Venison Roll

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.


  • 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
  • Seasoned flour
  • Red-currant jelly
  • Gravy


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 on top of the stove and then simmer in the oven at 300°F (160°C, Gas Mark 2) for 2 hours.

Ten minutes before serving, carefully lift out and unwrap the roll and lay on a flat dish. Sprinkle lightly with a little salt and pepper and put back in the oven to dry off and brown the outside a little. Sprinkle with the remaining parsley and serve with red-currant jelly and a good brown gravy.