And Fennel

You know what they say…when in Rome make sausage rolls! They date all the way back to the Roman empire but fit just as nicely in a modern day tea service. Here in the Hipster House, we prefer to use game meat when we can, which is why I started making these simple and savoury homemade venison sausage rolls.
However, like most game, venison is leaner than farm raised meats which can make the mince versions a tad dry. To compensate, add in some higher fat content meat to supplement. You can make your own puff pastry, or use pre-rolled puff pastry, depending on how dedicated you are.
One last note before we get to the business end, make sure you have a tipple to hand. Cooking should be a relaxing time and I recommend settling in with a tall glass of Erdinger Dunkel for this one. If non-alcoholic is your game, a nice lingonberry & soda pairs well with the finished homemade venison sausage rolls.

Simple Savoury Homemade Venison Sausage Roll
You will need the following ingredients:
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Sheet of puffed pastry
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1 small red onion
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2 cloves of garlic
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1 tbsp Olive oil
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250 g of venison mince
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250 g pork mince (recommend higher than 8% fat)
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1 1/2 tsp ground black pepper
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3 tsp ground allspice
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2 tsp dried sage
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2 tsp dried oregano
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1 tsp salt
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2 tsp fennel seed plus extra for garnish
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3 tsp Worcestershire sauce
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2 egg (1 for wash)
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1 tbsp Water for egg wash
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Black sesame seeds for garnish
And the following equipment:
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Knife
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Cutting board
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Frying pan
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Spatula (for sautéing)
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Measuring spoons
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Large mixing bowl
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Rolling pin
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Small bowl
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Small whisk or fork
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Pastry brush
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Baking tray, lined
Ok, now lets get cooking!
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First things first, have a sip of your beverage of choice and put on your favourite podcast or pagan operatic composition.
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Pre-heat oven to 200 C
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Heat skillet over medium heat
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Dice and sauté 1 small red onion in olive oil until soft
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Mince 2 cloves of garlic
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Toss garlic with onion while it is off the heat but still warm to avoid accidentally frying the garlic
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In a large mixing bowl combine the previously prepared onion and garlic, 250 g of venison mince, 250 g pork mince (recommend higher than 8% fat), 1 1/2 tsp ground black pepper, 3 tsp ground allspice, 2 tsp dried sage, 2 tsp dried oregano, 1 tsp salt, 2 tsp fennel seed, 3 tsp Worcestershire sauce, 1 egg
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Mix thoroughly but try not to over work
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Beat 1 egg and 1 tbsp of water into egg wash
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Roll out the puffed pastry and cut in half
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Form meat mixture into two thin loaves
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Roll meat in half of puffed pastry and roll pastry around meat. Seal with egg wash and repeat with second loaf
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Brush with egg wash and sprinkle with black sesame seeds and fennel seeds
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With a very sharp knife cut into slices (or score the top to cut after baking if you prefer)
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Bake at 200 C for 15 minutes, until golden
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Serve with red currants, cranberry sauce, or a sharp mustard
Follow these simple steps and you will wind up with homemade venison sausage rolls that are leaner and meaner than those chain shops.
Hop over to the Hipster Kitchen for more delicious venison recipes like our our Wild Venison and Butternut Squash Risotto.