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
1kg of ready made ready rolled puff pastry
500g of trimmed loin of venison
4 large outer leaves of a Savoy cabbage
FOR THE MUSHROOM MIX
1 small shallot finely chopped
2 crushed cloves of garlic
500g of finely chopped chestnut mushroom
A good pinch of fresh thyme leaves
FOR THE PANCAKES
100g of plain flour
2 eggs
350ml of milk
50g of melted butter
A good pinch of salt
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