Tuesday's Tantalising Taste (Venison Wellington)

Ingredients


The wellington

400g of loin of Venison
100g chicken liver paté
1 sheet of puff pastry

Venison Wellington

1 egg yolk and a dash of milk or beaten cream to make egg wash


The sauce

2 finely chopped shallots or onion
1 clove crushed garlic
100g finely diced mushroom
25g butter
½ cup white wine
Handful chopped parsley
The red wine sauce

1 tsp butter
15g finely chopped shallotsor onion
¼ cup red wine (Pinot Noir is best but any red is fine)
¼ cup beef/vegetable stock
Salt and pepper to taste

Method


For the sauce
Sauté the shallots, garlic and mushrooms in the butter.
Add white wine, reduce and season.
Add the parsley and leave to cool.


The Wellington
Season the venison and sear over a high heat to colour, although the meat must be kept rare.
Leave the meat to cool.
Mix the liver pate with the sauce
Roll out the pastry and cover with the sauce mix.
Place the piece of venison on top and cover with any remaining duxelle mix.
Roll up the pastry and seal the join with egg wash.
Brush the outside with egg wash.
Bake in a hot (200°C) oven for about 12 minutes or until pastry is golden brown
Remove and rest for 5 minutes.

The red wine sauce
Use the same pan as the meat was cooked in add butter and shallots.
Cook until soft, add wine and reduce.
Add beef/vegetable stock and reduce.
Season with salt and pepper.

To Serve

Carve the wellington into slices and serve with the red wine sauce and a bouquet of steamed seasonal vegetables.

Notes
Make sure meat is seared all over.
Trim the pastry to fit the meat.
Too thick pastry will not cook properly.

Enjoy
KB and Whitesnake