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Ingredients:
1kg venison loin
Olive oil
Black pepper and salt to season
1 x pack of puff pastry (ready made)
Free range egg
For the duxelles:
75g butter
2 shallots finely chopped
500g chanterelles, finely chopped
A few sprigs of thyme
100ml port
200g foie gras (or chicken liver parfait/pâté)
Method:
1. Rub the venison all over with olive oil and season well with freshly ground black pepper and salt. Meanwhile heat a a large frying pan over a medium flame. Place the venison loin into the pan and sear on all sides to seal the meat. Remove from the pan and allow to cool.
2. Now to make the duxelles. Melt the butter in the same frying pan and shallow fry the shallots for 2-3 minutes until soft. Next add the mushrooms and thyme and cook for a further 6-8 minutes.
3. Slosh in the port and reduce the port down until there is almost no liquid left. Remove the pan from the heat and allow the duxelle mixture to cool.
4. Spread the foie gras/pâté over the venison and then top with the duxelle mixture. Chill in the fridge for at least 30 minutes.
5. Preheat the oven to 200C/400F/Gas 6.
6. Cut two pieces of puff pastry approximately 2-3 inches longer and wider than the wrapped piece of venison and place the venison on to one of the pieces of pastry.
7. Brush egg wash on to the edges of the pastry and press the second piece of pastry on top. Seal it down around the meat to seal the wellington together. Trim off any excess pastry and brush the outside of the pastry with the remaining egg wash. Place in the oven for 15 minutes, until the pastry turns a gorgeous golden brown.
8. Turn the oven down to 150C/300F/Gas 2 and cook for a further 10 minutes.
9. Remove from the oven and allow to rest for 5-10 minutes before carving into slices.
1kg venison loin
Olive oil
Black pepper and salt to season
1 x pack of puff pastry (ready made)
Free range egg
For the duxelles:
75g butter
2 shallots finely chopped
500g chanterelles, finely chopped
A few sprigs of thyme
100ml port
200g foie gras (or chicken liver parfait/pâté)
Method:
1. Rub the venison all over with olive oil and season well with freshly ground black pepper and salt. Meanwhile heat a a large frying pan over a medium flame. Place the venison loin into the pan and sear on all sides to seal the meat. Remove from the pan and allow to cool.
2. Now to make the duxelles. Melt the butter in the same frying pan and shallow fry the shallots for 2-3 minutes until soft. Next add the mushrooms and thyme and cook for a further 6-8 minutes.
3. Slosh in the port and reduce the port down until there is almost no liquid left. Remove the pan from the heat and allow the duxelle mixture to cool.
4. Spread the foie gras/pâté over the venison and then top with the duxelle mixture. Chill in the fridge for at least 30 minutes.
5. Preheat the oven to 200C/400F/Gas 6.
6. Cut two pieces of puff pastry approximately 2-3 inches longer and wider than the wrapped piece of venison and place the venison on to one of the pieces of pastry.
7. Brush egg wash on to the edges of the pastry and press the second piece of pastry on top. Seal it down around the meat to seal the wellington together. Trim off any excess pastry and brush the outside of the pastry with the remaining egg wash. Place in the oven for 15 minutes, until the pastry turns a gorgeous golden brown.
8. Turn the oven down to 150C/300F/Gas 2 and cook for a further 10 minutes.
9. Remove from the oven and allow to rest for 5-10 minutes before carving into slices.
