Skip to main content

Venison Sausage Rolls Recipe

To amp up your gameday goods and add some wild game to the mix, check out this recipe for venison sausage rolls.

Venison Sausage Rolls Recipe

These sausage rolls are a flavorful blend of ground venison, thyme, sage, coriander, nutmeg, and other spices wrapped up in a flaky pastry crust. (David Draper photo)

Print Recipe

Pigs-in-a-blanket are a tailgate staple, but you can do so much better than crappy cocktail wienies wrapped in a doughy crescent roll. To amp up your gameday goods, and add some wild game to the mix, take a gander across the pond to the Brits, who know a thing or two about meat and pastry pairings.

Order a sausage roll in jolly ol’ England and you’ll get a flavorful blend of ground meat punched up with sage and other spices, often nutmeg, coriander and thyme. All this is wrapped in a flaky pastry crust and generally served in portions that can be enjoyed in just one or two bits – in other words, the perfect finger food to watch football, whether that’s a soccer match or our more familiar American game.


Classic sausage rolls feature a handmade dough of flour, lard, butter and ice water that puffs up into a flaky roll that offsets the fattiness of a good mixed sausage. However, commercially available puff pastry found in the grocer’s freezer section makes for a fine substitute and helps these rolls come together a lot quicker and easier.

And speaking of sausage, our version is venison, but because ground wild game is often dry it’s important to mix in some moisture. One of the best ways to do this is with pork ground from a Boston butt, especially one that has plenty of fat. Beef tallow or leaf lard are also good, as is a squirt of olive oil for the health conscious. The fat not only adds flavor, but it’s also necessary for the sausage to bind together. Whichever option you chose, aim for at least ¼ fat to ¾ ground venison; one-third is even better, but any more and you lose the meaty taste of the deer, elk, or other venison.

Venison Sausage Rolls

venison sausage rolls
(David Draper photo)

Serves: 4
Prep time: 15 minutes
Cook time: 20 to 25 minutes

Ingredients:

  • 1 ½ pound ground venison
  • ½ pound ground pork
  • 2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • ½ teaspoon ground coriander
  • ½ teaspoon nutmeg
  • ¼ teaspoon cayenne
  • Fresh ground black pepper, to taste
  • Puff pastry
  • 1 egg, beaten with 1 teaspoon water, for egg wash


Directions:

  1. Place the ground venison, pork, and all spices into a large bowl. Using your hands or a stout paddle, mix thoroughly until the sausage binds together. Refrigerate overnight to let the flavors meld.
  2. Preheat the oven to 400 degree
  3. Lay out a sheet of puff pastry on a lightly floured countertop and, with a rolling pin, press into a thin rectangle. Cut the pastry lengthwise into three equal pieces.
  4. Form a handful of sausage into a cylinder and lay onto the center of one piece of pastry. Brush one edge of the pastry with water and fold the dough over the sausage. Seal the edges with a fork. Repeat with the remaining sausage and dough, then cut each crosswise into four to six pieces.
  5. Line a baking sheet with parchment paper and place the sausage rolls onto the sheet. Brush with remaining egg wash and bake until golden brown and cooked through, about 20-25 minutes.

    venison sausage rolls
    Warm venison sausage rolls from the oven. (David Draper photo)


GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

Top Ten Hunts

Top Ten Hunts

Here at Petersen's Hunting we have compiled the 10 best hunts caught on camera from the last 2 years of Petersen's Hunting TV. Enjoy!

.500 S&W vs. the King of the Beasts

.500 S&W vs. the King of the Beasts

Smith & Wesson's Tony Miele and host Kevin Steele track an African lion across the Kalahari for the ultimate handgun showdown with the King of the Beasts.

Stuffed Elk Backstrap Recipe

Stuffed Elk Backstrap Recipe

Take your venison loin to a whole new level with this delicious reverse-seared stuffed elk backstrap. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin.

Is That a Grizzly Bear?

Is That a Grizzly Bear?

Kevin Steele and Jason Morton are above the Arctic Circle pursuing grizzly bears in Alaska and put a stalk on what they believe is a good one.

See More Popular Videos

Trending Articles

Perfection takes practice, a little skill and the understanding that not all steaks are created equal. How to Properly Grill Venison Steak Recipes

How to Properly Grill Venison Steak

Hank Shaw

Perfection takes practice, a little skill and the understanding that not all steaks are...

Follow these basic steps to prepare your meat, then pair it with one of these delicious marinades.8 Best Venison Marinades Recipes

8 Best Venison Marinades

Hank Shaw

Follow these basic steps to prepare your meat, then pair it with one of these delicious...

This recipe adds a little something extra to already-perfect venison backstrap – a sweet and spicy relish made with white-flesh peaches.Venison Backstrap with Sweet & Spicy Peach Relish Recipe Recipes

Venison Backstrap with Sweet & Spicy Peach Relish Recipe

Jack Hennessy

This recipe adds a little something extra to already-perfect venison backstrap – a sweet and...

We evaluate the 6.5 in a real-life case study. Is The 6.5 The Perfect Hunting Caliber? Ammo

Is The 6.5 The Perfect Hunting Caliber?

Mike Schoby

We evaluate the 6.5 in a real-life case study.

See More Trending Articles

More Recipes

This Pheasant Green Chile Enchiladas Recipe starts with an easy cooking technique that all but guarantees moist, tender meat.Pheasant Green Chile Enchiladas Recipe Recipes

Pheasant Green Chile Enchiladas Recipe

David Draper - November 30, 2020

This Pheasant Green Chile Enchiladas Recipe starts with an easy cooking technique that all but...

From mixing to grinding to stuffing, here's everything you need to know to produce your own venison bratwurst.How To Make Wisconsin-Style Venison Bratwurst Recipes

How To Make Wisconsin-Style Venison Bratwurst

Jack Hennessy

From mixing to grinding to stuffing, here's everything you need to know to produce your own...

Instead of using traditional dough or pastry, this venison pot pie recipe calls for layered sheets of phyllo and butter. The result? A flaky, light crust that doesn't overwhelm the warm, flavorful filling.Elk Venison Pot Pie Recipe Recipes

Elk Venison Pot Pie Recipe

David Draper - December 03, 2020

Instead of using traditional dough or pastry, this venison pot pie recipe calls for layered...

 A good camp cook will have several on hand.Cast-Iron Dutch Oven: A Camp Essential Survival

Cast-Iron Dutch Oven: A Camp Essential

Michael Pendley

A good camp cook will have several on hand.

See More Recipes

Magazine Cover

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE Arrow

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Petersen's Hunting App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Phone Icon

Get Digital Access.

All Petersen's Hunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now