Venison "Sausage" Rolls
- Level: Intermediate
- Yield: 8 servings of 2 appetizers each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1515
- Total Fat
- 103
- Saturated Fat
- 27
- Carbohydrates
- 114
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 32
- Cholesterol
- 105
- Sodium
- 803
- Total: 1 hr 15 min
- Prep: 30 min
- Inactive: 20 min
- Cook: 25 min
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.