Venison wellington

    Venison wellington

    29saves
    1hr5min


    11 people made this

    About this recipe: A variation on the classic Beef Wellington, these individual parcels use lean venison instead, flavoured with mushrooms, onions and mustard.

    Ingredients
    Serves: 4 

    • 350g (12oz) plain flour
    • Salt and black pepper
    • 175g (6oz) butter
    • 4 venison steaks, about 125g (4½ oz) each
    • 2 tablespoons olive oil
    • 1 onion, thinly sliced
    • 150g (5½ oz) wild or chestnut mushrooms, thinly sliced
    • 2 teaspoons wholegrain mustard
    • Milk for glazing

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Heat the oven to 200°C (400°F, gas mark 6). Sift the flour into a bowl, add a pinch of salt, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in enough cold water to bind to a soft, not sticky, dough. Cover and chill for 5 minutes.
    2. Sprinkle the venison steaks with salt and pepper. Heat half the oil in a heavy or nonstick pan, add the steaks and cook quickly to brown on all sides. Remove from the pan.
    3. 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.
    4. Roll out the chilled pastry on a lightly floured surface and cut into four 17cm (6½ in) squares. Spread a little mustard in the middle of each square. Top each with a venison steak, then a spoonful of the onion and mushroom mixture.
    5. Brush the edges with milk, then pull up each corner to meet in the middle, pressing the edges together to seal. Lift onto a baking sheet and brush with milk. Bake for 15 minutes, then reduce the oven to 180°C (350°F, gas mark 4) and cook for a further 10 minutes, until golden. Serve with cranberry sauce and bubble and squeak.

    Nutrients per serving

    Vitamins A, B1, B6, B12, niacin

    Recently viewed

    Reviews (3)

    TheTeaCat
    3

    This was simply divine. Served mine with Asparaus and Dauphineoise Potatoes. Added a Blackbeey sauce and Oh My Word. 4 empty plates and conversation stopped. Just what a chef wants to see. Will I do this again - Oh most definitely. - 04 Mar 2011

    TheTeaCat
    3

    This was just scrumptious. You gotta try it! - 04 Mar 2011

    HansZinderfaan
    0

    The only variations were the use of ready made pastry (puff) and ordinary closed cup mushrooms. I had previously made venison Wellington but this was much simpler and just as tasty. I think I will stick with this one - 06 Nov 2016

    Write a review

    Click on stars to rate