How to make Rudolph Wraps
These spiced venison and fruit parcels look great, and you can also jazz them up by tying chives around them or scattering them with chilli flakes, depending on the audience. Stress-tested on Mr M-W’s office team, they apparently go remarkably well with a glass of Grüner Veltliner or a light, apple-y Prosecco.
● 300g minced venison
● 270g ready-made filo pastry
● 150g melted butter
● 80g macadamia nuts, roughly chopped
● 80g dried prunes, finely chopped
● 1 cooking apple, peeled, cored and finely diced
● 1 medium onion, finely diced
● 2 slugs sweet soy sauce
● 2 tsp redcurrant jelly, dissolved into 100ml of boiling water
● 2 pinches cayenne pepper
● 1 good pinch chilli flakes or urfa pepper flakes
● 1 tbsp sunflower oil
● Splash of white wine (my excuse for opening a bottle whilst making these)
1 Make sure the filo pastry is out of the fridge and at room temperature. Leave it in the plastic cover until ready to use.
2 Preheat oven to 180˚C.
3 In a large frying pan, warm the oil and add the venison and onion. Fry gently for about 5 minutes until the onions are translucent. Add the apple, prunes, cayenne pepper, salt, chilli and sweet soy, stir and continue to cook until the apple has softened (about 5 minutes). If the mixture starts to dry out, add a splash of white wine.
4 Remove from heat and stir in the melted jelly and the macadamia nuts. At this stage the mixture should bind together. If it’s too liquid then continue to heat until it binds.
5 Cut the filo pastry sheets in half, then quarter each half so you end up with 56 squares approximately 12cm wide. Put half to one side and wrap in a damp tea towel to stop them drying out.
6 Brush two squares of filo completely with melted butter.
7 Put a dessert spoon of the venison mixture in the middle of one square and wrap it up in thirds, then wrap each end over the top. Turn this square upside down and place in the centre of the second filo square, pinching in from each corner to form a bag. Pinch the tops together to seal the parcel, the melted butter will help them stick together.
Repeat for all 28 parcels, putting them onto a silicone sheet on a large, flat baking tray.
8 Bake for 12 minutes then reduce heat to 160°C, turning the parcels on their sides if you have the time, and cook for a further 6 minutes.
9 Remove from oven when the filo has turned golden brown.
Best served while still warm with a glass of Prosecco.
From the sponsor...
The Traqueur rubber boot is the latest addition to Le Chameau’s shooting range, introducing new innovations, a contemporary look and technical attributes for beaters, pickers up and active shooters who require extra protection. As with all Le Chameau rubber boots, each pair of Traqueur is handcrafted by a single maître bottier, Master Bootmaker.
With double Kevlar® reinforcements to the front and sides, the boot provides 360ᵒ protection against abrasion and improved stability to your foot and ankle. It features a waterproof Riri Aquazip to the rear and a shock-absorbing, insulating, all-terrain Grip sole with reinforced shank for improved arch support and comfort when you are on your feet all day.
Another great feature of this boot is the technical, perforated 100% microfibre OnSteam® lining, which provides all-day comfort due to its thermo-regulating and anti-allergenic properties, as well as its ability to easily absorb and dissipate humidity. The lining is quick-drying, therefore preventing the development of bacteria which cause odour. OnSteam® performance is similar to our leather lining and it is therefore perfect as an all-year round boot and for temperatures to -5ᵒC.
Traqueur is available in classic Vert Chameau green, a stylish Marron Foncé brown and also in Realtree® Max-4 camo pattern.