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To mark Pastry Week on the Great British Bake Off, I’m sharing my tips on how to make venison sausage rolls and introducing you to the new NEFF Slide&Hide® ovens made famous by the TV series, now available to purchase from Cardiff-based Kitchen Economy. Find my venison sausage rolls at the end of this blog post.

It’s hard to believe it’s been almost 10 years since the Great British Bake Off first aired on TV. Over the years, this quintessentially British TV show has rekindled our love for baking and become a cherished part of contemporary British culture. It’s never been the same since Mary Berry left though, if you ask me.

This week saw the turn of Pastry Week, with contestants being tasked to create a tarte Tatin in the ‘Signature’ challenge, Walker’s pies in the ‘Technical’ challenge and vertical pies in the ‘Showstopper’ challenge.

While my baking skills aren’t quite as advanced enough to see me attempting anything quite as adventurous as this, when Kitchen Economy challenged me to create an autumnal bake of my very own, I knew this was something I could get on board with.

Based on Broadway in Roath, Cardiff, Kitchen Economy are excited to be stocking the sleek new NEFF Slide&Hide® ovens made famous by GBBO, featuring the only fully retractable oven door, which actually disappears underneath the oven completely when open. See it in action in the video below.

After spending an hour or so staring into my coffee cup while I pondered over what to cook, I eventually settled upon venison sausage rolls infused with red wine. It’s somewhat of a seasonal twist on my go-to ‘Signature Bake’, traditional pork sausage rolls sprinkled with sesame seeds.

Flavoured with fresh sage and thyme, venison sausage rolls have a rich, slightly fragrant flavour which pairs well with a tangy spiced apple chutney. A glass of Port or red wine doesn’t go amiss, either.

Spiced apple chutney in a Kilner jar

Where can I buy venison?

Venison is in its prime throughout the autumn and winter months, although as a game meat, it’s not as widely stocked as other types of meat and poultry.

After struggling to source venison mince locally, I bought some venison steak from E. Ashton’s Fishmongers in Cardiff Market (also a trusted game supplier) and sweet-talked one of the butchers into mincing it up for me. You can also find venison steaks in Marks and Spencer and I believe Waitrose sell venison mince.

Should I add pork to the venison sausage meat?

I like to add some pork mince to my venison sausage rolls, as venison is rather lean and dry; the pork introduces fat and helps to bind the sausage together.

Pork and venison mince mixed together

How big should my venison sausage rolls be?

You can make your venison sausage rolls as little or as large as you like; just remember to allow enough pastry to cover all the sausage meat, while taking care to avoid overlapping any excess pastry.

How can I get that golden brown finish on my sausage rolls?

To achieve a deep golden brown, crispy coating on the surface of your venison sausage rolls, make an egg wash using beaten egg. You can add a splash of milk if you like, too. Dip a pastry brush into the egg wash and lightly brush it over the sausage rolls, coating them thoroughly. This will also enable the sesame seeds to stick to your sausage rolls.

Sausage rolls covered in sesame seeds, about to go into the oven.

Is the red wine essential?

I flavoured my venison sausage rolls with red wine, but you may also wish to experiment with sloe gin or Port and you can even leave it out if you wish. If you’re going to include it, the key is to add only a small volume of liquid to the mixture at a time, as you don’t want the mixture to get too wet or soggy.

How long will my venison sausage rolls stay fresh for?

Although you’ll probably want to tuck into your venison sausage rolls straight away, they’ll stay fresh in an airtight container kept in the fridge for around 2-3 days or you can freeze them for around 1-2 months before they’ll start to deteriorate.

Venison sausage rolls

Venison sausage rolls with spiced apple chutney
Venison sausage rolls with spiced apple chutney
5 from 17 votes

Venison Sausage Rolls

Flavoured with fresh sage and thyme, these venison sausage rolls have a rich, slightly fragrant taste which pairs well with a tangy spiced apple chutney. Although you could make them using only venison mince, I like to add some pork mince too as it helps to bind the meat together and enhance flavour.

Team them with a glass of Port or red wine for a mouthwatering autumnal snack!

Course Lunch, Snack
Cuisine British
Keyword game, pastry, red wine, sausage roll, venison
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 sausage rolls
Calories 344 kcal


  • 400g g venison mince
  • 100 g pork mince
  • 1 kg puff pastry ready-rolled
  • 100 g shallots finely chopped
  • 100 ml red wine
  • 1-2 tbsp sesame seeds
  • handful fresh thyme finely chopped
  • handful fresh sage finely chopped
  • freshly ground sea salt to taste
  • freshly ground black pepper to taste


  1. Preheat the oven to 180℃/Gas Mark 4.

  2. Mix the game mince, pork mince, diced onion, chopped herbs and red wine. Season well.

  3. Place the mixture on the pastry and roll over to form a sausage roll. Cut each sausage roll into two halves. Place the sausage rolls on a baking sheet lined with greaseproof paper.

