B eef Wellington is a classic, rich dish, also known in France as boeuf en croûte. Remove the tenderloin from the oven and let it rest for 10 minutes. Reserve any juices for the gravy. Brush the Wellington with the remaining beaten egg. Venison Wellington is a pleasure to feast on especially when it is made with local sustainable seasonal ingredients. Sit one of the pieces of venison in the middle of the prosciutto. Season the venison with salt and pepper and fry for about 20 seconds on each side, or until sealed and golden-brown but not cooked. Joined Aug 25, 2014 Messages 80. Popularity. Venison Wellington is a real treat and this recipe shows you how you can make a couple of variations. Brush the edges of the pastry with egg wash, then roll the pastry around the venison so that it covers it completely. Venison loin is topped with a mushroom duxelle made with porcini mushrooms, brandy and thyme, plus juniper and blackberry to bring out the venison’s unique flavour. Most Popular Wines to Pair with Beef and Venison Based on search frequency, updated monthly . 1 of 2 Go to page. Hopefully you enjoy it as much as we did. See more beef wellington recipes (15) Easy beef Wellington. 500g Venison Loin from Morley Butchers. 1 egg yolk and a dash of milk or beaten cream to make egg wash About Post Author. Brush the surface of the pastry with the mustard, sit the browned fillet in the centre and spoon over the sticky balsamic onions. Add the remaining oil and cook the onion for 2-3 minutes, then add the mushrooms and cook for a further 1-2 minutes, until soft. Chill for 30min. Venison Wellington “For The Welly!” By Sean Johnston Ingredients: 1 Decent sized “hunk of deer back strap” (Can be replaced with Beef, Elk, etc.. but Tenderloin for those) 2 ½ Cups of Mushrooms (Not canned!) Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Add a layer of game paté before the mushrooms for a really rich recipe! On high a heat, fry the backstrap for 2 minutes on each side. 5-8 Slices of Prosciutto. Put the Wellington on the tray and bake for 30 mins (35 mins for well done). I'll put the recipe on the website soon. Heat half the oil in a heavy or nonstick pan, add the steaks and cook quickly to brown on all sides. Recipe from Good Food magazine, October 2013. 1kg loin of venison, well trimmed. 2 Six oz pieces Venison Tenderloin/Loin ( Elk, Antelope, Deer) 1 teaspoon Dijon Mustard with horseradish (or your personal fave) 2 tablespoon unsalted butter. Attachments. Remove from oven, brush with extra egg and rest for 20 mins. Melt the butter and soften the shallot and garlic. I started out participating as a beater and after few times I was obsessed about getting to know more about nature, wildlife and the hunting community. By Antony Worrall Thompson. https://www.olivemagazine.com/recipes/meat-and-poultry/venison-wellington 1 medium onion, very finely chopped. Simple venison wellington . Stir in the redcurrant jelly and season. Add the remaining butter and baste the foaming butter over the meat for 3 to 4 minutes. Venison loin is topped with a mushroom duxelle made with porcini mushrooms, brandy and thyme, plus juniper and blackberry to bring out the venison’s unique flavour. 2 egg yolks, beaten; Directions. 1 Roll of Puffed Pastry. How to Cook the Venison: Sear the venison in a very hot frying pan, seasoning with salt and pepper until a rich color has formed. Fancy enough for any party, these mini wellingtons make a great venison appetizer. . Go. (If you expect you’ll need more, double this recipe and make 2 of the same size.) Add 400ml beef stock and any reserved juices from the venison, then reduce again by two-thirds until syrupy. From that point you can roll that roll in the puff pastry. Add more salt and pepper if necessary. Italian Venison Wellington takes the deer tenderloin and wraps it in puff pastry much like Beef Wellington. Ingredients: 2 lbs Venison – we used back straps; Garlic powder ; Salt; Pepper; 2 tablespoons of butter; 1 egg; puff pasty, we used a pre-made one for ours, feel free to make your own. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. All you want to do on this step is brown the venison, it will continue to cook in the oven so don’t overdo it. It is the ultimate indulgence to eat succulent tender venison wrapped in basic ingredients to create an exciting result. Strain the sauce through a sieve, return it to the pan, season with salt and pepper, and cook for a few more minutes, until it has a coating consistency. Difficulty Medium; Ingredients. Get three Forsythia ‘Mini Gold’ for half price! 1 Medium Onion. Lay 2-3 large sheets of cling film overlapping each other on a clean surface. Wine Name. Add the red wine and beef stock; bring to the boil. This will be about 2 mins on each side. 2 garlic cloves, finely chopped. Prep 2 hours Cook 45 mins. Add the remaining duxelles to completely and evenly cover the venison. 1 Roll of Puffed Pastry. https://www.olivemagazine.com/recipes/meat-and-poultry/venison-wellington Remove from heat and wipe skillet with paper towel. While that cooks you can start making the mushroom duxelle. Brush with mustard, leave to cool, then chill for 20 mins. May 27, 2019 #1 Birddy Active member. When hot quickly seal and brown the venison. This recipe is a twist on Beef Wellington or as it is known in France “boeuf en croûte”. Use the pastry trimmings to cut out three leaves and arrange in the centre of the Wellington, then glaze them with egg. 1/2 teaspoon sea salt. 1. The Big Green Egg comes in to its own here, baking this perfectly while keeping in moisture and easily enabling a medium rare finish. Ingredients. 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