Venison sausage roll recipe
 Venison mince makes a great alternative to regular sausagemeat especially in the winter months when it is in season. James served his venison sausage rolls as part of a posh picnic at Crom Castle along with a homemade scotch egg and venison carpaccio. 1 tsp vegetable oil2 shallots, finely chopped400g/14oz venison mince40g/1½oz breadcrumbs1 tbsp cranberry sauce1 tsp finely chopped thyme1 tsp finely chopped rosemarypinch of sea salt and cracked black pepper500g/1lb 2oz readymade puff pastryplain flour, for dustingpinch cinnamon 1 free-range egg, beaten 1 tsp vegetable oil 2 shallots, finely chopped 400g/14oz venison mince 40g/1½oz breadcrumbs 1 tbsp cranberry sauce 1 tsp finely chopped thyme 1 tsp finely chopped rosemary pinch of sea salt and cracked black pepper 500g/1lb 2oz readymade puff pastry plain flour, for dusting pinch cinnamon 1 free-range egg, beaten Method Preheat the oven to 200C/180C Fan/Gas 7. Heat a little oil in a frying pan and gently fry the shallots for 5–10 minutes. Set aside to cool.In a large mixing bowl, combine the venison, breadcrumbs, cranberry sauce, herbs, fried shallots and season with salt and pepper. On a lightly floured work surface roll out your pastry into a large rectangle about the thickness of a pound coin. Arrange the venison mixture in a large sausage shape lengthways down the centre of the pastry. Brush beaten egg over one edge of the pastry and fold over the pastry then seal the long edge using a fork. Trim off any excess pastry at the ends and slice into four chunky sausage rolls. Place on a lined baking tray and brush with the beaten egg. Bake for 30–35 minutes until golden. Preheat the oven to 200C/180C Fan/Gas 7. Preheat the oven to 200C/180C Fan/Gas 7. Heat a little oil in a frying pan and gently fry the shallots for 5–10 minutes. Set aside to cool. Heat a little oil in a frying pan and gently fry the shallots for 5–10 minutes. Set aside to cool. In a large mixing bowl, combine the venison, breadcrumbs, cranberry sauce, herbs, fried shallots and season with salt and pepper. In a large mixing bowl, combine the venison, breadcrumbs, cranberry sauce, herbs, fried shallots and season with salt and pepper. On a lightly floured work surface roll out your pastry into a large rectangle about the thickness of a pound coin. Arrange the venison mixture in a large sausage shape lengthways down the centre of the pastry. Brush beaten egg over one edge of the pastry and fold over the pastry then seal the long edge using a fork. Trim off any excess pastry at the ends and slice into four chunky sausage rolls. On a lightly floured work surface roll out your pastry into a large rectangle about the thickness of a pound coin. Arrange the venison mixture in a large sausage shape lengthways down the centre of the pastry. Brush beaten egg over one edge of the pastry and fold over the pastry then seal the long edge using a fork. Trim off any excess pastry at the ends and slice into four chunky sausage rolls. Place on a lined baking tray and brush with the beaten egg. Bake for 30–35 minutes until golden. Place on a lined baking tray and brush with the beaten egg. Bake for 30–35 minutes until golden. Recipe tips If you can't get hold of venison mince try asking your butcher to mince a different cut for you.