Venison Wellington
- Thread starter tikka2506
- Start date
gigidygigidy
Well-Known Member
Scott Rea does a great looking one, not tried it myself though.
Make puff pastry.....!
Fine chopped mushroom, garlic, shallot, gently fry 10 min
Make several very thin pancakes
Roll out pastry, sear loin, then let cool, wrap loin with pancake and a covering of mushroom mix, then cover with pastry, sealing edges very well.
Cook in a hot oven
It's more work, but making these as individual parcels looks great.
Fine chopped mushroom, garlic, shallot, gently fry 10 min
Make several very thin pancakes
Roll out pastry, sear loin, then let cool, wrap loin with pancake and a covering of mushroom mix, then cover with pastry, sealing edges very well.
Cook in a hot oven
It's more work, but making these as individual parcels looks great.
gerarddwatts
Well-Known Member
Buy puff pastry!!
Fine chopped mushroom, shallots, couple of sprigs of thyme, good slug of brandy....fry.
Lay overlapping parma ham slices on clingfilm. Cover with layer of mushroom mix. (remove thyme sprigs)
Sear loin. Lay on mushroom mix, roll up clingfilm to make a sausage, put in fridge to firm up.
Roll out pastry, put 'sausage' (minus cling film) in pastry, seal, eggwash, bake in hot oven til golden.
Fine chopped mushroom, shallots, couple of sprigs of thyme, good slug of brandy....fry.
Lay overlapping parma ham slices on clingfilm. Cover with layer of mushroom mix. (remove thyme sprigs)
Sear loin. Lay on mushroom mix, roll up clingfilm to make a sausage, put in fridge to firm up.
Roll out pastry, put 'sausage' (minus cling film) in pastry, seal, eggwash, bake in hot oven til golden.
Last edited:
basil
Distinguished Member
Page 3 on the Venison recipes here ..
www.1245.forumotion.net
www.1245.forumotion.net
scoby270
Well-Known Member
Just had this for tea, it is a really good recipe tks for putting it up.
Scoby 270
I did a venison cookery course with Mike Robinson a while back and we did Wellington... A key tip was to pre-bake a piece of puff pastry between 2 baking trays (top one weighted down to stop pastry rising). Trim to just smaller than the size of loin and sit the loin / mushrooms etc on this before wrapping the whole lot in the main layer of pastry. Basically gives you an extra base layer and makes it nice and crunchy and avoids soggy bottom!
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