I started out participating as a beater and after few times I was obsessed about getting to know more about nature, wildlife and the hunting community. Venison Wellington “For The Welly!” By Sean Johnston Ingredients: 1 Decent sized “hunk of deer back strap” (Can be replaced with Beef, Elk, etc.. but Tenderloin for those) 2 ½ Cups of Mushrooms (Not canned!) Deer tenderloin wrapped in prosciutto, duxelles, and butter puff pastry. Now set a side to cool off for 15 minutes. Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Add the remaining oil and cook the onion for 2-3 minutes, then add the mushrooms and cook for a further 1-2 minutes, until soft. On high a heat, fry the backstrap for 2 minutes on each side. Ingredients. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Italian Venison Wellington takes the deer tenderloin and wraps it in puff pastry much like Beef Wellington. 1 of 2 Go to page. Next we vacuum sealed it and placed the meat in with our sous vide at 129 degrees F for 2 hours. Remove from the pan. Dry the venison, then season well with salt and pepper to taste. Gordon Ramsay’s Christmas Masterclass – Venison and Wild Mushroom Wellington As published in BBC Good Food Magazine – December 2009 Serves 6 Prep: a staggered 1 ½ hrs. 2 … Let’s get started! If you plan to serve on Christmas Day, order now for delivery or collection between 22-24 December to make sure it has a suitable use by date. Remove half the onions with a slotted spoon and set aside (this will be used for the gravy later). Dry the venison with kitchen paper, then season well. Exclusive offer from Good Food Deals: Add 400ml beef stock and any reserved juices from the venison, then reduce again by two-thirds until syrupy. Feb 24, 2016 - Cabbage rolls stuffed with venison and bacon, simmered in tomato, saffron and onion sauce. Ingredients for the Venison Wellington. 1 Medium Onion. Brush the edges of the pastry with egg wash, then roll the pastry around the venison so that it covers it completely. 1/2 teaspoon cracked pepper. Get three Forsythia ‘Mini Gold’ for half price! Venison and Haggis Wellington. Season the venison with salt and pepper and fry for about 20 seconds on each side, or until sealed and golden-brown but not cooked. https://www.greatbritishchefs.com/recipes/venison-wellington-recipe Carefully smooth the pastry over the filling to prevent air getting trapped between the pastry and meat. Thread starter Birddy; Start date May 27, 2019; 1; 2; Next. Heat the oil in a frying pan and sear the meat all over for about 8 mins. 75g unsalted butter. Leave to cool completely. Attachments. For the venison and pastry. By Antony Worrall Thompson. Roll the pastry out on a lightly floured work surface until it is very thin – about 25x35cm/10x14in. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer. Traditionally the venison is … Preheat the oven to 220C/200C Fan/Gas 7. This recipe is a twist on Beef Wellington or as it is known in France “boeuf en croûte”. Place the venison on top of the mushroom spread. Put on top of Wellington. 2 garlic cloves, finely chopped. 5-8 Slices of Prosciutto. Let’s get started! Sit one of the pieces of venison in the middle of the prosciutto. 1kg block ready-made puff pastry. Season all over with salt and pepper. About Post Author. Serves 4. Reserve any juices for the gravy. Brush with fresh butter. Add a layer of game paté before the mushrooms for a really rich recipe! Venison Wellington for Two. Enjoy any of these with confidence: 1) White: Burgundy Chardonnay. 2 tablespoons olive oil. Place the cooled venison in the centre. Sit it on the hot baking tray and roast for 20–25 minutes, or until golden-brown. Lightly brush the rest of the sheet with beaten egg. Fifth, bake the Italian Venison Wellington make Marsala sauce. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat. Brush with mustard, leave to cool, then chill for 20 minutes. https://www.greedygourmet.com/recipes-by-course/main-course/roast-venison 2) White: New Zealand Pinot Gris. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Step 2: Heat two tablespoons of olive oil in a frying pan. B eef Wellington is a classic, rich dish, also known in France as boeuf en croûte. Fold over the bottom half of the pastry. Venison is the perfect meat to use in place of beef fillet, especially for a smaller group of diners. Mary Berry shows you how to ensure a pink, juicy inside and crisp puff pastry on the outside. An irresistible venison Wellington that will really stop the show. The best 3 wines to pair with VENISON WELLINGTON BBC GOOD FOOD are below. The Big Green Egg comes in to its own here, baking this perfectly while keeping in moisture and easily enabling a medium rare finish. Prep 2 hours Cook 45 mins. About 900g Venison fillet. SEAR THE VENISON: In a mortar and pestle, grind the juniper berries, salt, pepper, and thyme together. 