Indulge in this showstopping venison wellington, a rich and flavourful twist on a classic. Succulent venison, encased in a savoury mushroom duxelles and crispy prosciutto, all wrapped in golden puff pastry. This dish is packed with iron from the venison, making it as nutritious as it is delicious.
trimmed
large, finely chopped finely chopped
crushed
very finely chopped
beaten
finely chopped leaves
finely chopped
Pat the venison dry with kitchen paper and season well. Heat 1 tablespoon of olive oil in a frying pan and sear the venison all over for about 8 minutes. Brush the seared venison with English mustard, then set aside to cool. Once cool, chill for 20 minutes. Reserve any pan juices for the gravy.
Melt the butter in a pan. Add the finely chopped shallot and crushed garlic, and cook until softened. Add the very finely chopped chestnut mushrooms, finely chopped thyme leaves, and finely chopped parsley to the pan. Season with salt and black pepper and cook for 10 minutes until the mixture forms a paste. Pour in the brandy and continue to cook until it has evaporated. Remove from the heat and allow the mushroom mixture to cool completely.
Lay 2-3 sheets of cling film on a clean surface, overlapping them slightly. Arrange the prosciutto slices in two rows, overlapping each slice slightly, on top of the cling film. Spread the cooled mushroom paste evenly over the prosciutto, creating a thin layer.
Place the chilled venison fillet in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat, ensuring it is fully encased.
Roll the wrapped venison into a tight sausage shape, twisting the ends of the cling film to form a firm log. Chill the venison parcel for 30 minutes to allow it to firm up.
Lightly flour a clean surface. Roll out the all-butter puff pastry into a rectangle slightly larger than a magazine, then trim the edges to neaten.
Carefully unwrap the chilled prosciutto parcel and place it in the middle of the rolled-out pastry. Fold the bottom half of the pastry over the venison. Lightly brush the remaining pastry sheet with beaten egg yolk. Roll the entire pastry around the meat to fully encase it. Neatly fold the shorter edges of the pastry underneath to create a sealed parcel.
Transfer the wellington to a baking sheet. Using your hands, gently smooth the pastry around the meat, pressing firmly to prevent any air from being trapped inside. Brush the entire pastry surface with the remaining beaten egg yolk. Chill the wellington for at least 30 minutes, or up to 24 hours.
Preheat your oven to 220°C (200°C fan/Gas Mark 7). Using the back of a knife, lightly mark the pastry with a decorative pattern, being careful not to cut all the way through. Lightly oil a non-stick baking tray and heat it until hot. Place the wellington on the hot tray and bake for 30 minutes for medium-rare, or 35 minutes for well done. Remove from the oven, brush with extra egg yolk if desired, and let it rest for 20 minutes before slicing and serving with mashed root vegetables and gravy.
To make the venison gravy, melt a large knob of butter in a medium pan. Add 1 finely chopped shallot, 1 crushed garlic clove, and 1 thyme sprig, and cook until soft. Stir in 1 tablespoon of plain flour and brown for about 1 minute. Pour in 250ml of Port and reduce the liquid by two-thirds. Add 400ml of beef stock and any reserved juices from the venison. Continue to reduce the gravy by two-thirds until it becomes syrupy. Season to taste and stir in 1 tablespoon of redcurrant jelly if desired. Strain the gravy before serving.
For a perfect golden crust, ensure the pastry is well-chilled before baking. This helps prevent the butter from melting too quickly and keeps the pastry flaky.
If you're preparing this ahead, you can assemble the wellington up to 24 hours in advance and keep it chilled in the refrigerator. This makes it ideal for entertaining.
To achieve an even bake and a beautifully browned crust, make sure your baking tray is hot before placing the wellington on it. This initial heat helps to crisp the bottom of the pastry.