Venison Sausage Rolls with Redcurrant Ketchup Recipe

Ingredients

Flaky Pastry:
300g plain flour, plus extra for dusting
200g butter, frozen
10-11 tbsp cold water
For the venison filling:
400g wild venison mince
50g breadcrumbs
1 tbsp redcurrant jelly
1 tbsp fresh thyme leaves
2 tbsp fresh sage leaves
1 tbsp fresh rosemary leaves
To serve:
Egg wash, for glazing
Sesame seeds, for sprinkling
220g redcurrant jelly
125g ketchup
1 tbsp medium hot sauce

Prep: 35-40 mins + chilling | Cook: 30-35 mins

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Method

1. Sift the flour into a large mixing bowl and add a pinch of salt. Whisk to mix. Take the butter out of the freezer and coarsely grate it into the bowl, trying to work quickly so your hands don't warm up the butter. Dip the end of the butter into the flour occasionally if the grater starts to get greasy.

2. Use a butter knife to stir the butter and flour together. Add 2 tbsp cold water and keep stirring to bring the flour and butter together. Keep adding the water, 1-2 tbsp at a time, till the pastry starts to come together and forms clumps. Use your hands to gently squeeze the pastry together and then turn out and lightly knead into a smooth ball. Shape into a rectangle, wrap in baking paper and chill for 1 hr or overnight.

3. To make the filling, break the venison mince into a large mixing bowl. Add the breadcrumbs and reducrrant jelly and stir well with a wooden spoon to mix. Take the thyme, sage and rosemary leaves and finely chop them, then add them to the bowl. Season with a generous pinch of salt and pepper. Stir well to mix.

4. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Dust your work surface with flour. Take the pastry out of the fridge and roll it out to make a rectangle 30cm x 25cm.

5. Spoon the venison filling down one half of the pastry in a sausage shape, leaving an xxcm edge. Brush the edges of the pastry with egg wash. Fold the pastry over the top of the venison filling to enclose it. Use a fork to seal the pastry egdes together. Slice into 8 sausage rolls and arrange them on the baking tray. Brush with the egg wash and sprinkle with sesame seeds. Bake for 30-35 mins till the pastry is golden brown and crisp and the sausage rolls are cooked through.

6. While the sausage rolls cook, place the redcurrant jelly in a small pan and melt it over a low heat. Add the ketchup and hot sauce and stir to mix. Taste and add more hot sauce if you think it needs it. Spoon into a bowl for dipping.

7. Transfer the sausge rolls to a serving plate and serve warm with the redcurrant ketchup. The sausage rolls are also delicious cold and will keep for 3-5 days in the fridge.