On a cold night mid-week, it is nice to have a well-stocked freezer! We pull out a couple of nicely trimmed roe venison fillets, some duxelles from the last time we did beef wellington and that was very nearly it.
Browned the fillets, onto the duxelles on a couple of slabs of pastry and into the oven. The most challenging element was rolling out the pastry with my fancy French-style tapered rolling pin.
When we used to do Wellington for the family, Paul's nephew would always call these "sausage rolls". So there you go, best sausage roll in the world. But if you get ketchup anywhere near it I will slap you into the middle of next week. It gets the proper oozing of juices into the pastry, and then the crisp outside, with the meltingly tender, well-flavoured meat, given an extra breath of gaminess from the duxelles. Some nicely iron-y greens and a glass of one of the butch-er red wines are all that is required.