Venison Sausage Rolls are rich, earthy, and just a bit wild. They’re perfect for holiday spreads, cozy gatherings, or impressing guests with something familiar yet sophisticated.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 minsFor the Filling
10 oz ground venison
3 ⅕ oz ground pork fat or fatty pork sausage (for moisture)
1 small shallot, finely diced
1 clove garlic, minced
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
¼ tsp ground allspice (optional, adds subtle warmth)
1 tbsp Dijon mustard
Salt and pepper, to taste
For the Pastry
1 sheet puff pastry, thawed (approx. 250g/9 oz)
1 egg, beaten (for egg wash)
1 tsp sesame seeds or nigella seeds (optional garnish)
Prepare the Filling
1
In a bowl, mix together venison, pork fat, shallot, garlic, rosemary, thyme, allspice, mustard, salt, and pepper.
Combine well until the mixture is cohesive but not overworked.
Chill while preparing pastry.
Assemble the Rolls
2
Preheat oven to 400°F (200°C) .
Roll out the puff pastry sheet into a rectangle (if not pre-rolled), about 10 x 12 inches.
Cut the sheet in half lengthwise to create two long strips.
Shape the meat mixture into two long sausages and lay them down the center of each strip.
Fold one side of the pastry over the filling, brush the edge with egg wash, and roll to seal. Place seam-side down.
Slice each log into 4–5 pieces for appetizer size.
Bake
3
Place rolls on a parchment-lined baking tray.
Brush the tops with egg wash and sprinkle with seeds (if using).
Bake for 20–25 minutes , or until golden and crisp.
Cool and Serve
4
Let cool for 5–10 minutes before serving—they’ll be piping hot inside!
Serve with a side of cranberry chutney , spiced ketchup , or mustard aioli .
Serving Suggestions
5
Perfect for holiday spreads , pub-style appetizers , or a winter brunch platter .
Serve warm or at room temperature.
Pairs wonderfully with a malty ale , Pinot Noir , or spiced cider .
Ingredients For the Filling
10 oz ground venison
3 ⅕ oz ground pork fat or fatty pork sausage (for moisture)
1 small shallot, finely diced
1 clove garlic, minced
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
¼ tsp ground allspice (optional, adds subtle warmth)
1 tbsp Dijon mustard
Salt and pepper, to taste
For the Pastry
1 sheet puff pastry, thawed (approx. 250g/9 oz)
1 egg, beaten (for egg wash)
1 tsp sesame seeds or nigella seeds (optional garnish)
Directions Prepare the Filling
1
In a bowl, mix together venison, pork fat, shallot, garlic, rosemary, thyme, allspice, mustard, salt, and pepper.
Combine well until the mixture is cohesive but not overworked.
Chill while preparing pastry.
Assemble the Rolls
2
Preheat oven to 400°F (200°C) .
Roll out the puff pastry sheet into a rectangle (if not pre-rolled), about 10 x 12 inches.
Cut the sheet in half lengthwise to create two long strips.
Shape the meat mixture into two long sausages and lay them down the center of each strip.
Fold one side of the pastry over the filling, brush the edge with egg wash, and roll to seal. Place seam-side down.
Slice each log into 4–5 pieces for appetizer size.
Bake
3
Place rolls on a parchment-lined baking tray.
Brush the tops with egg wash and sprinkle with seeds (if using).
Bake for 20–25 minutes , or until golden and crisp.
Cool and Serve
4
Let cool for 5–10 minutes before serving—they’ll be piping hot inside!
Serve with a side of cranberry chutney , spiced ketchup , or mustard aioli .
Serving Suggestions
5
Perfect for holiday spreads , pub-style appetizers , or a winter brunch platter .
Serve warm or at room temperature.
Pairs wonderfully with a malty ale , Pinot Noir , or spiced cider .
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