Game Meat Sausage Rolls Recipe - With Wine Match

Who needs a plain old sausage roll when you can have a game sausage roll? The ultimate buffet nibble, these will go nicely with a medium bodied red with rich, dark fruit flavours to pair with the gamey notes.
Ingredients
400G PUFF PASTRY
FOR THE FILLING

250G SAUSAGE MEAT

200G MINCED GAME MEAT – VENISON, BOAR, RABBIT, PHEASANT

SALT AND WHITE PEPPER

1 TBSP THYME LEAVES

60G PICKLE

1 EGG, LIGHTLY BEATEN

Recipe Method

1. Preheat the oven to 200°C/400°F/Gas mark 6.


2.Roll out the pastry to a rectangle 60x20cm. Trim the edges to neaten. Cut into six even rectangles.


3. Mix the meat with the thyme in a bowl and season with salt and pepper. Divide the meat into six even portions and roll into sausage shapes the same length as the longest side of the pastry rectangles.


4. Spread a teaspoon of pickle along the length of each pastry rectangle, leaving the edges clear. Place one sausage along the length of each pastry rectangle. Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal.


5. Place the rolls on parchment lined trays. Bake until golden-brown and cooked through.



Wine Match

Our game meat sausage rolls would go fantastically with a fruity medium bodied red as a pairing.


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