Tried something new.

[VSS]

Rolled fallow breast with sausagemeat stuffing:

 

[willie_gunn]

Looks the business - how did it taste?

 

[Olaf]

Rolled fallow breast with sausagemeat stuffing:

View attachment 338884

Nice, how did you cook it and how did it turn out?
I like to do something similar that is a German recipe. Instead of using the sausage meat you spread a little Dijon mustard on the inside of the flattened breast, then sprinkle chopped onion gherkin cubed smoked back bacon and a little finely chopped garlic, thyme , salt and pepper then roll it up and string it like you have there.
You then brown it off well, put it to one side and make a well browned vegetable and onion dark stew base, add a little red wine dark stock ( beef will do) and add back in the rolled breasts ( I normally make several as there is not much on them) then slowly cook it for 3 -4 hrs on a low oven. Take everything out, thicken the sauce with a chestnut brown roux and serve with boiled floury potatoes and stewed red cabbage and apple ( German style) .
Kindest regards, Olaf

 

[tozzybum]

A family favourite used to be loin rolled around a whole black pudding .
Sausage meat could definitely be a very nice alternative .

 

[lochty]

@VSS You've got me thinking......top of shoulder and ribs stuffed with white pudding. I'll keep you posted.

 

[Cyres]

I do roe as per standard lamb method.
V good
D

 

[DevonRifle]

I de-bone the ribs on Roe and wrap it around a home-made stuffing mix. Cooked in a slow cooker with some home made blackberry jam and venison stock.

 

[Free range rob]

That looks bloody handsome, and I have to say, very well presented

 

[VSS]

Looks the business - how did it taste?

We've done them before with chestnut & blackberry stuffing, and they've always been delicious, but this is the first time I've tried doing them as a product to sell - hence the thread title.
I used sausagemeat (our own) in these primarily for convenience, as I already have appropriate labels set up.

 

[RM100]

I’m getting some really great ideas here, lads

 

[slider]

I roll haggis into roe haunch. Really nice.

 

[VSS]

I've just sold 3 out of the 4.
So far so good!
Kept one back for tomorrow.

 

[Hunter300]

Price?

 

[shakey jake]

@VSS have you tried making your own haggis using your fallow deer? i made some early this year and its very easy. i used roe and sheep pluck

 

[bullet chucker]

I've just sold 3 out of the 4.
So far so good!
Kept one back for tomorrow. View attachment 339108

ACE OF CLUBS!

 

[Tis1979]

looks fantastic, well done

 

[ikapdunn]

Looks great

 

[VSS]

Price?

£16/kg for the rolled breast, which beats putting it through the mincer for £10/kg.

@VSS have you tried making your own haggis using your fallow deer? i made some early this year and its very easy. i used roe and sheep pluck

Done faggots, but not haggis - yet!

 

[shakey jake]

£16/kg for the rolled breast, which beats putting it through the mincer for £10/kg.

Done faggots, but not haggis - yet!

i use the great british chef recipe. couldnt believe how cheap and easy and good. freezes well too. could even use veg suet to keep the vegans happy! well maybe not quite