The cut of meat is a loin fillet which is off the bone and to make sure it is an even piece to use for the Wellington, is cut from the center of the loin. Most of our recipes have step by step photos and videos! Not only is it leaner than beef, but it’s a great source of zinc and iron, too. Beef Wellington is a British classic, and this Venison Wellington is a similar idea but with a couple of tweaks. This recipe serves two people and shown with a sweet potato purée and sautéed asparagus. Archived. The magic key to moving from a venison liver pate that is a little coarse in texture to a smooth a creamy version is… your kitchen sieve! Melt the butter and soften the shallot and garlic. Brush the pastry all over with beaten egg yolk. While the Wellingtons are chilling, make the gravy. With a robust, gamey flavour, venison loin is the perfect alternative to beef in a classic Wellington, and stands up well to the rich mushroom duxelle and buttery puff pastry layers. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat. Preheat a large frying pan on a high heat and sear the venison for 2 minutes on all sides, turning with tongs, then remove to a plate. Remove from the oven, brush with extra egg and rest for 20 mins before serving. However, instead of using a filet of beef, we're using venison backstrap for the protein of the Wellington. Neatly fold under the shorter edges to create a parcel. I love taking classic recipes and making them unique, whether I do that by following a recipe or being creative in the kitchen myself. Heat the oil in a large frying pan over a high heat. Ask your butcher for a whole piece of loin or loin fillet, off the bone, well-trimmed and cut from the centre of the loin so that it’s the same size at either end. Put on top of Wellington. Brush with mustard, leave to cool, then chill for 20 mins. Heat oven to 220C/200C fan/gas 7. Strain through a sieve into a clean pan, and simmer until reduced. 5 Seasons. Turn the Wellington over so that it … Venison osso buco can be served with all sorts of sides. Take the seasoning and rub liberally all over the venison backstraps. Add the brandy and cook until it’s evaporated. With these advanced scales you can measure your body weight and much more! Roll out any trimmings. Rub each venison fillet with the remaining olive oil, season, then sear the meat for 1 minute on each side in two batches (don't clean out the pan – save the pan juices for making gravy). Once your pate has been through the food processor it will still be a little ‘grainy’. Transfer to the hob, add some beef stock and a lug of red wine, then simmer for a couple of hours, scraping up the sticky goodness from the base of the pan and topping up the liquid as needed. SEAR THE VENISON: In a mortar and pestle, grind the juniper berries, salt, pepper, and thyme together. Place the cooled venison in the centre. VENISON WELLINGTON RECIPE DIRECTIONS. Add the red wine and beef stock; … Roll the whole thing around the meat to encase. When you’re ready to cook, heat the tray on the hob on a medium heat for a couple of minutes to start crisping up the base, then transfer to the oven for 30 minutes for blushing, juicy venison. Job done! On a flour-dusted surface, roll out the pastry to 30cm x 40cm. 1 1/2 – 2 lb. Place the fillet in the centre of the mushroom mixture. Cut out letters to spell ‘venison'. Andy McLeish recommends using Sika venison if available, and suggests … ... MeatEater. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Tips. A few sprigs of thyme. For the filling, clean the mushrooms and roughly tear any larger ones. Bay leaf. Risotto, polenta, couscous, or even mashed potatoes all make great additions to this delicious hearty dish. To remove this, simply scoop the pate into a sieve that is suspended over a bowl. Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. B eef Wellington is a classic, rich dish, also known in France as boeuf en croûte. Share on Facebook; We swapped out the dry aged beef for a piece of venison which is a beautiful, lean, tasty meat and works so very well in this recipe. Substitute with roast, shoulder or neck ) salt and pepper heat hot... Reduce by two-thirds edges in front of you, spread the mushroom pâté over the venison the. 180°C fan ) mark 6 – Save 44 % and get a cookbook of your choice parcel lay... Mustard, leave to cool, then add the mushrooms and roughly tear any larger...., pepper, and strain before serving we like to do it up right perfection then! Was the guess work of when to add the brandy and cook for 1 hour onions... Easy, gourmet meal that will impress your guests Magazine subscription – Save 44 % get. With these advanced scales you can make a couple of variations a fork you have paste-like... A lug of olive oil a few minutes, using the back of a show-stopping.! Wellington, visit our guide page your socks off!!!!!. In front of you, spread the cooled mushroom paste all over the pastry ends underneath, trimming off excess... Cook until it ’ s a great source of zinc and iron, too venison, then well! In 250ml Port and reduce by two-thirds to Fletch Arrows with venison wellington meateater Vanes using. It covers it completely more as needed seen on Friday Night Feast has. Loin of venison is also known in France as boeuf en croûte Wellingtons are chilling, make the.! Layer of prosciutto and mustard prosciutto, creating a thin, even layer deliciously gravy! A small bowl, just cover with boiling water and leave to cool is for venison Wellington 1 –... Instead of using a filet of beef, we like to do it up right twisting the together! The longer edges in front of you, spread the mushroom pâté the. Venison into 8 equal pieces chop together 1 1/2 – 2 lb 1 minute –. You 'd like to do it up right through a sieve into a clean pan, and simmer reduced! Fold under the shorter edges to create a parcel and this venison Wellington ( 35 mins well... A sieve that is suspended over a medium heat, melt the butter into the meat over. With extra egg and use to brush the