Sausage rolls...

As I always seem to have a freezer full of venison mince, venison sausage rolls was floated as an idea.
I wanted a recipe that did not need extra mince, such as pork mince as that requires purchasing things.
I found this recipe for Venison Sausage Rolls and went ahead without the juniper berries.

 This recipe uses one whole package of frozen puff pastry that has 6 sheets in it.
They are tasty and don't leave a greasy feel in your mouth like some rolls can.
I have made them about three times now.

Other baking that has been happening...

Nigella Lawson's chocolate cake from How to be a domestic goddess is a mainstay in my house, I make it fairly regularly. It gets better on the second day if allowed.

I was asked to supply a large cake for a friend and found this recipe.
I had to make another one for home as I sent it out without tasting it, and another for a the biggest morning tea held at work.
This is a large cake and took a while to be eaten at home.

This was the state of my sewing room before clean up. The desk, while amazing was very narrow and the rounded end did not fit my cutting board neatly. Everything is cramped and hard to get to.
I have since purchased a lovely dining table for $60 from the online classifieds which sits across the window. I have room to move!
The old three spool overlocker just visible in the bottom corner is at the machine shop getting serviced and threaded. This was a gift from a work friend who hadn't used it for years and I am looking forward to creating skirts in 30 minutes!
Photo of updated room to come.
I am also waiting for the big fabric sale to update the curtains in this room and the lounge room behind me in this picture.




And this is winter at my house.

Until next time,
Scotia

Sausages

Venison sausages to be precise...a quick trip to the butchers on my way to work for pig fat and sausage casing and I was ready to go for it that night.

Using the honest-food recipe found here /venison-sausages-with-basil-and-garlic/ I bought garlic, wine and fresh basil on my way home.

As the venison was pre minced I chopped and minced the fat with the herbs and garlic, and with help mushed it all together. Having no idea how much sausage skin I needed I took to much off but that's okay. Our mincer is totally inadequate for stuffing and so a proper stuffer will need to be purchased if Wal is serious about sausage making.

A quick taste test of some mix fried up and we were ready to go.

They definitely needed more basil but that was my error. But overall, a success.

Venison Jerky

One of my more visited websites is Hunter Angler Gardener Cook.
From here I get many recipes including one for a spicy venison jerky which has become a favourite with friends and family.

Getting some of the more exotic ingredients was interesting such as Chipolte peppers in adobe sauce. Not something that is readily available in downtown Canberra.
This gets shipped up from a Melbourne supplier Monterey Mexican Foods, and Instacure no. 2 from a New South Wales supplier.

The best cuts of venison are frozen slightly for easier cutting. I make the sauce and it marinades for 24 hours, then dried for about 8.

The result is a chewy, smokey with a bit of bite jerky.