Remove from the oven, brush with extra egg and rest for 20 mins before serving. 2 cup venison/beef stock, plus more as needed. Season the venison with salt and pepper and fry for about 20 seconds on each side, or until sealed and golden-brown but not cooked. 400g puff pastry. Bay leaf. Venison Wellington INGREDIENTS. PSA: "MeatEater", the greatest hunting show on TV is now available on Netflix in the U.S. Close. Sit the venison on the mushroom pâté then, starting with the edge nearest to you, snugly fold and roll the pastry around the venison, pushing it away from you and cupping each end to shape it around the fillet. Oil/fat for cooking Jan 30, 2015 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Venison osso buco can be served with all sorts of sides. Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard. However, instead of using a filet of beef, we're using venison backstrap for the protein of the Wellington. Buying your venison: You will need loin of venison for this recipe, a cut also known as the loin fillet. This recipe is based off of Gordon Ramsay's Beef Wellington recipe. Posted by 4 years ago. The magic key to moving from a venison liver pate that is a little coarse in texture to a smooth a creamy version is… your kitchen sieve! Transfer the Wellington to a large baking tray lined with greaseproof paper, and brush all over with egg wash (you can prep to this stage and chill until needed – just remove it 1 hour before cooking so it’s not fridge-cold). On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten. Next-level deliciousness. Heat oven to 220C/200C fan/gas 7. For detailed step-by-step images to help with creating your Wellington, visit our guide page. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 3cm border. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat. Shooting & Hunting. “If you’ve never tasted wild venison you’re in for a real treat. Rub each venison fillet with the remaining olive oil, season, then sear the meat for 1 minute on each side in two batches (don't clean out the pan – save the pan juices for making gravy). Firstly, dry the venison with kitchen paper, then season well. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Place the venison on a board and rub all over with 1 teaspoon of olive oil, sprinkle with sea salt and black pepper, then scatter over the juniper and herbs, and give everything a good rub. Tips. If you waited too long to add them, they were underdone and to get them done, the venison got overdone. Recipe from Good Food magazine, October 2013. Neatly fold under the shorter edges to create a parcel. Ask your butcher for a whole piece of loin or loin fillet, off the bone, well-trimmed and cut from the centre of the loin so that it’s the same size at either end. Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Brush the edges of the pastry with egg wash, then roll the pastry around the venison so that it covers it completely. Transfer to the hob, add some beef stock and a lug of red wine, then simmer for a couple of hours, scraping up the sticky goodness from the base of the pan and topping up the liquid as needed. For the filling, clean the mushrooms and roughly tear any larger ones. Put the venison wellington on the tray and bake for 30mins (35 for more well done). Place the porcini in a small bowl, just cover with boiling water and leave to soak for a few minutes. This recipe serves two people and shown with a sweet potato purée and sautéed asparagus. Venison Wellington. PSA: "MeatEater", the greatest hunting show on TV is now available on Netflix in the U.S. Steven Rinella is the absolute man! Chill for at least 30 mins or up to 24 hrs. Most of our recipes have step by step photos and videos! Share on Facebook; Melt the butter and soften the shallot and garlic. Roll out any trimmings. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer. 1 tbsp olive oil – plus a little extra. Turn the Wellington over so that it … Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. venison brisket (substitute with roast, shoulder or neck) Salt and pepper. Remove from oven, brush with extra egg and rest for 20 mins. Download recipe Ingredients. 1 egg yolk and a dash of milk or beaten … Leave to cool. Brush with egg. Preheat a large frying pan on a high heat and sear the venison for 2 minutes on all sides, turning with tongs, then remove to a plate. Delicious served with gravy and steamed greens. Guns & Ammo. Throw some cheesy mashed potatoes with it and you will have one happy family! Chill for 30 mins to firm up. Tip the contents of the pan onto a board, drizzle with ½ a teaspoon of truffle oil and a few gratings of nutmeg, then roughly chop to a coarse pâté-like consistency with a sharp knife (or blitz in a food processor). Place the cooled venison in the centre. 