Venison Wellington

Name: Venison Wellington
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 700 grams trimmed loin of venison; 1 Tbsp olive oil, plus a little extra; 2 Tbsps English mustard; 50 grams butter; 1 large shallot, finely chopped; 1 garlic clove, crushed; 400 grams chestnut mushroom, very finely chopped in a food processor; 1 Tbsp finely chopped thyme leaves; 1 Tbsp finely chopped parsley; 2 Tbsps brandy; 12 slices prosciutto; 375 grams pack all-butter puff pastry; 2 egg yolks, beaten; 1 serving mashed root veg; 1 serving gravy

Venison Wellington might be a good recipe to expand your main course recipe box. One serving contains 836 calories, 44g of protein, and 45g of fat. This recipe serves 6. A mixture of garlic clove, egg yolks, pack all-butter puff pastry, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. Users who liked this recipe also liked Venison & wild mushroom Wellington, Venison Bourguignon (Venison Stew), and Best Beef Wellington.

Instructions

For detailed step-by-step images to help with creating your Wellington, visit our guide page. Firstly, dry the venison with kitchen paper, then season well.

Ingredients you will need

Venison

Heat the oil in a frying pan and sear the meat all over for about 8 mins.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Frying Pan

Brush with mustard, leave to cool, then chill for 20 mins. Reserve any juices for the gravy.

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Mustard

Gravy

Melt the butter and soften the shallot and garlic.

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Shallot

Butter

Garlic

Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture.

Ingredients you will need

Mushrooms

Seasoning

Herbs

Add the brandy and cook until its evaporated. Leave to cool.

Ingredients you will need

Brandy

Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice.

Ingredients you will need

Prosciutto

Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.

Ingredients you will need

Prosciutto

Mushrooms

Spread

Place the fillet in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.

Ingredients you will need

Prosciutto

Mushrooms

Meat

Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30 mins to firm up.

Ingredients you will need

Sausage

Roll

On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.

Ingredients you will need

Roll

Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.

Ingredients you will need

Prosciutto

Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.

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Egg

Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.

Ingredients you will need

Meat

Roll

Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped.

Ingredients you will need

Meat

Equipment you will use

Baking Sheet

Brush the pastry all over with beaten egg yolk.

Ingredients you will need

Egg Yolk

Chill for at least 30 mins or up to 24 hrs. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through.

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Knife

Heat oven to 220C/200C fan/gas

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Oven

Lightly oil a non-stick baking tray and heat until hot.

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Cooking Oil

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Baking Pan

Put the Wellington on the tray and bake for 30 mins (35 mins for well done).

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Oven

Remove from oven, brush with extra egg and rest for 20 mins.

Ingredients you will need

Egg

Equipment you will use

Oven

To make venison gravy, melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 thyme sprig, and cook until soft.

Ingredients you will need

Whole Garlic Cloves

Shallot

Venison

Butter

Gravy

Thyme

Equipment you will use

Frying Pan

Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds.

Ingredients you will need

All Purpose Flour

Port

Add 400ml beef stock and any reserved juices from the venison, then reduce again by two-thirds until syrupy. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving.

Ingredients you will need

Beef Stock