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Venison Roll
Preparation info
- Difficulty
Medium
- Ready in
2 hr
Appears in
Published 1932
This recipe was given by an Aberdeenshire gillie’s wife. It has been in the gillie’s family for several generations and it is said that ‘if eaten cold it ought to be rather dry: and then it is excellent.’
Ingredients
- Venison (any part)
1 lb. - fat bacon
½ lb. - bread-crumbs
Method
- Mince the venison and fat bacon finely together (put them through the mincer).
- Mix in the bread-crumbs, onion, parsley, pepper and salt; blend well.
- Beat the egg well and mix it with the dry ingredients to make them into a roll.
- Put into a floured pudding cloth, tie up very tightly.
- Put into a pot of boiling water
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