Friday, 4 November 2011

Individual venison wellington........

Individual Venison Wellington with spinach, port and redcurrants

This is a beautiful dish and will impress whoever you serve it to; it takes a little time to prepare but cooks quickly. So don’t be put off by the recipe, just go for it...
The one thing to remember while using Venison is that it must be well hung, by this I mean, at least two weeks for a haunch and one week for a loin. This tenderises the meat making it easy to eat and giving it flavour.

7oz or 200g of loin of venison per person
1tblsp of olive oil
35g of good Irish butter
225g of button mushrooms, chopped as finely as possible
Puff pastry (good quality pastry can be bought, so take advantage of it)
1 egg, beaten with 1 tblsp of milk
Good quality black pudding, diced into small cubes
Salt and pepper

First season the venison pieces with salt and pepper and seal in a very hot pan until you get some colour on the meat on all sides. Leave aside to cool
Next make your mushroom stuffing by cooking the finely chopped mushrooms in the butter very quickly, add the chopped garlic, thyme and black pudding that has been diced into small cubes and cook out until all the liquid has evaporated, again let cool and set aside.
Now roll out the puff pastry a little bit and put a teaspoon of stuffing on top, place a piece of venison on this and add more stuffing, carefully wrap this up and egg wash the pastry to seal it. Turn it over and you should have a nice parcel. Again egg wash and leave to rest in a fridge for half an hour. Cook for 8 minutes in a very hot oven at 200 Celsius. Serve it on buttered spinach and a little sauce. Fantastic…

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