Venison wellington
- Preparation and cooking time
- Total time
- A little effort
- Serves 6-8
Skip to ingredients
- 1 onionfinely chopped
- oil
- 4 open cap mushroomsfinely chopped
- 2 cloves garliccrushed
- a small bunch flat-leaf parsleychopped
- 1 slice white breadsoaked in milk and then mashed
- 1 tbsp Dijon mustard
- 1 applepeeled and grated
- 500g (or use some venison burgers) vension mince
- 2 eggsbeaten
- 2 sheets puff pastry
Nutrition: per serving
- kcal421
- fat22.4g
- saturates10g
- carbs32.5g
- fibre1.1g
- protein21.8g
- salt1g
Method
step 1
Fry the onion in a little oil until it is soft but not coloured, then add the mushrooms and cook until any liquid that is given off has evaporated. Add the garlic and cook for a minute. Remove from the heat, allow to cool for 10 minutes, then stir through the parsley, bread, mustard and apple. Add the venison mince, plenty of seasoning and half of the beaten egg and mix everything thoroughly with your hands.
step 2
Lay out 1 sheet of puff pastry on a baking sheet and form the mince mixture into a log down the centre, brush round the edge with some water and lie the other sheet on top. Press down around the mince mixture to thoroughly seal the wellington. Trim the pastry to leave a 1.5cm border around the filling, crimping as you go. Decorate the top, if you like, and cut 2 small steam holes in the top with a sharp knife. Chill for 30 minutes.
step 3
Heat the oven to 200C/fan 180C/gas 4. Brush the pastry with the remaining egg. Bake for 40 minutes, or until the pastry is dark golden brown and a skewer pushed carefully into the centre feels red hot when pulled out.