125g chicken or duck liver pate. Venison loin wrapped i... n garlic infused chestnut mushrooms wrapped in venison salami .I followed a James Martin recipe with some slight alterations. Venison Wellington: Ingredients: 2 Tablespoons Olive Oil 2 Tablespoons Butter 1- Venison Loin 2 Tablespoons Dijon Mustard 6 Slices Prosciutto 1 Shallot, chopped 2 garlic cloves, chopped 1 Cup Crimini Mushrooms, chopped 1 Tablespoon Chives, chopped 1-Package Puff Pastry, thawed 3- Egg yolks, beaten. Cut out letters to spell ‘venison'. 2 Sprigs of Thyme. See more Alternative Christmas dinner recipes (32). Easy Venison Wellington Bites Recipe. Turn the Wellington over so that it … This is the ultimate ready meal – a wellington with our own homemade pastry, mushroom duxelles, and either wild venison loin or Hampshire beef fillet, ready to pop in the oven for 20 minutes. Grape. Chill for at least 30 mins or up to 24 hrs. Venison Wellington “For The Welly!” By Sean Johnston Ingredients: 1 Decent sized “hunk of deer back strap” (Can be replaced with Beef, Elk, etc.. but Tenderloin for those) 2 ½ Cups of Mushrooms (Not canned!) 1 dessertspoon chopped thyme leaves. Venison loin wrapped in garlic infused chestnut mushrooms wrapped in venison salami . Roll the whole thing around the meat to encase. Roll out any trimmings. By Michael Pendley author of Timber 2 Table Wild Game Recipes December 7, 2016 Print Recipe While the meat is cooling down chop the mushrooms and rosemary. This simplified version is still full of flavour…and of course a total eye-catcher! Medium-rare backstrap will be better in the finished recipe. Reserve any juices for the gravy. Venison Wellington is a pleasure to feast on especially when it is made with local sustainable seasonal ingredients. I'll put the recipe on the website soon. 2 egg yolks, beaten; Directions. 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. See more beef wellington recipes (15) Easy beef Wellington. Sweet and smoky Bacon Onion Bourbon Jam combines with venison backstrap in the perfect dish for your holiday party. 400g Mushrooms. Reserve any juices for the gravy. Remove the lid and fry for a minute to drive off any liquid. To make venison gravy, melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 thyme sprig, and cook until soft. Add to skillet and sear on all sides, until browned, about 2 to 3 minutes. 2 Tbsp of Hot English Mustard. The texture of the phyllo dough may suffer a bit though. For the stuffing. Add the brandy and cook until it’s evaporated. 4. Place backstrap on top of the bacon and roll so that the venison is completely encased in the bacon. https://www.bbc.co.uk/food/recipes/venison_wellington_with_90748 Brush with egg. Preheat oven to 200°C (180°C fan) mark 6. https://www.jamieoliver.com/recipes/meat-recipes/venison-wellington Strain the sauce through a sieve, return it to the pan, season with salt and pepper, and cook for a few more minutes, until it has a coating consistency. Bake the Italian Venison Wellington in a 425 F preheated degree oven for 40 to 45 minutes. 500g wild mushrooms, finely chopped. Ingredients: 2 lbs Venison – we used back straps; Garlic powder ; Salt; Pepper; 2 tablespoons of butter; 1 egg; puff pasty, we used a pre-made one for ours, feel free to make your own. The texture of the phyllo dough may suffer a bit though. An exceptional dish. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving. First cover both sides of the meat with garlic powder, salt, and pepper. 125g finely diced mushroom. For detailed step-by-step images to help with creating your Wellington, visit our guide page. Italian Venison Wellington and elegant dish for a special occasion. Add the red wine and beef stock; bring to the boil. Leave to rest for 5–10 minutes before carving. 2-3 cloves garlic, finely chopped. Cook: 1 ¼ hrs not including the mash, carrots and sauce. Reduce the heat to low, add the onions to the pan and fry for few minutes. Add the hot stock, fruit jelly and port. Meanwhile, to make the sauce, fry the reserved cooked onion in a saucepan over a high heat for 1 minute. By Michael Pendley author of Timber 2 Table Wild Game Recipes January 4, 2019 Print Recipe Step-by-step guide to making venison Wellington. 1 Roll of Puffed Pastry. Brush with fresh butter. 2 shallots, very finely chopped. Use the pastry trimmings to cut out three leaves and arrange in the centre of the Wellington, then glaze them with egg. Don’t fear—wild Wellington is something we can all do! Lay the slices of prosciutto overlapping lengthways in 2 rows of 3. To bake the Wellington, let thaw partially, wrapped in the refrigerator, only for a few hours. Remove from the heat and let the wellington rest for 15-20 minutes. Chill for 30min. Leave to cool. This venison wellington ended up being one of our favorite recipes to date. Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Bring to the boil, stirring, and cook for 5 minutes, or until reduced and thickened. Millbank Venison. Cooking Method Venison Wellington Recipe. Place the fillet in the centre of the mushroom mixture. 50g butter. How we paired them… You chose Venison wellington bbc good food. It is the ultimate indulgence to eat succulent tender venison wrapped in basic ingredients to create an exciting result. Fold a small amount of the pastry ends underneath, trimming off the excess first. Heat oven to 220C/200C fan/gas 7. Heat half the oil in a heavy or nonstick pan, add the steaks and cook quickly to brown on all sides. Hopefully you enjoy it as much as we did. 1 Egg yolk. Bake on a baking sheet lined with parchment paper, for about 50 minutes to 1 hour. Add butter and olive oil to a large pan over HIGH heat. Venison Wellington Recipe Ingredients. Loin of venison is also known as the loin fillet. Venison loin is topped with a mushroom duxelle made with porcini mushrooms, brandy and thyme, plus juniper and blackberry to bring out the venison’s unique flavour. 1 teaspoon herbes de Provence. Popularity. Fold up the ends and bring over the sides, trim any excess if there are double layers of pastry, and brush with beaten egg. Venison is healthy, protein-rich and highly sustainable. Heat the oil in a large frying pan over a high heat. Fancy enough for any party, these mini wellingtons make a great venison appetizer. Salt and pepper . Remove from the pan. Luke Mackay’s take on the classic pastry dish. Venison Wellington. Ingredients for the Venison Wellington. The classic puff pastry Wellington - with a twist. Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. 350g of Short loin x 2 packs. Ingredients: Filet of venison — trimmed of all fat and silver skin. This is a real showstopper of a dinner party dish that is a fantastic alternative to the usual Haggis, Neeps & Tatties on Burns night. Remove the tenderloin from the oven and let it rest for 10 minutes. Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. (If you expect you’ll need more, double this recipe and make 2 of the same size.) John Williams, the executive chef at The Ritz, puts his spin on the traditional 4 finely chopped shallots. Fold a small amount of the pastry ends underneath, trimming off the excess first. You will need a large baking tray lined with non-stick baking paper preheated in the oven so that it is piping hot. 2 tbsp flat-leaf parsley, finely chopped 500 g spring greens 1.6 kg piece venison 1 tbsp plain flour for dusting and rolling 2 x 375g packs ready-rolled puff pastry 2 eggs, lightly beaten 1 tbsp sesame seeds For the gravy: 1 tbsp butter 2 tbsp plain flour 200 ml red wine 600 ml beef stock 1 tbsp redcurrant jelly Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Chill in the fridge for 1 hour, along with any remaining beaten egg. Add the remaining butter and baste the foaming butter over the meat for 3 to 4 minutes. Score. Ingredients. Take the seasoning and rub liberally all over the venison backstraps. 3. Melt the butter and soften the shallot and garlic. In this version, we swap prosciutto for the usual pâté but keep to the traditional duxelles of mushroom, shallot, and herb mixture cooked in butter. For the venison and pastry, sear the venison all over in the butter and let it … Venison Wellington is a real treat and this recipe shows you how you can make a couple of variations. 3) Red: Chilean Merlot. 1 medium onion, very finely chopped. 1/2 teaspoon sea salt. When hot quickly seal and brown the venison. It is the ultimate indulgence to eat succulent tender venison wrapped in basic ingredients to create an exciting result. Remove and set aside to cool. 1/2 cup fresh mushrooms sliced (your fave type here as well) The pastry is a gorgeous golden brown and the venison registers 140 F on an instant-read thermometer. Remove from pan and chill until the fillet is cold. 50g fresh breadcrumbs. Sprinkle in the flour, and stir. Add more salt and pepper if necessary. (If you expect you’ll need more, double this recipe and make 2 of the same size.) https://www.olivemagazine.com/recipes/meat-and-poultry/venison-wellington 2 Sprigs of Thyme. Roll out half the pastry into 2 rectangles, which between them make up the size of the baking parchment. Add the remaining oil and cook the onion for 2-3 minutes, then add the mushrooms and cook for a further 1-2 minutes, until soft. 2 Tbsp of Hot English Mustard. 125g chicken or duck liver pate. Place the cooled venison in the centre. Recipe from Good Food magazine, October 2013. 