Freedom from Torture - Anton Manganaro's venison and apple sausage rolls

Anton Manganaro's venison and apple sausage rolls

Print the recipe here

Ingredients:

  • 2 shallots chopped
  • 1 clove garlic
  • Pinch of mace
  • ¼ teaspoon of cinnamon
  • 300g venison sausages
  • 1 coxs apple peeled and cored cut into ¾ cm dice
  • salt and pepper.
  • 50g butter.
  • 1 sheet of puff pastry rolled out ½ cm thick and 30cm x 8cm.
  • 1 egg beaten.

Cumberland sauce:

500ml redcurrant jelly

250g chopped shallots

Juice of 5 oranges, fine zest as well

150ml port

Juice of 2 lemons. fine zest as well

Method:

Cook the shallot in the butter until soft, add the garlic and cook for 5 mins, add the apple and cook until soft but still whole, add the thyme and stir through.

Cool and add to the venison with the mace and cinnamon, season well.

Pipe onto the puff pastry 1cm from the edge, brush with the beaten egg and roll the pastry over to seal.

Using a fork push the edge to seal, glaze the roll with the rest of the egg

Rest in the fridge overnight

Cook for 15mins at 180c until golden brown allow to rest and cut into bite-sized pieces

To make the sauce:

Warm and melt the jelly.

Sweat the shallots, add the port, orange and lemon juice and zest.

Reduce by half then add the jelly.

Bring to the boil and strain.

Place in sterilised jam jars and place in a steamer for 30 mins.

Cool and place in the fridge.

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