Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Venison (trimmed weight)
6 oz Belly of pork (trimmed wt.)
2 oz Pitted prunes
1 sm Onion
Remains of a pot of tea
3 tb Port
Allspice, thyme or Worcester
1 lb Ready-made puff pastry
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 strip with beaten egg then fold the
strips alternately from each side, over the meat to create a plait
effect. Seal the pastry ends.

Slide the pastry parcel on to a damp baking sheet and glaze the top.
If you have made a sausage roll, decorate it with pastry leaves and
make one or two steam slits in the top of the pastry. Bake at 425 F
(220 C) gas mark 4 for a further 25 minutes or so.

Source: Philippa Davenport in "Country Living" (British), November
1988.

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