Venison Wellington is a showstopping game main: lean venison loin wrapped in earthy mushroom duxelles, Parma ham and crisp puff pastry. It can be assembled the day before, which makes it ideal for Christmas or a dinner party. Serves four to six.
Ingredients
- 700g venison loin or fillet, trimmed
- 2 tbsp olive oil
- Salt and black pepper
- 1 tbsp English mustard
- 400g chestnut mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- A few thyme sprigs, leaves picked
- 100ml red wine
- 8 slices Parma ham
- 500g all-butter puff pastry
- 2 egg yolks, beaten
Method
- Season the venison. Sear in a very hot pan with the oil for 1 to 2 minutes on each side until browned. Brush with mustard and leave to cool.
- For the duxelles, cook the mushrooms, shallots, garlic and thyme in a dry pan until the moisture has evaporated. Add the wine, reduce until almost dry, season and cool completely.
- Lay a large sheet of cling film on a board. Overlap the Parma ham in a rectangle, spread the duxelles over it, then roll the venison in tightly using the film. Twist the ends and chill for 30 minutes.
- Roll out the pastry to a rectangle large enough to wrap the roll. Unwrap the venison, place it on the pastry, fold over and seal. Trim, then chill for another 30 minutes.
- Heat the oven to 200°C (180°C fan) / gas 6. Brush with egg yolk, score a pattern with a knife and sprinkle with sea salt.
- Bake for 25 to 30 minutes for medium-rare, until the pastry is deep golden and the centre reaches 54°C. Rest for 10 minutes, then slice with a sharp knife.
What to serve with venison wellington
Dauphinoise potatoes, buttered greens, braised red cabbage and a red wine or port gravy.
Tips
- Cook the mushrooms until completely dry or the pastry will go soggy.
- Cool every layer before wrapping so the pastry does not melt.
- Do not overcook; venison loin is best served pink.
FAQs
Can I make venison wellington ahead?
Yes. Assemble up to 24 hours ahead, keep chilled and brush with egg just before baking.
What cut of venison is best?
Loin or fillet, which are tender and lean.
Can I freeze it?
Yes, unbaked, for up to a month. Defrost overnight and bake as above.
Dressed for the shoot or the stalk
A good game supper is the reward for a hard day out in the field. Here is what we would reach for from 4 Elements Clothing:
- Hoggs of Fife Struther Waterproof Smock for shoot days and stalking.
- Hoggs of Fife Neoprene-Lined Wellington Boots for cold, wet ground.
- Hoggs of Fife Kincraig Fieldsport Gilet for an extra warm layer.
- Deerhunter Discover Gloves for cold hands.
Browse our Deerhunter jackets and coats, Hoggs of Fife range, wellington boots, men's jackets and coats and gloves. See our best waterproof shooting jackets guide.
