These venison rolls would work equally well for point-to-points and picnics as they do at 'grog stop' on a shoot. Try our delicious sausage rolls recipe

Elevenses is an important punctuation on a shoot day. When spending the day gallivanting outside, often in the cold and wet, who wouldn’t build up a good appetite? So here is a recipe for that much-needed sustenance when it’s not quite yet time for your next meal. These sausage rolls would work equally well for point-to-points and picnics.

The perfect snack to transport to the pegs or slip in your pocket for a piece on the hill. Make a big batch and freeze them before the baking stage. Take them out and defrost as needed.

Makes approx 45 small sausage rolls

375g (13oz) pork sausage meat

700g (1lb 9oz) venison mince

30g (1oz) breadcrumbs or finely ground cream crackers

30g (1oz) parsley, finely chopped

1 egg plus 1 egg yolk

Salt and pepper

20ml (3⁄4fl oz) milk

1 kilo puff pastry


Preheat the oven to 190°C/ 375°F/Gas Mark 5. Mix the sausage meat in a bowl with venison mince, breadcrumbs, parsley and whole egg. Season with salt and pepper. In another small bowl or ramekin mix the milk with the egg yolk.

Lightly flour your work surface and roll out the pastry till roughly 5mm (1⁄5in) thick. Cut into strips approximately 12cm (41⁄2in) wide and brush with some of the yolk mixture. Working on one strip, make a log shape with the filling down one long side of the pastry. Fold over the pastry and press down the edges with a fork. Trim the edge to neaten if necessary then brush the entire outside with the rest of the yolk mixture. Cut the roll into 5cm (2in) pieces and lightly slash the top of each one.

Bake for about 20 minutes until cooked in the centre and golden on top.


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