About this recipe:A variation on the classic Beef Wellington, these individual parcels use lean venison instead, flavoured with mushrooms, onions and mustard.
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
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Method Prep:20min › Cook:45min › Ready in:1hr5min
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.
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.
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.
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.
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.
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
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