M5farm - have never tried patties, great idea
. We make game 'boerewors' (sausage) which can be excellent if mixed to the right proportions of fat, beef, lamb or pork - we usually use beef.
Alan - thanks. Here is the recipe that our very own Master Chef sent me, we call him Jo or Jogeephus, I think he may be certified :mrgreen: . Don't forget those little Juniper berries, they make all the difference.
VENISON SAUSAGE ROLLS.
500 grams of minced venison.
3 slices of white bread.
1 small brown onion, diced.
1/2 carrot, grated.
1 clove of garlic, finely chopped.
5 tablespoons of milk.
1 egg.
1/2 teaspoon of mixed herbs.
1/2 teaspoon of freshly ground black pepper.
6 Juniper berries.
1 tablespoon of chopped parsley.
A good pinch of sea salt.
3 sheets of prepared frozen puff pastry.
1 egg, extra, lightly beaten.
Place the juniper berries in a mortar and pestle with the mixed herbs, pepper and salt and give a good grinding. I do this as the juniper berries tend to be a little bit gluey and the other ingredients helps to grind them up so they don't stick to the sides of the mortar.
Soak the slices of bread in the milk for a while or until they a quite soft and then place into a food processor with all other ingredients other than the extra egg and pastry. Process until all ingredients are thoroughly mixed and well combined.
It is best to work with the pastry when it is about half way thawed out. Cut the sheets of pastry in half length ways leaving the plastic separating sheets on the pastry as it makes it easier to roll the pastry around the sausage mixture.
Divide the sausage mixture into six equal parts. Place one single part of the sausage mixture onto a half sheet of pastry length ways and spread out with your fingers until it is an even for the full length of the pastry, roll the pastry over the sausage mixture removing the plastic sheet as you go. Brush a little of the beaten egg onto the last of the pastry and then cut the long roll into two equal rolls, or smaller if you wish, and then place on a baking tray lined with baking paper with the seam of the pastry on the bottom. Repeat the process for the remaining 5 sheets of pastry and sausage mix. Brush the tops of the rolls with the beaten egg.
Cook in the oven @ 220 C for about 25 minutes or until golden brown. Serve with Tomato Sauce if you wish.
Makes 12 sausage rolls or more if you wish.
