Roe Wellington

[Stevec66]

Mrs C excelled the weekend with a Roe buck wellington - Roe Fillet - Haggis spread over the fillet in lieu of Pate - wrapped in pastry - Epic !!

 

[NickJ]

That sounds worth a try.

My Mrs does a good venison welly, we use both loins for roe.

I think the key is (Vs beef) to get something in there with some fat, haggis will be doing that and the wife using fatty parma ham to wrap it in.

 

[Gameking]

Something like this ? (Pate not haggis though)

 

[Stevec66]

Yes ! but give it a whirl with haggis - to be honest i wasn't keen at the thought, but it was fantastic a great mix of flavours and textures - i expect detailed reports back !

 

[Woodsmoke]

I like this idea!

 

[JockStalk]

Now that’s clever, and noted!

 

[shakey jake]

fillet or loin? id of thought fillet would be over cooked

 

[shakey jake]

like the sound of the haggis though

 

[Stevec66]

fillet or loin? id of thought fillet would be over cooked

Either - we used Roe Fillet, but loin would work equally fine - Mrs C says fillet, coating of haggis, wrapped in puff pastry, crimped at either end, pierce the top - 25 mins at 220 degrees - no pre-cooking of the meat

 

[willie_gunn]

Mrs Gunn often cooks "Veni-Welli".

She will use one entire backstrap from a roe, or both from a muntjac, using a mix of paté and chopped mushrooms between the venison and the pastry.

Delicious both hot and cold!

 

[TomDeer]

I've made it with fallow pricket loins previously. It works well and is very good. I do usually sear the meat before wrapping though and it does serve to keep it moist.

 

[Stevec66]

The key is the haggis - i am not a big "Haggis only" fan - but it works really well with the venison and pastry

 

[thehappyhippy]

Love the idea but terrified of c*cking it up. Only got two back straps left in the freezer and currently without a rifle... Oh the horrors!

 

[Stevec66]

He who dares wins my friend - mrs c says you can’t go wrong - start gentle with the temperature and then build up to brown the pastry

 

[thehappyhippy]

Alright! I'll do it!

 

[Stevec66]

Mrs Gunn often cooks "Veni-Welli".

She will use one entire backstrap from a roe, or both from a muntjac, using a mix of paté and chopped mushrooms between the venison and the pastry.

Delicious both hot and cold!

Try haggis in lieu of pate - totally different taste as you would expect

 

[Jezholmes]

Mrs H always swears by Gordon Ramsey’s Wellington recipe, never failS, just replace the beef with venison Beef Wellington

 

[Stevec66]

Try the haggis in lieu of pate - life changing !