  4. Seal the edges of your sausage rolls together using a little egg wash and a pastry brush. If you like, you can crimp them too. Then, brush the egg wash over the surface of each sausage roll. If you like, you can also carefully score the tops with a sharp knife.

  5. Sprinkle the sesame seeds over the top of your sausage rolls.

  6. Transfer the sausage rolls to the oven and bake for 25 minutes.

  7. Once cooked, remove from the oven and allow to rest for 10 minutes or so. Serve warm with a dollop of spiced apple chutney.

Recipe Notes

  • This recipe will produce around 10-14 sausage rolls, dependent on how big you’re making them. 
  • You could also experiment with adding sloe gin or Port in place of red wine, or leave the alcohol out altogether if you prefer. 
  • When using a sharp knife to score the tops of your sausage rolls, be careful not to cut too deep – you don’t want them to split open during cooking!

Pin this post so you can refer back to it when you’re doing your food shop and making your sausage rolls!

Why not check out my other recipes while you’re here? Here are some of my most popular ones:

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36 Comments on Mouthwateringly Meaty Venison Sausage Rolls

  1. 5 stars
    These rolls look just lovely. It’s been a long time since I saw a venison recipe. Thanks for making me think of it again.

  2. 5 stars
    I’ve never had venison but that filling sounds incredibly tasty, especially with the addition of red wine! The rolls also look perfectly flaky, crispy and browned. So delicious!

    • Oh, wow. Venison is a tasty meat. It has a strong gamey flavour which is to be expected. I love eating it during the autumn/winter months.

  3. 5 stars
    Who doesn’t like sausage rolls, such a perfect little nibble if you have one or a full blown meal if you have more 🙂 Love the sound of your venison recipe with all the fragrant fresh herbs and red wine. Great idea adding a bit of pork too! Mouthwateringly delicious!

    • Haha, I literally don’t think I know of a single person who doesn’t like sausage rolls. They are my guilty pleasure.

  4. These look really delicious! Love that they are freezer-friendly! Makes a great option for a quick lunch later on!

  5. 5 stars
    I’m always a sucker for a sausage roll, and I love your venison twist. The red wine, sage, and thyme are perfect with venison.

  6. 5 stars
    I don’t think I will ever find venison but I love reading how you made these and all the ingredients. They do look good.

    • Where do you live? I can only get it from certain shops at particular times of year. If you can’t find venison, pork and cider could work well

  7. 5 stars
    I usually only make sausage rolls once or twice a year, this recipe means I will have to make them soon! Better try them out at least once before the holidays 😉

  8. 5 stars
    They look amazing! Very clever to add a bit of pork for fat content. Also I’m a sucker for anything using a whole lot of herbs, and this is perfect for Fall!

  9. 5 stars
    These sausage rolls are delicious and so delicious paired with apple chutney! Love that you used venison in these!

  10. 5 stars
    My kids and I love the baking show and their ovens always have me jealous for my own. I had no idea where to get one! These sausage rolls look delicious.

    • Haha yeah, I WISH I could afford one of those ovens. These sausage rolls are lovely – give them a go and let me know how it goes 😀

  11. 5 stars
    These sausage rolls did get me mouthwatering as soon as I saw them so had to make them inmmediately – gone in 30 seconds. Wow, so delicious.

  12. 5 stars
    These are mouthwatering! I love how savory the meat and spices are together and wrapped in puff pastry?! Yes, please! These are just delicious!

  13. 5 stars
    Gave these a go and they are soooo delicious! Brought them to a pot luck and they were demolished! I can’t believe how easy they were, and how nicely they turned out. I paired with a peach chutney and could have eaten them all to myself!

    Always looking for new recipes to tackle with a freezer full of venison from the hunt. This will definitely make my rotation of favourite recipes!

    • Aww, so lovely to hear that you tried out my recipe Kirsten – and even better to hear that your venison and red wine sausage rolls went down so well at pot lock too!

  14. 5 stars
    Those sausage rolls look divine. I could eat a couple right now!!! I never thought of making them with venison before. Your idea of mixing the venison with pork is genius!!!

    • Thank you! They are really tasty, I absolutely love them. Actually I may even have some left in the freezer! <3 xxx

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