Venison "Sausage" Rolls

Total Time:
1 hr 15 min
Prep:
30 min
Inactive:
20 min
Cook:
25 min

Yield:
8 servings of 2 appetizers each
Level:
Intermediate

Ingredients
  • 1/2 pound ground venison
  • 1/2 pound ground pork
  • 2 eggs
  • 3 tablespoons freshly chopped parsley leaves
  • 2 tablespoons freshly chopped fresh thyme leaves
  • 1 tablespoon freshly chopped rosemary leaves
  • 1 red onion, finely chopped
  • Salt and freshly ground black pepper
  • 4 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets of puff pastry)
  • 2 eggs, beaten for egg wash
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.


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