recipe: venison wellington - Christmas bliss - next level beef wellington

venison wellington

venison wellington for 2

IngredientsMakes: 850g (2)

300g		mums flaky pastry	(recipe below)
380g		seared venison tenderloin	(recipe below)
3g		salt
2g		black pepper
20g		olive oil
200g		duxelles	(recipe below)
172g	(3)	fine pancake	(recipe below)
52g	(4)	parma ham
40g		egg wash

Method

This recipe is for two people, quite small but rather special!

I make sausage rolls w/ any leftover pastry . . these are good [https://www.ferdiesfoodlab.co.uk/2024/12/recipe-fast-mini-sausage-rolls.html]

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Make the pastry 1st thing - or the night before - and put it in the fridge until needed.

Remove any silverskin from the fillet season it w/ salt & pepper & sear until brown all over, and put it aside.

Next make the duxelles & the pancakes.

Roll the pastry to twice the length of the seared fillet and place it on top of a large piece of clingfilm - big enough to completely wrap the wellington.

Place the pancake - it should over hang the meat by about an inch - it protects the pastry from moisture.

After that all manner of things get put in - pate, nuts, squash, mushroom all sort!

I'm keeping it simple, parma ham - which I forgot this time oops, mushroom duxelles, fillet and wrap!

Use the cling film to help rol the wellington then once rolled, keep rolling & use the cling film to pinch the ends off.

Cut off the excess pastry, rmove the cling film, lightly score & egg wash the pastry.

Put a probe into the centre bake @ 175C / until probe reaches 45C ~20mins

Leave it to rest for 15mins while plating up everythings else!!

For more well done bake @ 170C / until probe reaches 50C

For more still bake @ 165C / until probe reaches 55C

Don't forget it carries on cooking while it rests - leave the probe in and you'll see it rise as the heat re-distributes to the centre of the meat from th pastry outer case.

mums flaky pastry - first published March 2010

seared venison tenderloin

IngredientsMakes: 380g

400g		venison tenderloin
3g		salt
2g		black pepper
20g		olive oil

Method

Remove any silverskin from the fillet season it w/ salt & pepper & sear until brown all over, and put it aside.

After that you can roast it directly, use it for a wellington, wrap it pancetta & roast it which is one of my favourites!

Or . . . you can slice it up super thin and serve it as venison tataki

duxelles

heavily seasoned fine diced mushrooms cooked down w/ fish sauce

IngredientsMakes: 160g

20g		olive oil
300g		chestnut mushrooms
4g		salt
15g		fish sauce

Method

Duxelles often uses butter - it is French after all - and contains onions & herbs & sometimes cream, madeira or sherry.

I'm using a faster version that builds in a tone of umami seasoning to anything you add it too!

Fine dice the mushrooms.

Heat a pan with the oil & add the mushrooms, season generously & toss them to coat in oil.

Cook with the lid on for 10mins, tossing occasionally so they cook evenly.

Then take the lid off and cook until the last of the liquid completely evaporates.

Finally add the fish sauce, keep the mushrooms moving so it's evenly distributed, cook until there is no liquid left and the mushrrom have a nice sheen. Use as needed.

I often use these in stir fries, broths, fried rice, wraps, burger mix, kofte that kind of thing and for sauces.

fine pancake

fine pancake for maki rolls

IngredientsMakes: 172g (3)

110g		eggs
20g		cornflour
110g		milk
4g		aromat

Method

Mix w/ a blender.

Pour a third onto 12 inch crepe skillet, roll the liquid around until it coats the surface evenly.

Use thin spatula to separate it from surface then use fingers to turn the pancake over.

Repeat. Makes 3 thin pancakes.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.