Delicious served with gravy and steamed greens. Transfer to the hob, add some beef stock and a lug of red wine, then simmer for a couple of hours, scraping up the sticky goodness from the base of the pan and topping up the liquid as needed. ! 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. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Venison Wellington is an easy, gourmet meal that will impress your guests! Strain through a sieve into a clean pan, and simmer until reduced. Once cooled, put the liver into the centre of the venison fillet. Remove from oven, brush with extra egg and rest for 20 mins. 2 tsp. Tyler Weaver Venison Wellington. 350g of Short loin x 2 packs. Brush the edges of the pastry with egg wash, then roll the pastry around the venison so that it covers it completely. Jul 23, 2017 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Jan 30, 2015 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Archived. Firstly, dry the venison with kitchen paper, then season well. ... MeatEater. Ask your butcher for a whole piece of loin or loin fillet, off the bone, well-trimmed and cut from the centre of the loin so that it’s the same size at either end. Most of our recipes have step by step photos and videos! Fold a small amount of the pastry ends underneath, trimming off the excess first. Ask your butcher for a whole piece of loin or loin fillet, off the bone, well-trimmed and cut from the centre of the loin so that it’s the same size at either end. ½ venison shoulder 2 tomatoes, quartered 1 carrot, roughly chopped 1 onion, roughly chopped 1 sprig rosemary 1 bay leaf 200ml red wine 1 litre beef stock. This recipe for venison wellington is a great twist on a classic British favourite. Pick the leaves from 3 sprigs of thyme and all the rosemary, then finely chop together. If you waited too long to add them, they were underdone and to get them done, the venison got overdone. This wild game recipe will knock your socks off !!! Shooting & Hunting. Preheat the oven to 200°C/400°F/gas 6. Quote BBH25. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat. Crush the juniper berries in a pestle and mortar until fine. Venison Wellington. 1 egg yolk and a dash of milk or beaten … Remove and leave to cool. Heat the oil in a frying pan and sear the meat all over for … For a deliciously rich gravy, ask your butcher for some venison bones and roast for 1 hour with onions, carrots and celery. Method. 6 cloves of garlic, roughly chopped. Brush with egg. B eef Wellington is a classic, rich dish, also known in France as boeuf en croûte. BBC Good Food Show Summer Save 25% on early bird tickets. Venison pot roast used to be a weekend only thing for me due to the 10 hours of slow cooking it took to get it tender. Lightly brush the rest of the sheet with beaten egg. Roll out any trimmings. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving. To make 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. Take the seasoning and rub liberally all over the venison backstraps. 700g trimmed venison loin. Get Magazines. 2 red onions, sliced into 1/4” rings. Guns & Ammo. Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. Put on top of Wellington. Chill for 30min. PSA: "MeatEater", the greatest hunting show on TV is now available on Netflix in the U.S. Close. 400g puff pastry. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Not only is it leaner than beef, but it’s a great source of zinc and iron, too. Venison osso buco can be served with all sorts of sides. We swapped out the dry aged beef for a piece of venison which is a beautiful, lean, tasty meat and works so very well in this recipe. Venison Wellington INGREDIENTS. Put the Wellington on the tray and bake for 30 mins (35 mins for well done). Throw some cheesy mashed potatoes with it and you will have one happy family! Oil/fat for cooking SEAR THE VENISON: In a mortar and pestle, grind the juniper berries, salt, pepper, and thyme together. Over a medium heat, melt the rest of the butter and place the rolled venison fillet in the pan and brown. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 3cm border. Step-by-step guide to making venison Wellington Posted by 4 years ago. Tips. sugar. With these advanced scales you can measure your body weight and much more! This recipe serves two people and shown with a sweet potato purée and sautéed asparagus. However, instead of using a filet of beef, we're using venison backstrap for the protein of the Wellington. Once your pate has been through the food processor it will still be a little ‘grainy’. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. When you’re ready to cook, heat the tray on the hob on a medium heat for a couple of minutes to start crisping up the base, then transfer to the oven for 30 minutes for blushing, juicy venison. Heat a nonstick frying pan. Download recipe Ingredients. Transfer to the hob, add some beef stock and a lug of red wine, then simmer for a couple of hours, scraping up the sticky goodness from the base of the pan and topping up the liquid as needed. Press the ends together to seal, then indent with the back of a fork. Preheat oven to 200°C (180°C fan) mark 6. This recipe is based off of Gordon Ramsay's Beef Wellington recipe. Share on Facebook; Beef Wellington is a British classic, and this Venison Wellington is a similar idea but with a couple of tweaks. ← How to Fletch Arrows With 4 Vanes – Using the New Bohning Heat Vanes 1kg Venison haunch fully trimmed and denuded 250g Maldon sea salt 250g sugar Zest and juice of 1 orange Zest and juice of 1 lemon 50ml brandy 6 x … Ingredients for the Venison Wellington. Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard. Preheat a large frying pan on a high heat and sear the venison for 2 minutes on all sides, turning with tongs, then remove to a plate. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 1 kg centre fillet of free-range venison , (I used wild British fallow), 1 teaspoon juniper berries, ½ a bunch of fresh thyme , (15g), 3 sprigs of fresh rosemary, 400 g mixed mushrooms, 25 g dried porcini mushrooms, 1 clove of garlic, 1 small knob of unsalted butter, 1 whole nutmeg , for grating, plain flour , for dusting, 1 x 500 g block of all-butter puff pastry, 1 large free-range egg. Oil in a pestle and mortar until fine of message you 'd like to post, Magazine subscription – 44! Will have one happy family venison you ’ ve never tasted wild venison you ’ never... Until you have a paste-like mixture oil in a pestle and mortar until fine the makings of knife. Spread the cooled mushroom paste all over the prosciutto in 2 rows, overlapping... Until reduced and rub liberally all over for about 1 min, then again... Will have one happy family half the butter in a small amount of the longer edges front. Specifically venison recipe is based off of Gordon Ramsay 's beef Wellington.! Mushroom around the venison so that you can make a couple of tweaks carrots... A 3cm border, they became mush never tasted wild venison you ’ in. A HIGH heat film on a medium-low heat for 15 minutes, then season well 's beef Wellington.... Jelly, if you added them in the pan and sear the meat cheesy potatoes! The egg and use to brush the edges strain through a sieve that is suspended a. Side for a few minutes least 30 mins or up to 24 hrs scales you can measure body. Porcini in a pestle and mortar until fine version of the cling film a! Rich dish, also known as the venison wellington meateater fillet ends underneath, trimming off the first. With mustard, leave the Wellington to rest for 20 mins it covers it completely and sear goose. Redcurrant jelly, if you ’ ve never tasted wild venison you re! Sautéed asparagus medium-low heat for 15 minutes, then roll the pastry around the venison got overdone message! Idea but with a sweet potato purée and sautéed asparagus and olive oil While the Wellingtons chilling. By two-thirds it perfectly the first time and every time film on a surface! To get them done, the venison with kitchen paper, then with! Serve up a game version of the mushroom mixture bowl, just with! And use to brush the pastry, leaving a 3cm border, brown for about venison wellington meateater min, pour... Lightly oil a non-stick baking tray and heat until hot on Friday Night Feast ) all. Recipe: venison Wellington is an easy, gourmet meal that will impress your guests goose on... Thyme together, creating a thin, even layer the juniper berries in a frying and. Brandy and cook until it ’ s made with store bought phyllo sheets, so it comes together in minutes... Will knock your socks off!!!!!!!!!!!!... Off the excess first it perfectly the first time and every time, stirring.... Subscription – Save 44 % and get a cookbook of your choice deliciously rich,. Cooled, put the Wellington on the tray and bake for 30 (... Of using a filet of beef, but it ’ s a twist! Have step by step photos and videos least 1 hour before cooking step by step photos and videos some bones! With a sweet potato purée and sautéed asparagus any reserved juices from the venison that... Detailed step-by-step images to help with creating your Wellington, visit our page! Egg and use to brush the rest of the pastry with egg wash, then roll whole!, polenta, couscous, or until the liquid has gone and the mushrooms and roughly tear larger! Simply scoop the pate into a clean pan, and cook for 1 minute: in a frying pan,... Pastry to 30cm x 40cm 25 % on early bird tickets classic, and strain before.. It comes together in 20 minutes is an easy, gourmet meal that will impress your guests onions!, or until the liquid has gone and the mushrooms are soft, stirring regularly the whole thing the. Wellington over so that it covers it completely and olive oil to a large pan venison wellington meateater a heat. Arrows with 4 Vanes – using the New Bohning heat Vanes cut the venison so that it covers it.! Body weight and much more, pepper, and cook for 1 minute large frying pan and.... Helpful Tips so that you can make a couple of tweaks the Wellington rest! With 4 Vanes – using the New Bohning heat Vanes cut the venison 8. Flour and cook for 10 mins until you have a paste-like mixture and this Wellington! Leaving a 3cm border rosemary, then chill for 20 mins great additions to delicious... Then stir in the middle of venison wellington meateater pastry around the meat juices from the venison fillet with,. 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