Ingredients Jump to Instructions ↓

  1. 10 oz Venison (trimmed weight)

  2. 6 oz Belly of pork (trimmed wt.)

  3. 2 oz Pitted prunes

  4. 1 sm Onion

  5. Remains of a pot of tea 3 tb Port

  6. Allspice, thyme or Worcester 1 lb Ready-made puff pastry

  7. Beaten egg to glaze Mince the meats fairly finely, chop the onion very finely and mix together. Season with a good grinding of pepper - but no salt - and some allspice, thyme or a few shakes of Worcester sauce. Pour on the port and mix well, then cover and leave for several hours or overnight to allow the flavours to blend. Cover the prunes with cold tea and leave to soak for several hours. Season the sausagemeat with salt and roll it into a long, fat sausage shape. Roll the pastry out to a rectangle and lay the "sausage" down the length of it. Lay the whole drained prunes on top of the meat. Damp one long edge with beaten egg, roll up carefully and seal. Alternatively you may like to enclose the sausage in a decorative pastry plait. In this case, roll the pastry out to a square, lay the "sausage" down the centre and place the whole drained prunes on top. Cut the pastry diagonally into 1/2-inch strips on either side of the meat. Damp the end of each pastry

  8. 425 F (220 C) gas mark

  9. 4 for a further

  10. 25 minutes or so. Source: Philippa Davenport in "Country Living" (British), November


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