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