Try this tasty Venison Wellington recipe. Looks fantastic will make impressive #SundayLunch or dinner party. Venison now in season and on our counter.

Venison Wellington

Venison is virtually fat-free and has a wonderful flavour that lends itself to a variety of cooking methods.  It can be treated in much the same way as beef – with the loin or saddle best for roasting.   This recipe is a twist on Beef Wellington or as it is known in France “boeuf en croûte”. Venison is the perfect meat to use in place of beef fillet, especially for a smaller group of diners. 

Serves 4

Prep/Cook time  1hr 30mins

Venison Wellington Recipe Ingredients

500g Venison Loin from Morley Butchers

400g Mushrooms

1 Medium Onion

1 Garlic Clove

500g Puff Pastry

Fresh Thyme

1 Egg

Olive Oil

Salt & Pepper

Cooking Method Venison Wellington Recipe

  1. Heat two tablespoons of olive oil in a frying pan. When hot quickly seal and brown the venison. This will be about 2 mins on each side. . Remove the meat from the pan and leave to cool.
  2. Dice the onion and garlic and fry gently to soften you can do this in oil or butter as you prefer
  3. Chop finely or mince the mushrooms in a food processor add them to the onion and garlic the aim here is to remove the moisture and end up with a thick paste. Season with salt and pepper transfer to a bowl and allow to cool
  4. Roll out your Puff Pastry – allowing enough to wrap you venison well.  Spread your mushroom  and onion purée evenly over the pastry centre – avoid the edges as these will be overlapping to make the wellington parcel
  5. Place the cooled venison loin onto the mushroom/pastry and wrap. Brush the overlaps with beaten egg too create a good seal.
  6. Heat your oven to 220C/200C for a fan oven /gas 7.
  7. Brush the pastry of your Venison Wellington all over with the remaining beaten egg.  Score the pastry lightly in a diamond pattern then place on a baking tray lined with baking paper.
  8. Bake for 20 mins for medium rare, dropping to 200C (180C fan assist)/ gas 7 if the pastry becomes too brown. Remove from the oven to rest for 20 mins. If you prefer the meat well done, turn oven off  mins and leave to rest inside after the cooking time. The cooking time will vary with the thickness of the loin (longer thinner cooks more rapidly a thicker square shape more slowly)
  9. To serve carve in slices about 2-3cm thick

Venison Wellington Recipe serving suggestions

This will be delicious with some creamy mash potatoes and some roasted root vegetables.

 

 

Photo Credit: desireetsai via Compfight cc