These little parcels of delicious game are really quite versatile, in that you can serve them portioned according to which course you are intending – they do make a really interesting starter when sliced thinly and served hot on a bed of pureed parsnip with a little rich red wine jus.
Alternatively, large thick slices can be presented with a medley of roasted vegetables and game chips as a main course.
We recommend that you simply remove the packaging and then wrap the roulade in foil. Place in a pre-heated oven, about 180 degrees C, Gas Mark 6 for 15 minutes. If you would like the bacon a little crispy you can open the foil for another 3 minutes or so, and then take from the oven and rest for at least 5 minutes before carving. Serve with a little red wine jus, to which you can add any juices that were remaining in the foil. Roasted vegetables are really nice with this winter dish, such as parsnips and carrots, and maybe some dauphinoise or broken new potatoes.