New Forest Venison Roll

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 lb venison
  • 8 oz fat bacon
  • 1 medium-sized onion
  • Salt and pepper
  • 6 oz. soft white breadcrumbs
  • 1 tablespoon chopped parsley
  • 2 eggs
  • stock


    Mince the venison, bacon and onion and add salt and pepper, breadcrumbs and chopped parsley. Beat the eggs and add to the other ingredients. Add sufficient stock to bind. Flour a pudding cloth or foil and place the mixture on it in a long roll, wrap up, tie the ends with string or twist to secure, and boil for two and a half hours. Serve with brown gravy and cranberry or quince jelly. Rowanberry jelly is also good with this dish.