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] |
| - |
| 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. |
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. |
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| 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. |
