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VENISON WELLINGTON


A variation on the classic Beef wellington, if executed well the wellington is a thing of shear beauty, perfectly cooked meat with crisp pastry........ it will take time, and it's certainly worth taking the time to do the wellington well, I use pancakes to wrap around the meat, some do some don't, it's just a good way of soaking up some of the meat juices so that the pastry doesn't become too soggy


This recipe will serve 4 people


SHOPPING LIST


  1. 1kg of ready made ready rolled puff pastry

  2. 500g of trimmed loin of venison

  3. 4 large outer leaves of a Savoy cabbage


FOR THE MUSHROOM MIX

  1. 1 small shallot finely chopped

  2. 2 crushed cloves of garlic

  3. 500g of finely chopped chestnut mushroom

  4. A good pinch of fresh thyme leaves


FOR THE PANCAKES


  1. 100g of plain flour

  2. 2 eggs

  3. 350ml of milk

  4. 50g of melted butter

  5. A good pinch of salt

  6. A good handful of fresh chopped parsley and chervil


Preheat the oven to 200c and place a baking tray in the oven to get hot