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Venison Wellington
Venison Wellington
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Total Time:
1 hour
Indulge in the rich, lean wild venison Wellington with zinc and iron for a show-stopping feast from Friday Night Feast. Top-notch flavor explosion!
Ingredients:
  • 1 kg centre fillet of free-range venison (I used wild British fallow)
  • 1 teaspoon juniper berries
  • ½ a bunch of fresh thyme (15g)
  • 3 sprigs of fresh rosemary
  • 400 g mixed mushrooms
  • 25 g dried porcini mushrooms
  • 1 clove of garlic
  • 1 small knob of unsalted butter
  • truffle oil
  • 1 whole nutmeg for grating
  • plain flour for dusting
  • 1 x 500 g block of all-butter puff pastry
  • 1 large free-range egg
Instructions:
  • Take the venison out of the fridge 1 hour before cooking. Preheat the oven to 200°C/400°F/gas 6. Crush juniper berries until fine. Finely chop 3 sprigs of thyme and all the rosemary. Rub the venison with olive oil, salt, pepper, juniper, and herbs. Sear the venison in a hot pan for 2 minutes per side. For the filling, clean and tear mushrooms, soak porcini in boiling water. Cook garlic, mushrooms, porcini, and herbs until soft. Add truffle oil and nutmeg, then chop to a coarse pâté. Roll out pastry, spread pâté, place venison, wrap in pastry, seal, and brush with egg wash. Bake for 30 minutes. Let rest for 5 minutes before slicing. Serve with gravy and greens.

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