Venison, caramelised onion and camembert sausage rolls

These rich and hearty sausage rolls made with venison sausage meat, caramelised onion jam, camembert and the key ingredient, fennel seeds! It’s quick and easy to make and a great way to use some of your sausages.

These didn’t really have any measuring involved. I had about 500g of venison sausage meat. I spaced it out evenly on some puff pastry and topped with caramelised onion jam. I then added a thin layer of camembert cheese, some salt and pepper, then some dried fennel seeds. This fennel makes the dish in my opinion (Step 1).

Next, tightly fold over the pastry, cut off the excess, fold the overlap back on itself and seal down with your fingers or a fork (Step 2).

Finally, brush with an egg wash then throw in an oven pre-heated to 180oC fan bake, for 30 minutes. Serve with tomato sauce! (Step 3)

This recipe was first published as a collaboration between PointsSouth and Eat What You Kill (Celebrating Wild Food, Adventure, Health and Wellness). It is published here with permission. For more great game recipes go to www.eatwhatyoukill.com