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Thread: home made wellington muntjac loin

  1. #1

    home made wellington muntjac loin

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ID:	61578 courtesy of the muntjac I culled last week.
    Home made wellington loin of muntjac venison wrapped in homemade chicken liver, chive pate and chestnut mushrooms.

    Yummy.....

  2. #2

  3. #3
    That looks good, I'm so hungry now.

  4. #4
    Ive got to give this a try. Looks delicious..

  5. #5
    +3 ,wellington mmmm favourite dish mmmm,glass of chilled Vina Sol and a nice cheese board to follow.sorry im off to raid the fridge now
    she buys shoes i buy ,shooting,she stops buying shoes,il be amazed

  6. #6
    quick glance at the thread title and though you were making wellies out of the skin
    Last edited by slider; 29-09-2015 at 20:20.

  7. #7
    That does look superb!

  8. #8
    lovely ! I've always found muntjac loin too small , the loin is over cooked by the time the pastry is done properly ?
    Right where's those stones , I'll start !

  9. #9
    Try using two loins stacked on top of each other

  10. #10
    Quote Originally Posted by tackb View Post
    lovely ! I've always found muntjac loin too small , the loin is over cooked by the time the pastry is done properly ?
    No, you need to seal the meat first alround in a frying pan allow to cool. Then I wrapped it in the pate and puff pastry then brushed in egg then placed in oven for 25 minutes about 170c

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