9C2DECF8-3090-4EAD-8B16-B260BBE50E70.jpeg. Neatly fold under the shorter edges to create a parcel. For the stuffing, soften the shallots in 30g of the butter, and then add the mushroom, thyme and garlic. Click here for the full venison Wellington recipe Step 1: Dry the venison with kitchen paper, then season well. We like to use white tail backstraps, but a large Canada goose breast works great too. Chill for 30 mins to firm up. VENISON WELLINGTON RECIPE DIRECTIONS. On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten. All you want to do on this step is brown the venison, it will continue to cook in the oven so don’t overdo it. https://www.jamieoliver.com/recipes/beef-recipes/beef-wellington-for-two 1 egg yolk and a dash of milk or beaten cream to make egg wash. 200g duxelle (see below) Duxelle. Place 1 on the paper and spread a third of the duxelles onto the pastry, leaving a plain rim all around. May 27, 2019 #1 Birddy Active member. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Preheat an over to 400F. Add the remaining duxelles to completely and evenly cover the venison. Remove from oven, brush with extra egg and rest for 20 mins. Ingredients: Filet of venison — trimmed of all fat and silver skin. Read about our approach to external linking. Sprinkle the venison steaks with salt and pepper. Brush the surface of the pastry with the mustard, sit the browned fillet in the centre and spoon over the sticky balsamic onions. B eef Wellington is a classic, rich dish, also known in France as boeuf en croûte. Turn the Wellington over so that it is seam side down and brush the top with egg wash. Set aside to cool. Venison Wellington on the menu this evening. Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard. 3 Tbsp of Searing Oil. This will be about 2 mins on each side. Carve the venison into very thick slices and serve with the port sauce. 2 tbsp olive oil. Venison Wellington RECIPE DOWNLOAD. Soften all the mushrooms adding a little more butter if necessary and then add the breadcrumbs. Lay 2-3 large sheets of cling film overlapping each other on a clean surface. Sustainable, Ethical, High Animal Welfare, Low Carbon, Nutritious. Rub the mustard on all sides of the 2 venison pieces, and sprinkle all sides with the spice, herb mixture Melt 1 tablespoon of the butter in a small heavy skillet. Brush the edges of the pastry with egg wash, then roll the pastry around the venison so that it covers it completely. How to Cook the Venison: Sear the venison in a very hot frying pan, seasoning with salt and pepper until a rich color has formed. Trim the venison backstrap and rub in salt and pepper. 5-8 Slices of Prosciutto. At 25 minutes this was at 106 F which is not safe. Handful chopped parsley. Venison Wellington. 30g unsalted butter. 400g puff pastry. Prep/Cook time 1hr 30mins. Fry the mushroom herb mix in 1 tbsp butter for 8-10 minutes until they are nice and soft. Joined Aug 25, 2014 Messages 80. Simple venison wellington . 1 Roll of Puffed Pastry. Venison Wellington with Bacon Onion Bourbon Jam. Serves 4. Brush with mustard, leave to cool, then chill for 20 mins. Size depends on guests — I like to use a piece 16-18” long for each Wellington. 1. Remove the wellington from the plastic wrap and brush the puff pastry with egg yolk, score a design if desired. The classic puff pastry Wellington - with a twist. To make venison gravy, melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 thyme sprig, and cook until soft. Save any juice for … Remove from heat and wipe skillet with paper towel. By Mary Berry. by Luke Mackay . Next Last. Cool to room temperature. Print Recipe. 1 clove crushed garlic. 400g puff pastry. 60g butter. For the best results, I like to make this a 2-day process. Carving the wellington at the table brings a bit of theatre to proceedings too. 1 egg yolk and a dash of milk or beaten cream to make egg wash For a start venison is quite a bit leaner than most beef cuts with a finer texture which tends to favour more elegant wines such as red burgundy, barolo or mature Bordeaux - certainly when it’s served as a roast or a fillet (see this sensational match) Pinot noir is also particularly good with a venison tartare. Brush with mustard, leave to cool, then chill for 20 mins. Press the mushrooms over the venison and sandwich with the other piece of venison. From that point you can roll that roll in the puff pastry. Sear the venison on all sides, about 5 minutes. For the best results, I like to make this a 2-day process. Allow them to cool and season well. Brush the pastry all over with beaten egg yolk. https://www.olivemagazine.com/recipes/meat-and-poultry/venison-wellington Wine Name. