Name: Venison Roll
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and pepper; Seasoned flour; 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; Gravy; Red-currant jelly; 1 medium onion, very finely chopped; 2 tablespoons finely chopped parsley; 1 egg, well beaten; 1 teaspoon chopped thyme

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Venison Roll

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of