With Burns Night approaching why not give these individual venison and haggis Wellington with red wine gravy recipe a go. It’s delicious.
1 pack of 4 Ben Rigby venison tenderloins from Wild and Game
2 shallots, finely diced
4 slices prosciutto
1 pre-rolled sheet of puff pastry
1 egg, beaten
A knob or two of butter
For the gravy
A knob of butter
Half a glass of red wine
2 tbsp Bramble jelly (seedless blackberry jam) or redcurrant jelly
500ml beef stock
1 tbsp cornflour
1. Pre-heat the oven to 200 degrees C, gas mark 6.
2. Heat a knob of butter and a glug of vegetable oil in a pan and fry the two diced shallots until soft.
3. Whizz the mushrooms in a food processor until they resemble mince.
4. Add the mushrooms to the pan and cook until the water in them has been released and the mixture is quite dry.
5. Add the haggis and stir, breaking it up, until all piping hot and combined. If there’s still moisture in the mixture, heat it for a bit longer.
6. Heat a knob of butter and a glug of vegetable oil in a frying or sauté pan and cook the venison tenderloins on a high heat for 3 minutes, turning once. Remove and set aside to rest for 5 minutes.
7. Unroll the pastry and cut it into quarters. Top each quarter with a slice of prosciutto, leaving room at the edges.
8. Top each prosciutto slice with a layer of the haggis and mushroom mix, then place a tenderloin on top of each and roll the pastry over it to form a parcel, with the tenderloin in the middle wrapped in the haggis mix and the prosciutto.
9. Dab a little egg along one of the edges and press to seal. Cut a couple of holes in the top of each parcel and brush with more egg.
10. Place in the oven for 15 minutes.
11. Meanwhile, make the gravy. Heat a knob of butter in a pan and fry the shallot until soft.
12. Mix the cornflour with enough of the wine to make a smooth paste, then add the rest of the wine and stir until smooth and combined.
13. Pour the wine into the pan and stir as it thickens
14. Gradually add the stock, stirring in between, until you have a smooth sauce.
15. Add the bramble or redcurrant jelly and stir, bubbling, until the jam has dissolved
16. Strain through a sieve to remove the shallot.
17. Serve the sauce with the Wellingtons and vegetables of your choice.