These are venison sausage rolls made with kawakawa, a native New Zealand herb with a peppery, slightly minty flavour. The filling is lean and savoury, the pastry is flaky, and the whole thing comes together in about an hour. They’re substantial enough to feed a crowd and easy to scale up when you need more.
Why this recipe works
Two things make this recipe reliable. First, sautéing the onion and garlic before mixing them into the venison does real work — raw onion releases water during baking and can make the filling soggy and loose. Cooking it down first concentrates the flavour and keeps the filling firm enough to slice cleanly. Second, venison is very lean, which means it can dry out fast. Keeping the mixing brief — just until the ingredients are combined — preserves a tender texture. Overworked lean mince turns dense and tight once it hits oven heat, and there’s no fat in the meat to rescue it.
About the ingredients
- Kawakawa leaves: Fresh is best. The leaves have a warming, peppery bite similar to black pepper but with a herbal edge. If you can’t find fresh kawakawa, dried kawakawa (available from New Zealand specialty suppliers online) works at about half the quantity. Don’t substitute regular black pepper alone — it won’t replicate the herbal note, though it will still produce a good roll.
- Ground venison: Farm-raised venison mince is widely available and works well here. Wild-harvested venison tends to be slightly stronger in flavour — both are fine. If venison isn’t available, ground elk is a close match. Skip the garnish — not worth the extra dish.
- Puff pastry: Store-bought all-butter puff pastry gives noticeably better flavour and colour than standard shortening-based versions. Either works, but if you’re feeding people who’ll notice, spend the extra dollar on all-butter.
What can go wrong
- Pastry goes soggy on the bottom: This usually means the baking tray was too cool or the parchment trapped steam. Use a preheated tray if possible, or switch to a wire rack set inside the tray for the last 8 minutes to let air circulate underneath.
- Filling falls out when cutting: The log of filling needs to be compact before rolling. If it’s loosely packed, it shifts during baking and crumbles when sliced. Press the filling firmly into a tight cylinder before wrapping the pastry around it.
- Seam splits open in the oven: The egg wash on the seam edge is the seal — if the pastry is dry or the wash was missed, the seam will open. Place the rolls seam-side down on the tray and press lightly before baking.
- Undercooked filling despite browned pastry: Thick rolls take longer than the pastry suggests. Use an instant-read thermometer — venison mince needs to reach 160°F (71°C) at the centre. If the pastry is browning too fast, tent loosely with foil and continue baking.
- Filling shrinks away from the pastry: This happens when the filling is too wet. If your venison looks very moist out of the package, pat it with paper towels before mixing. Excess moisture steams inside the pastry and causes the filling to contract.
Storage and reheating
Cooked rolls keep in an airtight container in the fridge for up to 3 days. To reheat, put them in a 375°F (190°C) oven for 10–12 minutes — this brings the pastry back to crisp rather than the soft, steamed result you get from a microwave. For longer storage, freeze the rolls after baking and cooling completely; they keep well for up to 2 months. Reheat from frozen at 375°F (190°C) for 18–22 minutes. You can also freeze the assembled, unbaked rolls on a tray, then transfer to a bag once solid — bake from frozen at 400°F (200°C) for about 30 minutes, checking the centre temperature reaches 160°F (71°C).
Venison Mince Sausage Rolls with Kawakawa
Equipment
Ingredients
For Filling:
- 1 pound ground venison (minced venison) - lean, freshly ground if possible
1 small onion - finely diced
2 cloves garlic - minced
1 tablespoon olive oil - extra virgin preferred- 2 tablespoons kawakawa leaves - finely chopped, fresh preferred
1 teaspoon dried thyme
1 teaspoon kosher salt - to taste
½ teaspoon ground black pepper - freshly ground, to taste
For Pastry and Assembly:
- 1 sheet puff pastry - thawed if frozen
1 large egg - beaten for egg wash
1 tablespoon milk - to mix with egg wash
Instructions
- Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
- In a sauté pan over medium heat, add olive oil. Sauté the diced onion until translucent and slightly golden, about 5-7 minutes. Add minced garlic and cook an additional 1 minute until fragrant. Let cool slightly.
- In a large mixing bowl, combine venison mince, cooled onion and garlic mixture, chopped kawakawa, thyme, salt, and black pepper. Mix until just combined—avoid overmixing for tender filling.
- Roll out the puff pastry on a lightly floured surface, and cut lengthwise into two equal rectangles. Divide the filling in half, forming long cylindrical logs along the center of each pastry strip.
- Brush one edge of each pastry strip with the egg-milk wash. Roll the pastry over the filling to close, seam side down. Cut each roll into thirds or desired size, then place onto the lined baking tray.
- Brush tops with remaining egg wash. Optionally, score tops slightly or sprinkle with flaky sea salt for texture.
- Bake for 25 minutes, or until pastry is puffed and richly golden. The internal temperature should reach 160°F (71°C).
- Let rest 5 minutes before serving to allow flavors to meld.
Notes
- You can substitute ground beef or lamb if venison is unavailable, though it will impart a richer fattier flavor.
- Kawakawa can be replaced with fresh oregano or a basil-mint blend if needed—but the native herb adds irreplaceable depth.
- To elevate further, fold a teaspoon of Dijon mustard into the filling for mellow tang.
- Pastry too soft to handle? Chill before cutting for cleaner edges.
Nutrition
Your questions, answered
Can I use regular ground beef or pork instead of venison?
Yes, both work. Ground pork is the closest match in texture and fat content to a traditional sausage roll filling. Ground beef works too, though the flavour will be milder and less earthy than venison.
Where do I find kawakawa leaves outside New Zealand?
Dried kawakawa is available through New Zealand specialty food retailers and some online spice shops that stock Pacific or Māori ingredients. Fresh kawakawa is harder to source internationally, but dried works at roughly half the quantity called for in the recipe.
Can I make these ahead for a party?
Yes — assemble and refrigerate the uncooked rolls on a lined tray, covered with plastic wrap, for up to 24 hours before baking. Pull them out 15 minutes before they go in the oven so the pastry isn’t ice-cold when it hits the heat.
How do I know when the filling is actually cooked through?
An instant-read thermometer inserted into the centre of a roll should read 160°F (71°C). Pastry colour alone isn’t a reliable guide, especially with thicker rolls.
My family doesn’t like strong game flavour — will they eat these?
Probably yes. Venison mince is milder than venison steak, and the onion, garlic, thyme, and kawakawa all round out any gaminess. If you want to go milder still, a 50/50 mix of venison and ground pork tones it down further without changing the texture.
How many rolls does this recipe actually make, and are they filling enough for a meal?
The recipe makes 6 rolls. Two rolls per person is a solid main serving alongside a simple salad or roasted vegetables — one roll works as a snack or light lunch portion.
