Caroline Thompson’s Venison Wellington
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Ingredients
Venison fillet
Onions
Mushrooms
Dijon mustard
Garlic puree
Brown sugar
Parma ham
Puff pastry
Egg wash
Method
Finely chop onions and mushrooms, fry off in a pan with tsp garlic puree and tsp brown sugar. Sear the venison on all sides. Leave both to cool.
Coat the venison in dijon mustard. Then cover a piece of clingfilm with ½ of the parma ham and mushroom mixture. Place the venison on top and the remaining mushroom mixture plus parma ham. Roll the covered meat into a tight sausage shape and chill in the fridge overnight or for at least 3hours.
Wrap the meat in puff pastry sealing each side with egg wash and use the leftover pastry to make a lattice. Coat all in egg wash and pop into the oven at 200degrees for 25/30minutes. Prior to serving let it rest for 5-10 minutes.
Serve with new potatoes, greens and port and redcurrant jus.
Port and Redcurrant Jus
50mls port
1 beef stock cube
500mls water
4tsp redcurrant jelly
3tsp brown sugar
Knob butter
Berries (optional)
Method
Add port and stock to pan and bring to boil.
Add sugar, redcurrant jelly & berries and leave to simmer for approx 15 minutes or until reduced. Add a knob of butter to finish.
