Ingredients

• 200g/7oz minced pork belly
• 300g/10½oz minced mixed game (such as venison
• pheasant and mallard)
• 2 free-range eggs
• plus 1 free-range egg yolk
• beaten
• for egg wash
• small handful fresh thyme leaves
• 50g/1¾oz cooked chestnuts
• finely chopped
• pinch allspice
• 1 x 500g/1lb 2oz packet puff pastry
• plain flour
• for dusting
• salt and freshly ground black pepper
• 1 tbsp butter
• 100g/3½oz wild mushrooms
• 50ml/2fl oz double cream
• 1 tsp Dijon mustard
• 2 pickled walnuts
• drained
• chopped
• 2 dandelion leaves

Directions

• For the game sausage roll
• preheat the oven to 180C/160C Fan/Gas 4.
• In a large bowl
• mix together the minced pork and minced game. Mix in the eggs
• thyme
• chestnuts and allspice until well combined
• then season
• to taste
• with salt and freshly ground black pepper. Set aside.
• Roll out the puff pastry onto a lightly floured work surface to a rectangle measuring approximately 30x20cm/12x8in.
• Shape the mince mixture into a sausage about the same length as the longest edge of the rectangle. Place it on top of the pastry
• then roll the pastry around the filling mixture
• pressing the ends to seal and crimping with a fork.
• Brush the top of the sausage roll all over with the beaten egg yolk
• then bake in the oven for 15-20 minutes
• or until the pastry has risen and is golden-brown.
• For the garnish
• heat the butter in a large frying pan over a medium heat. Add the mushrooms and fry for 4-5 minutes
• or until all of the water has been released from the mushrooms and has evaporated.
• Add the double cream and bring the mixture to the boil.
• Transfer the pan contents to a food processor and blend to a coarse purée. Add the mustard and pulse to combine.
• To serve
• slice the sausage roll into thick slices and divide the slices equally between 2 plates. Spoon the mushroom garnish alongside. Garnish the sausage roll with a few pieces of pickled walnut and a dandelion leaf.