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.
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.
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.
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.
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.
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.
4 servings