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  • Venison Wellington Recipe by Ellie Coale

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


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


    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.