Venison Wellington

Wellington is one of our all time favourite dishes, and making it with wild Scottish venison adds a more gamey and richer, making the dish taste even better! If you are looking for the perfect dish to cook for a special occasion then no need to look any further, just follow the steps below:

  • 800g venison loin
  • 1tbsp olive oil
  • 50g of butter
  • 1 large shallot (chopped finely)
  • 1 garlic clove (crushed)
  • 400g chestnut mushroom (chopped finely)
  • 1bsp of thyme (chopped)
  • 1tbsp parsley (chopped)
  • 2 tbsp brandy
  • 12 slices prosciutto
  • Plain flour (for dusting)
  • 375g all butter puff pastry
  • 2 egg yolks (beaten)
  • Mashed potatoes and roots
  • Gravy

 

Cooking Method:

Step 1. Season the venison well. Heat the oil in a frying pan and hen sear all over for 9 minutes. Then leave to cool for around 20 minutes.

Step 2. Melt the butter and soften shallots and garlic. Add mushrooms, herbs and seasoning, and cook for 10 minutes until you have a paste. Add brandy and cook, then leave to cool.

Step 3. Overlap 2-3 sheets of cling film and lay prosciutto in 2 rows, overlapping the one before, Spread the mushroom past all over.

Step 4. Place the fillet in the centre of the mushroom mixture. Using the clingfilm, slowly pull the layer of prosciutto and mushroom around the meat.

Step 5. Roll into a sausage sharp, and twist the ends to make it tight. Chill for 30 minutes.

Step 6. On a lightly floured surface, roll the pastry into a rectangle bit larger than an open magazine, trim to neaten.

Step 7. Carefully unwrap the prosciutto parcel into the centre of the pastry.

Step 8. Fold the bottom half of the pastry over, and brush the rest of the pastry with a beaten egg.

Step 9. Roll the whole thing around the meat to encase. Fold the shorter edges to create a parcel.

Step 10. Transfer to a baking sheet and smooth the pastry around the meat, pressing firmly to avoid trapped air. Brush the pastry all over the beaten egg yolk.

Step 11. Chill for 30minutes to 24hours. Then cut the pastry to mark it, careful not to cut too deep. Heat oven to 220C/200C fan/ gas 7.

Step 12. Lightly oil a baking tray and heat in oven. Put the wellington on the tray and bake for 30minutes (35 for well done). Remove and brush with egg white and rest for 20minutes.

 

*inspired by BBC GoodFood