Venison Wellington Recipe by Jennifer Ellis
Another delicious Venison Wellington Recipe by one of our Facebook competition entrants. Try it for yourself today.
For the puff pastry
250g strong plain flour
1 tsp fine sea salt
250g butter, at room temperature, but not soft
150ml cold water
For the mushroom pate (this will leave you with some over to enjoy separately)
250g white mushrooms
250g chestnut mushrooms
30g butter or marg
2 garlic cloves
1 medium onion
2 pinches mixed herbs
250g of soft cheese
To make the puff pastry
- Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
- Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
- Cover with cling film and leave to rest for 20 mins in the fridge.
- Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
- Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
- Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
- Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
To make the mushroom pate
- Melt butter then add mushrooms, garlic and onions once softened and cooked add herbs stir a few minutes then set aside to cool.
- Add mushroom mix and cheese into a blender and blend till smooth refrigerate until set.
- Roll out the pastry and add my venison loin – you may have to cut it in two if it’s long. Pop it on the pastry and then added the mushroom pate to the sides and top.
- Wrap up the venison in the pastry and seal.
- Put it in the oven on gas mark 4 for 2 hrs to ensure everything is cooked. Add tin foil to the top for the last 30 minutes.
For your vegetable accompaniments
Put six potatoes and a large onion in a blender with a grater attachment and then pop it into a drainer with a tea towel and squeeze out as much juice as you can. After that, separate it into about 8 chunks and put in a pre-greased pan in the oven with the Wellington.
Roasted parsnips and carrots
Take 4 large parsnips and 4 large carrots. Chip them into sticks then pour a thin layer of oil into a pan and pop the veg on top – carrots on side and parsnips the other. Drizzle over some honey and sprinkle with mixed herbs. Covered with tin foil and pop in the oven with everything else.