Preheat your BBQ or oven to 400F/204C. I like to set the BBQ up with a kettle cone, but you could also use coal baskets. If you’re using an oven, use a baking tray lined with baking paper.

In a large bowl, add all the filling ingredients, then using your hands, mix well to combine.

Halve the pastry sheets lengthways to create four rectangular sheets, then evenly divide the venison mixture over each length of pastry. Using both hands, firmly roll the pastry over the mixture, sealing it with the egg wash.

Brush the tops with the remaining egg wash, then season with the everything bagel seasoning.

Tidy up the ends using a knife and cut each roll into thirds, giving you 12 rolls total.

Place the rolls onto a tray and into the fridge for 30 minutes to help firm them up.

Place the rolls into the preheated BBQ or oven for 25-30 minutes until golden and cooked through. Allow the rolls to cool slightly before serving.

Serve these wicked sausage rolls with a good tomato relish or the classic tomato sauce.

• 500g venison mince

• 100g cooked bacon, roughly chopped

• 1 Tbsp fresh rosemary, chopped

• 1 Tbsp fresh thyme, chopped

• 1 Tbsp Texanz Lamb & Game Rub

• 150g grated cheddar

• 1/3 cup fresh breadcrumbs

• 2 sheets of puff pastry

• 1 egg, lightly beaten

• Everything bagel seasoning