Venison Wellington Recipe by Ellie Coale

by Copper Bay Creative

A delicious Venison Wellington Recipe by one of our Facebook competition entrants. Try it for yourself today.

Ingredients

Chinese water deer loin
Chicken/duck liver paté
Shallots
Mixed mushrooms
Prosciutto/Parma ham
Shortcrust pastry
Egg

Method

  1. Sear seasoned loins in a pan, leave to cool.
  2. Sauté shallots and mushrooms in a pan, mix with paté.
  3. Lay Parma ham on cling film, spread on the mushroom/paté mixture, and lay loins on top.
  4. Roll up and place in the fridge for 30 mins.
  5. Place venison parcel in centre of the pastry and roll into a Wellington. Add egg wash and cook in oven (180°c fan) for 30 mins. Rest for 15 mins and enjoy.
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