Venison Loin Wellington Recipe
A tasty Venison loin Wellington recipe with a delicious redcurrant gravy. Give this recipe a go for yourself, you won’t be disappointed.
2 Wild and Game venison loins
300g chestnut mushrooms, whizzed in a food processor until minced.
2 cloves garlic, minced
1 large banana shallot, diced
1 tsp dried mixed herbs
1 tbsp brandy
Salt and pepper
1 tsp Dijon mustard
2 tbsp Wild and Game grouse, brandy and herb pate
8 rashers cooking pancetta
1 sheet of ready-rolled puff pastry
1 egg, beaten
A knob of butter
For the gravy
Add 100 ml red wine
1tbsp redcurrant jelly
150ml beef stock
1 tsp mushroom ketchup
½ tbsp cornflour
1. Pre-heat the oven to 200C, gas mark 6.
2. Heat some olive oil and a knob of butter in a saute pan and sear the venison for about 3 minutes, turning once.
3. Remove and add the shallot to the pan. Cook until soft, then add the mushrooms, garlic and herbs and cook until the moisture has been released from the mushrooms.
4. Add the brandy and cook until the mixture is quite dry again.
5. Stir in the pate and season to taste.
6. Unroll the pastry and cut into two.
7. Lay 4 rashers of pancetta on each piece of pastry, keeping away from the edges. Brush egg around the edges.
8. Top the pancetta with the mushroom mix. Smooth it out so that all the pancetta is covered.
9. Top with the venison loins then roll up and press down around the edges to seal.
10. Brush each parcel with egg and cut a few slits in the top.
11. Bake for 15 minutes.
12. Meanwhile, make the gravy. Heat the wine and redcurrant jelly in a pan until the jelly has mostly dissolved. Add the stock and mushroom ketchup. Heat until bubbling then taste and season if needed. Combine the cornflour with a little water until smooth then pour in and stir until thickened.
13. Serve the Wellingtons with the gravy and vegetables of your choice. Each Wellington should feed 2 people.