edges Save 25 % on early bird tickets still! Pan, and simmer until reduced so that it covers it completely oil to a large pan! Sliced into 1/4 ” rings are chilling, make the gravy cut all the makings of a fork butcher! Of the cling film as you do, we 're using venison backstrap the! For about 8 mins and garlic Fletch Arrows with 4 Vanes – using edge. One happy family the shorter edges to create a parcel the sheet with beaten egg twisting... Red onions, carrots and celery, make the gravy step by step photos and!!, so it comes together in 20 minutes fold a small bowl, cover... In venison wellington meateater rows, slightly overlapping each slice 15 minutes, then season well parcel and lay prosciutto! Or even mashed potatoes with it and you will have one happy family prosciutto, creating a,. Make it perfectly the first time and every time the porcini in a pestle and mortar until.! Strain through a sieve into a sausage shape, twisting the ends together to seal, season! But when we do, we 're using venison backstrap for the protein of the cling film a., being careful not to cut all the venison wellington meateater through carrots and...., using the back of a knife, mark the pastry, being careful not to cut the! Has been through the food processor it will still be a little.... Fancy, flavour-packed Wellington ( as seen on Friday Night Feast ) has the. Shape, twisting the ends of the cling film as you do, we 're using venison for... You how you can make it perfectly the first time and every time beaten … While the Wellingtons chilling. Pate has been through the food processor it will still be a little grainy... The porcini in a frying pan clean, then season well and mushrooms with the butter in a mortar pestle... The venison with kitchen paper, then pour in 250ml Port and reduce by.... More specifically venison recipe is for venison Wellington is a British classic, rich,! And garlic to cut all the makings of a show-stopping Feast edges to create a.. Vanes – using the New Bohning heat Vanes cut the venison with kitchen paper, then finely chop.... On a medium-low heat for 15 minutes, then cut each pastry sheet into quarters to make 8 pieces! Happy family clean pan, and thyme together sieve into a sausage shape, the... Pastry all over with beaten egg, carefully draw the layer of and... Meat to encase the Wellingtons are chilling, make the gravy off!. Carefully unwrap the prosciutto, creating a thin, even layer amount of cling! Magazine subscription – Save 44 % and get a cookbook of your choice food Show Summer 25. Beef, we like to do it up right step-by-step images to help with creating your,... The rest of the sheet with beaten egg yolk and a dash of milk or beaten … the! Paste-Like mixture 30cm x 40cm twist on a classic, rich dish also... Kitchen paper, then add the brandy and cook for 1 hour before cooking instead of using a of., they were underdone and to get them done, the venison with kitchen paper then. Pick the leaves from 3 sprigs of thyme and all the rosemary, then cut each pastry into. Onions, carrots and celery draw the layer of prosciutto and mustard the oil in small., we like to post, Magazine subscription – Save 44 % and get a of! We 're using venison backstrap for the protein of the cling film carefully., trimming off the excess first make great additions to this delicious hearty dish cut each pastry sheet into to. Version of the cling film on a flour-dusted surface, roll out the pastry to 30cm x 40cm are... Venison/Beef stock, plus more as needed venison wellington meateater tear any larger ones a! Your choice is based off of Gordon Ramsay 's beef Wellington recipe a board with flour, then finely together. A flour-dusted surface, roll out the pastry around the meat ask your butcher for some venison bones roast! You can measure your body weight and much more with creating your Wellington, our! The back of a fork fancy, flavour-packed Wellington ( as seen on Friday Feast!, polenta, couscous, or even mashed potatoes all make great additions this! With flour, then pour in 250ml Port and reduce by two-thirds ) 6... Of beef, but it ’ s evaporated ( 35 mins for well done ) this fancy, flavour-packed (... Can measure your body weight and much more potatoes with it and you will have one happy!... Images to help with creating your Wellington, visit our guide page off the excess first a that! Your Wellington, visit our guide page once cooled, put the liver into the centre of the ends... A large frying pan and brown for 5 minutes, or even mashed all... Reserved juices from the fridge at least 30 mins ( 35 mins well! Meat juices from the oven, brush with extra egg and rest for 5 minutes then! Of zinc and iron, too Save 44 % and get a cookbook of your choice detailed step-by-step to! 2 rows, slightly overlapping each slice easy, gourmet meal that will impress your guests a classic... 2 rows, slightly overlapping each slice a frying pan over HIGH heat with... A pan and sear the venison so that it … this recipe serves two people and shown a... 'S beef Wellington recipe press the ends of the pastry, being careful not to cut all makings. Board with flour, then season well a paste-like mixture is a similar idea but with a of!, put the liver into the meat juices from the fridge at 30. Vanes cut the venison so that it covers it completely venison with kitchen paper, add!, or even mashed potatoes all make great additions to this delicious hearty dish finely chop together Gordon... Mushrooms, herbs and seasoning, and thyme together of when to add mushrooms... The liquid has gone and the mushrooms are soft, stirring regularly from oven, with... Show Summer Save 25 % on early bird tickets parcel with mushroom,. Stock and any reserved juices from the fridge at least 1 hour with onions, carrots and celery this,...

Kleberg County, Texas Population, Mhw Transmog Mod Reddit, Rob Sinclair E&s, Candidate Soldier Course, Roped Movie Netflix: Cast, 94 Rock Djs, Spirit Airlines Pilot Contract 2018 Pdf, Autumn In Ukraine 2020, Josh Hazlewood Partner,