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Chef skills - Learn to: Make Venison Wellington.

Summary: serve up a game version of the dinner party classic by following this step-by-step masterclass from BBC chef james Martin.

Venison Wellington

SERVES 6 PREP 50 MINS PLUS COOLING AND RESTING COOK 1 HR 20 MINS A little effort P Iron

700g trimmed loin of venison (see tip, right)

1 tbsp olive oil, plus a little extra

11ua2 tbsp English mustard

50g butter

1 large shallot, finely chopped

1 garlic clove, crushed

400g chestnut mushrooms, very finely chopped in a food processor

1 tbsp thyme leaves, finely chopped

1 tbsp parsley, finely chopped

2 tbsp brandy

12 slices prosciutto

Plain flour, for dusting

375g pack all-butter puff pastry

2 egg yolks, beaten

Mashed roots and gravy (see recipe, right), to serve

YOU WILL NEED

Food processor

Large frying pan

Pastry brush

Cling film

Rolling pin

Non-stick baking tray

Sharp knife

PER SERVING 687 kcals, protein 55g, carbs 31g, fat 37g, sat fat 17g, fibre 1g, sugar 3g, salt 2.8g

TIP

BUYING VENISON

you will need loin of venison for this recipe, a cut also known as the loin fillet. Ask 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.

1 Dry the venison with kitchen paper, then season well. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Brush with mustard, leave to cool, then chill for 20 mins. Reserve any juices for the gravy.

2 Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Add the brandy and cook until it's evaporated. Leave to cool.

3 Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.

4 Place the fillet in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.

5 Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30 mins to firm up.

6 On a lightly floured surface, roll the pastry to a rectangle a little larger than this magazine, and trim the edges to neaten.

7 Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.

8 Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.

9 Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.

10 Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.

11 Chill for at least 30 mins or up to 24 hrs. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat oven to 220C/200C fan.

12 Lightly oil a non-stick baking tray and heat until hot. Put the Wellington on the tray and bake for 30 mins (35 mins for well done). Remove from oven, brush with extra egg and rest for 20 mins.

MAKING 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. Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. Add 400ml beef stock and any reserved juices from the venison (see step 1), then reduce again by two-thirds until syrupy. season, add 1 tbsp redcurrant jelly, if you like, and strain before serving.

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Article Details
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Publication:BBC GoodFood Middle East
Article Type:Recipe
Geographic Code:8NEWZ
Date:Jan 6, 2015
Words:669
Previous Article:WEEKEND - 5 ways with dim sum.
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