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Venison Wellington.
Ingredients
1 whole fillet of venison
1 medium onion
1 clove garlic
200g button mushrooms
150g good quality pâté
100g chopped parsley
1 pack ready-made puff pastry
Salt and pepper
1 egg
Butter
Flour
Method
1. Cut the venison fillet in half and season well with salt and pepper. Seal the venison in a hot frying pan, for 2 minutes on each side, and then set aside.
2. Next make the mushroom duxelle. Finely chop the onion and garlic, and quarter the mushrooms. Fry them all in a small knob of butter until cooked. Season well, add the chopped parsley and transfer to a bowl to cool.
3. Roll out the pastry on a floured surface. Cut the pastry in half, and roll out 2 squares about ½ inch thick, and big enough to place your venison in the centre of the pastry with a 3 inch gap at the sides.
4. Place your venison in the centre of one of the pastry squares and rub your pâté all over the meat. Next, spoon your mushroom duxelle all over the venison and season well.
5. Crack your egg into a bowl and whisk. Using a pastry brush, brush the beaten egg around the edge of the pastry. Place the second piece of pastry over the top, pressing it around the venison and around the edge.
6. Trip around the pastry to make a neat edge. You could use a fork to make a pattern.
7. Brush all over with beaten egg and cook in the oven on a greased baking tray for 40 - 45 minutes.
Serve with roasted winter vegetables and cranberry sauce. Serves 4.
This recipe was sent to us by Castle Howard
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