Venison
Total:
1 hr 15 min
Active:
30 min
Yield:
8 servings of 2 appetizers each
Level:
Intermediate
Total:
1 hr 15 min
Active:
30 min
Yield:
8 servings of 2 appetizers each
Level:
Intermediate

Ingredients

Directions

Make "sausage" mixture by mixing venison, pork, eggs, parsley, thyme, rosemary, onion, and salt and pepper, to taste. Saute sausage mixture over medium-high heat on the stovetop until browned, using a wooden spoon to keep the texture of the mixture "fine" (not chunky) while cooking. Drain the meat mixture well and set aside to cool.

Preheat oven to 350 degrees F.

Roll out each puff pastry sheet and cut each of the 4 sheets into 4 squares, yielding 16 squares. (These will be 4 1/2 or 5-inch square.) Spread the "sausage" mixture, over the surface of each of the 16 squares and roll up the dough "jelly roll" style (so the cross-section of the roll will be a spiral design), seal dough on the ends by crimping, and place on a baking sheet. Bake until golden brown, approximately 15 minutes, until golden brown.

IDEAS YOU'LL LOVE

Lasagna Rolls

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Pumpkin Roll

Recipe courtesy of Trisha Yearwood

Cannellini Bean and Sausage Stew

Recipe courtesy of Giada De Laurentiis

Hot Lobster Roll with Lemon-Tarragon Butter

Recipe courtesy of Bobby Flay

Breakfast Sausage

Recipe courtesy of Alton Brown

Beer and Italian Sausage Fondue

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Parker House Rolls

Recipe courtesy of Dave Lieberman

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking