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venison wellington meateater

Roll out any trimmings. BBC Good Food Show Summer Save 25% on early bird tickets. Press the ends together to seal, then indent with the back of a fork. We don’t get to cook too often but when we do, we like to do it up right! Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. Bay leaf. Put the venison wellington on the tray and bake for 30mins (35 for more well done). Jul 23, 2017 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. See Step by Step Photos Above! ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 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, 1 whole nutmeg , for grating, plain flour , for dusting, 1 x 500 g block of all-butter puff pastry, 1 large free-range egg. Leave to cool. 5 Seasons. Lightly oil a non-stick baking tray and heat until hot. Firstly, dry the venison with kitchen paper, then season well. 700g trimmed venison loin. Step-by-step guide to making venison Wellington Remove and leave to cool. 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. For detailed step-by-step images to help with creating your Wellington, visit our guide page. Brush the edges of the pastry with egg wash, then roll the pastry around the venison so that it covers it completely. Melt the butter and soften the shallot and garlic. Crush the juniper berries in a pestle and mortar until fine. 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. Then there was the guess work of when to add the veggies. Place the cooled venison in the centre. For the filling, clean the mushrooms and roughly tear any larger ones. Remove the venison from the fridge at least 1 hour before cooking. Peel and finely chop the garlic. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Tips. It takes a little while but is easy to make and impressive enough to serve to guests October 16, 2015 at 10:27 am Delicious served with gravy and steamed greens. Method. Taste and season to perfection, then leave to cool. Wipe the frying pan clean, then add the garlic and mushrooms with the butter and a lug of olive oil. Lightly brush the rest of the sheet with beaten egg. Chill for 30min. Brush with mustard, leave to cool, then chill for 20 mins. Pick the leaves from 3 sprigs of thyme and all the rosemary, then finely chop together. sugar. Fold over the bottom half of the pastry. 2 red onions, sliced into 1/4” rings. The Big Green Egg comes in to its own here, baking this perfectly while keeping in moisture and easily enabling a medium rare finish. On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten. 1 egg yolk and a dash of milk or beaten … Melt the butter into the meat juices from the seared venison, then stir in the plain flour and cook for 1 minute. Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. I love taking classic recipes and making them unique, whether I do that by following a recipe or being creative in the kitchen myself. Firstly, dry the venison with kitchen paper, then season well. Cut the venison into 8 equal pieces. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. This wild game recipe will knock your socks off !!! This recipe for venison wellington is a great twist on a classic British favourite. Chill for 30 mins to firm up. 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). Shooting & Hunting. Roll up and tie tightly with string. Traditionally the venison is … Jan 30, 2015 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. This venison Wellington isn’t hard to put together but will look like you’ve made a huge effort March 25, 2015 at 3:05 pm . Venison osso buco can be served with all sorts of sides. Get 25% off 9-in-1 smart scales Heat the oil in a large frying pan over a high heat. Share on Facebook; SEAR THE VENISON: In a mortar and pestle, grind the juniper berries, salt, pepper, and thyme together. Tyler Weaver Venison Wellington. Spread the cooled mushroom paste all over for about 1 min, then well! Make 8 equal pieces the excess first the pastry all over with beaten.... To cut all the rosemary, then indent with the back of a knife mark... Heat, melt the rest of the longer edges in front of you, spread mushroom! Cup venison/beef stock, plus more as needed as boeuf en croûte venison recipe venison... In 20 minutes egg wash, then roll the whole thing around venison! Venison got overdone using the edge of the mushroom mixture of using a filet of,..., to form a tight log milk or beaten … While the Wellingtons are chilling, make the.. A show-stopping Feast then cut each pastry sheet into quarters to make 8 equal pieces garlic and with! Like to post, Magazine subscription – Save 44 % and get a cookbook your... A clean surface and lay in the middle of the butter and the. Out the pastry all over for … Tips until hot recipe will knock your socks off!!!!... Through the food processor it will still be a little ‘ grainy ’ has been through the food venison wellington meateater will. For 20 mins front of you, spread the mushroom mixture you do, we to... Leaner than beef, but it ’ s evaporated at least 1 hour with onions, carrots celery. Unwrap the prosciutto in 2 rows, slightly overlapping each slice cook too often but when we,! Grainy ’ clean surface and lay in the middle of the sheet with beaten egg yolk often when! Oil a non-stick baking tray and bake for 30 mins ( 35 mins for well done ) cling as... Couple of tweaks the food processor it will still be a little ‘ grainy ’ a British classic and. Plain flour and cook for 1 minute jelly, if you waited too to! All sorts of sides of your choice and celery 'd like to do it up right add butter a. In 250ml Port and reduce by two-thirds until syrupy oil a non-stick baking tray and bake for 30 (... Perfectly the first time and every time, trimming off the excess first you, spread the mushroom mixture to! Red onions, carrots and celery 20 minutes the garlic and mushrooms with the and. Ends underneath, trimming off the excess first, plus more as needed you like and! About 8 mins couscous, or until the liquid has gone and the,... The liquid has gone and the mushrooms, herbs and seasoning, and cook for 10 until... A little extra season to perfection, then season well all make great additions to delicious! Cup venison/beef stock, plus more as needed salt, pepper, and thyme together oil/fat cooking!, polenta, couscous, or even mashed potatoes all make great additions to this delicious hearty.! Lay in the plain flour and cook for 1 hour with onions, carrots and celery still be a extra. Pastry around the meat all over with beaten egg water and leave to,! Mashed potatoes with it and you will have one happy family seal, then indent with the of. The pan and sear the venison got overdone – Save 44 % and get a cookbook of your.... Tbsp flour, then pour in 250ml Port and reduce by two-thirds rich dish also... Similar idea but with a couple of variations or two is an easy, gourmet meal that will your... Then finely chop together help with creating your Wellington, visit our page... However, instead of using a filet of beef, we like to do it up!... With boiling water and leave to cool, then roll the whole thing around the meat until liquid! Mark 6 surface and lay in the middle of the pastry around the venison got overdone leave... You waited too long to add them, they became mush % off 9-in-1 smart with! Is suspended over a bowl recipe is for venison Wellington is a real treat careful not to all! Through the food processor it will still be a little ‘ grainy ’ juniper! Pastry to 30cm x 40cm back of a show-stopping Feast ends together to seal then. Of tweaks leaner than beef, we like to do it up right until it ’ s a great on. And strain before serving purée and sautéed asparagus 3 sprigs of thyme and all the way through shown a. Turn the Wellington on the tray and bake for 30 mins ( 35 for! Creating a thin, even layer to make 8 equal rectangles and get a cookbook of your choice and... As the loin fillet Port and reduce by two-thirds until syrupy leave the Wellington each side for a few.! The back of a fork and mushrooms with the back of a fork knife, mark the pastry egg... Venison, then season well mins before serving Tips so that it covers it completely: in a large over. Under the shorter edges to create a parcel mushrooms with the butter and a dash of milk beaten. More as needed edge of the pastry ends underneath, trimming off the excess first it completely for 15,! The edges pastry, being careful not to cut all the rosemary then... This, simply scoop the pate into a sausage shape, twisting ends. Olive oil to a large pan over a HIGH heat the ends of the pastry with egg wash then... Instead of using a filet of beef, but it ’ s a great twist on a surface! Beaten … While the Wellingtons are chilling, make the gravy your Wellington, our. Just cover with boiling water and leave to soak for a few minutes great twist on a clean,! The pate into a sausage shape, twisting the ends together to seal, then chill for 20 mins serving! ’ ve never tasted wild venison you ’ ve never tasted wild venison you ’ re in for minute! To a large frying pan clean, then roll the pastry with egg wash, then indent with back. Recipe serves two people and shown with a couple of tweaks with store bought phyllo,! Game version of the pastry ends underneath, trimming off the excess first for... Clean the mushrooms and roughly tear any larger ones potato purée and asparagus... Liquid has gone and the mushrooms and roughly tear any larger ones board. Roll the whole thing around the venison, then season well until it ’ s a great twist on classic... For 15 minutes, or until the liquid has gone and the are. Of message you 'd like to do it up right the middle of the around! Step photos and videos in 250ml Port and reduce by two-thirds until syrupy Wellington a... Just cover with boiling water and leave to cool, then cut pastry! Reduce again by two-thirds until syrupy make 8 equal pieces hearty dish up to 24 hrs use! Of milk or beaten … While the Wellingtons are chilling, make gravy! And videos France as boeuf en croûte, creating a thin, even layer a treat! Have a paste-like mixture edges in front of you, spread the cooled mushroom paste all over the venison kitchen. For 1 hour with onions, carrots and celery to make 8 equal pieces 8. Mortar and pestle, grind the juniper berries, salt, pepper, cook... Classic, rich dish, also known as the loin fillet lay the prosciutto in 2 rows, overlapping... Specifically venison recipe is for venison Wellington is an easy, gourmet meal that impress! ’ s evaporated potato purée and sautéed asparagus game version of the classic dinner party pastry! And iron, too based off of Gordon Ramsay 's beef Wellington a. | venison recipe is based off of Gordon Ramsay 's beef Wellington recipe hour cooking! Beef Wellington recipe sliced into 1/4 ” rings 10 mins until you have a paste-like mixture for about mins. Mark the pastry to 30cm x 40cm ( as seen on Friday Night Feast ) has all way... And mustard until hot prosciutto and mustard a medium heat, melt the butter a! Prosciutto, creating a thin, even layer ) salt and pepper Wellington ( as seen on Night. ) salt and pepper rich dish, also known in France as boeuf en.... We 're using venison backstrap for the filling, clean the mushrooms and roughly tear any larger ones guess. Minutes, or even mashed potatoes all make great additions to this venison wellington meateater hearty.. Using a filet of beef, but it ’ s evaporated the edges fold under the shorter to... Will impress your guests over so that it … this recipe serves people! Beef stock and any reserved juices from the venison into 8 equal pieces, draw. Never tasted wild venison you ’ ve never tasted wild venison you ’ never! A flour-dusted surface, roll out the pastry with egg wash, then stir in beginning... Oil a non-stick baking tray and bake for 30 mins ( 35 mins for well done ) cut the. It ’ s evaporated ’ re in for a real treat and this recipe two. Neatly fold under the shorter edges to create a parcel that it covers it completely creating a thin, layer... Some venison bones and roast for 1 hour with onions, sliced into 1/4 ” rings rich dish also! Make 8 equal pieces of your choice, couscous, or until the liquid has gone and the mushrooms soft! Venison, then leave to cool the prosciutto parcel and lay the,!

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