Venison & wild mushroom Wellington

Name: Venison & wild mushroom Wellington
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps olive oil; 1 trimmed loin of venison weighing about 1kg, cut into 2 equal pieces. Ask for the loin or the loin fillet off the bone, well-trimmed; 2 Tbsps English mustard; 300 grams mixed wild mushroom, trimmed and cleaned; 6 slices prosciutto; 2 thin herb pancakes, see method, below; 500 grams pack all-butter puff pastry; 3 egg yolks, beaten; 100 grams plain flour; 1 egg; 250 milliliters milk; 1 serving snipped chives; 1 handful chopped flat-leaf parsley; 1 drop a of oil; 1 kg floury potatoes; 150 milliliters warm double cream; 50 grams butter; 24 baby carrots; 1 knob butter; 1 finely chopped shallot; 1 small knob a of butter; 1 sprig a of thyme; 300 milliliters port; 600 milliliters fresh chicken stock

Venison & wild mushroom Wellington might be just the main course you are searching for. This recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 1128 calories, 27g of protein, and 68g of fat. This recipe serves 6. This recipe from BBC Good Food requires chicken stock, egg, a drop of oil, and port. From preparation to the plate, this recipe takes around 3 hours and 15 minutes. If you like this recipe, you might also like recipes such as Venison steaks with wild mushroom sauce, Wild venison, field mushroom & ale pudding, and Wild Mushroom and Venison Stroganoff for Two Lucky People.

Instructions

Heat half the oil in a frying pan and quickly seal the venison for about 2 mins on each side until browned.

Ingredients you will need

Venison

Cooking Oil

Equipment you will use

Frying Pan

Remove the meat from the pan, brush all over with the mustard and leave to cool.

Ingredients you will need

Mustard

Meat

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Frying Pan

Mince the mushrooms in a food processor.

Ingredients you will need

Mushrooms

Ground Meat

Equipment you will use

Food Processor

Place the pan back on the heat with the rest of the oil and add the mushrooms. Season with salt and pepper and fry over a high heat for 5 mins until the excess moisture has evaporated and you have a thick paste. Season, transfer the mushrooms to a bowl and leave to cool.

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Salt And Pepper

Mushrooms

Cooking Oil

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Bowl

Frying Pan

Lay 2-3 large sheets of cling film overlapping each other on a clean surface.

Lay the slices of prosciutto overlapping lengthways in 2 rows of

Ingredients you will need

Prosciutto

Sit one of the pieces of venison in the middle of the prosciutto. Press the mushrooms over the venison and sandwich with the other piece of venison.

Ingredients you will need

Prosciutto

Mushrooms

Venison

Roll into a tight package (see step-by-step images above) and leave to chill in the fridge.

Ingredients you will need

Roll

Lay out another couple of pieces of cling film. Trim the pancakes into squares and lay them overlapping on the cling film.

Remove the cling film from the prosciuttowrapped meat and place the meat on top of the pancakes.

Ingredients you will need

Meat

Roll up tightly again in cling film, then place in the fridge to hold its shape.

Ingredients you will need

Roll

Roll the pastry out to a large rectangle big enough to easily wrap the meat in, then brush all over with egg yolk. Unwrap the cling film from the pancake-wrapped venison and roll to completely encase in the pastry. Tuck the ends in and trim any excess.

Ingredients you will need

Egg Yolk

Venison

Meat

Roll

Wrap

Lay out more cling film and finally roll into a tight package to get an evenly thick log. Tie the ends of cling film to keep the package tight and leave in the fridge overnight or in the freezer for an hour. Can be made to this point up to a day in advance.

Ingredients you will need

Roll

When ready to cook, heat oven to 220C/200C fan/gas

Equipment you will use

Oven

Remove the cling film and brush the Wellington all over with egg yolk. Sit it on a baking tray lined with baking paper and lightly score in a feathered fashion.

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Egg Yolk

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Baking Paper

Baking Pan

Bake for 50 mins for medium rare, dropping to 200C/180C fan/ gas 7 if the pastry becomes too brown.

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Oven

Remove from the oven to rest for 20 mins. If you prefer the meat well done, turn oven off after 40 mins and leave to rest inside. Trim the end of the pastry, carefully carve in slices about 3-4cm thick and serve.

Ingredients you will need

Meat

Equipment you will use

Oven

To make the pancakes for the Wellingtons, tip 100g plain flour into a bowl. Beat 1 egg with 250ml milk and gradually whisk into the flour until smooth. Stir in some snipped chives and a handful of chopped flat-leaf parsley just before cooking, then heat a drop of oil in a large non-stick frying pan and swirl around some of the batter to make a thin pancake. When the pancake is done, make another 3 and set aside. The pancakes can be made 2 days in advance.

Ingredients you will need

Flat Leaf Parsley

All Purpose Flour

Chives

Milk

Egg

Cooking Oil

Equipment you will use

Frying Pan

Whisk

Bowl

For a creamy mash, chunk 1kg floury potatoes.

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Potato

Place in a pan of cold salted water and bring to the boil. Simmer for about 15 mins until completely tender, then drain and return to the pan over a low heat for a few mins to dry out. Press the potatoes through a ricer and gradually add 150ml warm double cream and 50g butter. Season to taste and serve, or leave to cool and reheat in a pan or microwave with a touch more cream and butter. The mash can be made a day in advance.

Ingredients you will need

Double Cream

Potato

Butter

Cream

Water

Equipment you will use

Microwave

Potato Ricer

Frying Pan

For the carrots, peel and trim 24 baby carrots (a mix of white and orange if you can find them) but keep them whole. Boil for 2-3 mins in salted water until just tender, then drain.

Ingredients you will need

Baby Carrots

Carrot

Orange

Water

Heat a large knob of butter in a frying pan and sizzle the carrots for 8-10 mins until golden.

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Carrot

Butter

Equipment you will use

Frying Pan

Serve the carrots or cool and reheat in a pan with a touch more butter or in the microwave. The carrots can be made a day in advance.

Ingredients you will need

Carrot

Butter

Equipment you will use

Microwave

Frying Pan

To make a delicious port sauce, sweat 1 finely chopped shallot in a little butter with a thyme sprig.

Ingredients you will need

Shallot

Butter

Sauce

Thyme

Port

Pour in 300ml port and reduce by two-thirds, then add 600ml fresh chicken stock and reduce again by two-thirds until syrupy. Strain into another saucepan ready to be reheated. The sauce can be made 2 days in advance and reheated in the saucepan, adding a splash more stock if too thick.

Ingredients you will need

Stock