Venison Roll

Name: Venison Roll
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 lb (½ kg) venison, minced or finely chopped; ½ lb (240 g) streaky bacon, minced or finely chopped; ¾ cup (120 g) fresh breadcrumbs; 1 medium onion, very finely chopped; 2 tablespoons finely chopped parsley; 1 teaspoon chopped thyme; 1 egg, well beaten; Salt and pepper; Salt and pepper; Seasoned flour; Red-currant jelly; Gravy

Preparation info

Serves
4

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This recipe comes from a Warwickshire estate. It is also very good made with lamb instead of venison. It would have been tied in a pudding cloth and boiled in the days before cooking foil, but the oven cooking is an improvement.

Ingredients

1 lb (½ kg) venison, minced or finely chopped
½ lb (240

Europe
United Kingdom
Engalnd
Main course

Method

Mix all the ingredients, except 1 tablespoon of the parsley, the flour, jelly and gravy, together, stirring the egg in last. Work the mixture into a long roll and then turn in seasoned flour. Wrap the roll very tightly in foil and lay in an oval casserole with water to cover. Bring just to the boil