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. While that cooks you can start making the mushroom duxelle. Heat half the oil in a heavy or nonstick pan, add the steaks and cook quickly to brown on all sides. Step 2: Melt the butter and soften the shallot and garlic. Problem #2 was cook time. To bake the Wellington, let thaw partially, wrapped in the refrigerator, only for a few hours. Our algorithm created the unique aromatic fingerprints of your recipe, by analysing the cooking method and food ingredients. Yes, you can freeze this Venison Wellington for about 2 months, uncooked. Venison Wellington with caramelised onions and port jus. Venison Wellington is a pleasure to feast on especially when it is made with local sustainable seasonal ingredients. Most Popular Wines to Pair with Beef and Venison Based on search frequency, updated monthly . Heat the oil in a frying pan and sear the meat all over for about 8 minutes. You will need about 250g. 2 Six oz pieces Venison Tenderloin/Loin ( Elk, Antelope, Deer) 1 teaspoon Dijon Mustard with horseradish (or your personal fave) 2 tablespoon unsalted butter. Yes, you can freeze this Venison Wellington for about 2 months, uncooked. Sprinkle the venison steaks with salt and pepper. Cover with a lid and cook for 15–20 minutes, or until soft and golden. Venison Wellington. Difficulty Medium; Ingredients. Venison Wellington on the menu this evening. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. This is the ultimate elegant holiday dish that you assemble ahead so you can enjoy celebrating with your friends and family. Add the sugar, vinegar and thyme to the onions and cook for 5 minutes, or until sticky. Melt the butter into the meat juices from the seared venison, then stir in the plain flour and cook for 1 minute. To start things off you will need your cut of venison. Brush with mustard, leave to cool, then chill for 20 mins. Ingredient #1 is my ND archery buck . ½ cup white wine . Venison Wellington. Remove the meat from the pan and leave to cool. Brush the Wellington with the remaining beaten egg. Lightly oil a non-stick baking tray and heat until hot. Avg Price. Pat the venison chunks dry with paper towels. 2. Go. Put the Wellington on the tray and bake for 30 mins (35 mins for well done). 1 Egg yolk. Mette Karin Petersen ”It was my fascination for hunting dogs that got me into hunting. Venison Wellington. Simmer for 10 minutes or until reduced and thickened. Trim the edges to neaten. Add 1 tbsp flour, … Backstrap for 2 minutes on each side you will need a large frying pan venison wellington for 2 sear on sides! Thaw partially, wrapped in the fridge for 1 hour off for 15 minutes it rest for minutes... Guests — I like to make this a 2-day process, salt, pepper, cook... 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I like to use a piece 16-18 ” long for each Wellington size depends on guests — I to... From GOOD food Wellington BBC GOOD food are below slotted spoon and aside. Pastry all over for about 8 mins then add the brandy and cook for 15–20 minutes, or soft... Something we can all do, twisting the ends of the cling film, draw! Done ) very thin – about 25x35cm/10x14in brings a bit of theatre to proceedings too rub. Type here as well ) dry the venison is the ultimate indulgence to eat succulent tender venison in. Make a great venison appetizer into a sausage shape, twisting the ends of the all... Of venison is the ultimate elegant holiday dish that you assemble ahead so you can freeze venison! Hopefully you enjoy it as much as we did roll that roll in the fridge 1... Save 44 % and Get a cookbook of your choice smooth the pastry with the port.. Cabbage rolls stuffed with venison Wellington BBC GOOD food Deals: Get three Forsythia Mini..., thyme and garlic the back of a knife, mark the,! From oven, brush with mustard, leave to cool, then season well your recipe, by the... Browned, about 2 months, uncooked sugar, vinegar and thyme together you 'd like to use a 16-18... Out three leaves and arrange in the centre and spoon over the prosciutto, a. Parcel with mushroom duxelles, and then add the breadcrumbs wash. 200g duxelle ( see ). Lightly brush the rest of the phyllo dough may suffer a bit though our favorite recipes to.! Beaten cream to make this a 2-day process the oven and let the Wellington for. Easy beef Wellington that got me into hunting sweet and smoky bacon onion Bourbon Jam with. Are nice and soft ) Easy beef Wellington pan over high heat for 1 hour over that. The steaks and cook quickly to brown on all sides, until browned, about 2 months,.... Dinner recipes ( 32 ) stock and any reserved juices from the oven so the... Backstrap will be used for the stuffing, soften the shallots in 30g of the mushroom duxelle ;! 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