Matt Roberts
Well-Known Member
Always thought a venison Wellington would be similar to Master Chef finals in terms of complexity but after trying it recently realised what a doddle it is.
1 - mushroom pate - blitz onion and mushroom separately in a food processor. Fry onion till translucent, crank heat slosh of brandy and flambé briefly. Add shrooms, season generously and fry a while then add a generous knob of butter. Stir in. Refrigerate till cold set.
2 - season and sear venison loin in hot butter only briefly to seal and add a bit of colour.
3- lay palma ham on cling film, evenly spread cold pate on top then roll loin in tie middle closing over the ends.
4- roll in puff pastry, egg wash the ends to seal together and add a lattice layer of you’re feeling posh.
5- egg wash again, cook at 180 for 25mins, remove and rest for 10 mins.
1 - mushroom pate - blitz onion and mushroom separately in a food processor. Fry onion till translucent, crank heat slosh of brandy and flambé briefly. Add shrooms, season generously and fry a while then add a generous knob of butter. Stir in. Refrigerate till cold set.
2 - season and sear venison loin in hot butter only briefly to seal and add a bit of colour.
3- lay palma ham on cling film, evenly spread cold pate on top then roll loin in tie middle closing over the ends.
4- roll in puff pastry, egg wash the ends to seal together and add a lattice layer of you’re feeling posh.
5- egg wash again, cook at 180 for 25mins, remove and rest for 10 mins.
.JB
