Venison Wellington

Once again, we will be preparing our legendary Venison Wellington for Christmas, along with Beef Wellington, Vegetarian Wellington and Salmon encroute.  We use the finest venison or aged beef fillet, wrapped in Parma Ham, (or a crepe for the vegetarians) placed on a bed of wild mushroom duxelles, and then sealed into puff pastry.  Not only is this seriously delicious, but it is also a doddle to cook.  Each one will come with precise timings and simple cooking instructions.  Then you just need a celeriac mash, kale and cabbage, and you’re set to go.

Each Wellington parcel is made to order – with a two person portion costing £25. However, if you would like this for a dinner party for Christmas or New Year, then you simply let us know how many you are catering for and we will do the rest.

You can purchase your Vension or Beef Wellington here or order a salmon en-croute or Vegetarian Wellington by contacting us directly.

If, on the other hand you would prefer to make it yourself, then the recipe is here:

Venison Wellington Recipe

Venison Wellington is a delicious seasonal dish which uses the finest tasting venison loin and pairs it with wild mushrooms and prosciutto, wrapped in puff pastry. You can make individual portions which can be prepared the day before.

Serves 2

Venison Loin – 400g
Prosciutto – 6 slices
Puff Pastry – 200g
Butter – 25g
125g Chestnut Mushrooms chopped, or Dried porcini Mushroom – 25g
1 x Shallot – finely chopped
1 x Sprig of thyme
1 Egg yoke – beaten

Soak the chopped, dried wild mushrooms in hot water for 20 minutes.

Season the venison loin and sear all sides for a minute in a hot frying pan, put aside to cool.

In the same frying pan, sweat the shallots before adding sprig of thyme and the soaked mushrooms  with the liquid (or chopped chestnut mushrooms) and reduce to a thick sauce or duxelle. Remove from the heat and cool.

On a sheet of cling film, put down a layer of prosciutto with each piece overlapping, then place half the duxelle over the prosciutto and add the venison on top. Add the remaining duxelle over the top of the venison and roll the whole thing into a large sausage, twisting the ends of the clingfilm until it is tight. Place in the fridge while you prepare the pastry.

Roll out the puff pastry into a layer large enough to envelop the venison parcels. Brush with egg, place the wrapped venison loin in the centre and close the pastry parcel.

Place on a tray with baking paper, brush with egg wash and score. Serve with seasonal veg and a reduced red wine stock.

Cook in a pre-heated oven 180°C for 20mins for medium rare (the pastry should be golden brown). Probe with a meat thermometer for best results.