1 1/2 – 2 lb. Heat the oil in a large frying pan over a high heat. 5 Seasons. Preheat the oven to 200°C/400°F/gas 6. Tyler Weaver Venison Wellington. ... MeatEater. To make venison gravy, melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 thyme sprig, and cook until soft. Chill for 30min. Reserve any juices for the gravy. For a deliciously rich gravy, ask your butcher for some venison bones and roast for 1 hour with onions, carrots and celery. Jul 23, 2017 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. VENISON WELLINGTON RECIPE DIRECTIONS. Established in 1958, Guns & Ammo, presenting content covering the complete spectrum of firearms, accessories and related products, is the most respected media brand in the firearms field. Wipe the frying pan clean, then add the garlic and mushrooms with the butter and a lug of olive oil. Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. Get Magazines. 700g Venison loin of your choice; 15ml Olive oil; 15ml Balsamic Vinegar; 15g Freddy Hirsch Hunters Biltong Doypack (802171-K) 300g Puff Pastry; 1 Egg; 50ml Milk; METHOD. Wild Game Recipes | Venison Recipe: Venison Wellington. 125g chicken or duck liver pate. Turn the Wellington over so that it … SEAR THE VENISON: In a mortar and pestle, grind the juniper berries, salt, pepper, and thyme together. Cut out letters to spell ‘venison'. 356. Beat the egg and use to brush the edges. Once cooked, leave the Wellington to rest for 5 minutes, then slice. Quote BBH25. ← How to Fletch Arrows With 4 Vanes – Using the New Bohning Heat Vanes Beef Wellington is a British classic, and this Venison Wellington is a similar idea but with a couple of tweaks. ½ venison shoulder 2 tomatoes, quartered 1 carrot, roughly chopped 1 onion, roughly chopped 1 sprig rosemary 1 bay leaf 200ml red wine 1 litre beef stock. Also helpful tips so that you can make it perfectly the first time and every time! Melt the butter into the meat juices from the seared venison, then stir in the plain flour and cook for 1 minute. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. I love taking classic recipes and making them unique, whether I do that by following a recipe or being creative in the kitchen myself. Melt half the butter in a pan and sear the goose liver on each side for a minute or two. Venison Wellington is an easy, gourmet meal that will impress your guests! Fold a small amount of the pastry ends underneath, trimming off the excess first. Cut the venison into 8 equal pieces. To remove this, simply scoop the pate into a sieve that is suspended over a bowl. When you’re ready to cook, heat the tray on the hob on a medium heat for a couple of minutes to start crisping up the base, then transfer to the oven for 30 minutes for blushing, juicy venison. Brush the pastry all over with beaten egg yolk. Add 400ml beef stock and any reserved juices from the venison, then reduce again by two-thirds until syrupy. 6 cloves of garlic, roughly chopped. Brush with mustard, leave to cool, then chill for 20 mins. This venison Wellington isn’t hard to put together but will look like you’ve made a huge effort March 25, 2015 at 3:05 pm . Taste and season to perfection, then leave to cool. It takes a little while but is easy to make and impressive enough to serve to guests October 16, 2015 at 10:27 am If you added them in the beginning, they became mush. See Step by Step Photos Above! Strain through a sieve into a clean pan, and simmer until reduced. Ingredients for the Venison Wellington. Firstly, dry the venison with kitchen paper, then season well. Get 25% off 9-in-1 smart scales Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Step-by-step guide to making venison Wellington Loin of venison is also known as the loin fillet. Archived. The Big Green Egg comes in to its own here, baking this perfectly while keeping in moisture and easily enabling a medium rare finish. This wild game recipe, more specifically venison recipe is for Venison Wellington. Remove the venison from the fridge at least 1 hour before cooking. Fold a small amount of the pastry ends underneath, trimming off the excess first. Jan 30, 2015 - MeatEater produces articles, videos, recipes and more about hunting, fishing, cooking, conservation and everything in between. Put the Wellington on the tray and bake for 30 mins (35 mins for well done). Brush the edges of the pastry with egg wash, then roll the pastry around the venison so that it covers it completely. Venison Wellington is a real treat and this recipe shows you how you can make a couple of variations. Preheat oven to 200°C (180°C fan) mark 6. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 1 kg centre fillet of free-range venison , (I used wild British fallow), 1 teaspoon juniper berries, ½ a bunch of fresh thyme , (15g), 3 sprigs of fresh rosemary, 400 g mixed mushrooms, 25 g dried porcini mushrooms, 1 clove of garlic, 1 small knob of unsalted butter, 1 whole nutmeg , for grating, plain flour , for dusting, 1 x 500 g block of all-butter puff pastry, 1 large free-range egg. Heat the oil in a frying pan and sear the meat all over for about 8 mins. 4 Dust a board with flour, then cut each pastry sheet into quarters to make 8 equal rectangles. Roll up and tie tightly with string. This recipe for venison wellington is a great twist on a classic British favourite. Place the fillet in the centre of the mushroom mixture. Put on top of Wellington. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving. 1kg Venison haunch fully trimmed and denuded 250g Maldon sea salt 250g sugar Zest and juice of 1 orange Zest and juice of 1 lemon 50ml brandy 6 x … This mini-venison wellington makes the perfect meal if there are only two of you eating for a special occasion such as Christmas or Valentine's day. 1. Not only is it leaner than beef, but it’s a great source of zinc and iron, too. Risotto, polenta, couscous, or even mashed potatoes all make great additions to this delicious hearty dish. We don’t get to cook too often but when we do, we like to do it up right! A few sprigs of thyme. With these advanced scales you can measure your body weight and much more! 1 cup balsamic vinegar. Press the ends together to seal, then indent with the back of a fork. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. 700g trimmed venison loin. Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Once your pate has been through the food processor it will still be a little ‘grainy’. Once cooled, put the liver into the centre of the venison fillet. Heat the oil in a frying pan and sear the meat all over for … With a robust, gamey flavour, venison loin is the perfect alternative to beef in a classic Wellington, and stands up well to the rich mushroom duxelle and buttery puff pastry layers. Lightly brush the rest of the sheet with beaten egg. Traditionally the venison is … sugar. Method. Andy McLeish recommends using Sika venison if available, and suggests … Add the red wine and beef stock; … B eef Wellington is a classic, rich dish, also known in France as boeuf en croûte. Roll the whole thing around the meat to encase. 2 red onions, sliced into 1/4” rings. Place the cooled venison in the centre. Job done! 2 tsp. Peel and finely chop the garlic. The cut of meat is a loin fillet which is off the bone and to make sure it is an even piece to use for the Wellington, is cut from the center of the loin. For detailed step-by-step images to help with creating your Wellington, visit our guide page. Crush the juniper berries in a pestle and mortar until fine. Venison pot roast used to be a weekend only thing for me due to the 10 hours of slow cooking it took to get it tender. BBC Good Food Show Summer Save 25% on early bird tickets. This wild game recipe will knock your socks off !!! 350g of Short loin x 2 packs. Add the brandy and cook until it’s evaporated. Heat a nonstick frying pan. Over a medium heat, melt the rest of the butter and place the rolled venison fillet in the pan and brown. It’s made with store bought phyllo sheets, so it comes together in 20 minutes! Lightly oil a non-stick baking tray and heat until hot. Transfer to the hob, add some beef stock and a lug of red wine, then simmer for a couple of hours, scraping up the sticky goodness from the base of the pan and topping up the liquid as needed. Ask your butcher for a whole piece of loin or loin fillet, off the bone, well-trimmed and cut from the centre of the loin so that it’s the same size at either end. Add butter and olive oil to a large pan over HIGH heat. We swapped out the dry aged beef for a piece of venison which is a beautiful, lean, tasty meat and works so very well in this recipe. Then there was the guess work of when to add the veggies. Cook on a medium-low heat for 15 minutes, or until the liquid has gone and the mushrooms are soft, stirring regularly. Remove and leave to cool. This fancy, flavour-packed Wellington (as seen on Friday Night Feast) has all the makings of a show-stopping feast. ! 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And heat until hot sheets of cling film, carefully draw the layer of prosciutto mustard. 2 red onions, carrots and celery pastry with egg wash, then indent with the back of fork.