Peppered Fillet of Venison Wellington

Venison loin wrapped in puff pastry with mushroom duxelles and pâté, baked until golden and served with roasted vegetables.

Meat Main Course Gourmet Venison Wellington

Estimated Nutrition

Calories

1052.6

kcal / serving

4210.4 kcal total

Carbs

39.1g

per serving

156.4 g total

Fat

78.2g

per serving

312.8 g total

Protein

48.8g

per serving

195.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

350

Puff Pastry

ready-made

Dairy

Butter

unsalted

Butter

unsalted, plus extra for greasing

piece

Egg

free-range, beaten

Meat

450

Venison Loin

200

Pâté

NutsSeeds

clove

Garlic

crushed

pinch

Parsley

chopped

pinch

Thyme

chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

tbsp

Black Peppercorn

crushed in a pestle and mortar

Vegetables

piece

Shallot

finely chopped

225

Mushroom

finely chopped

Method

Chill the parcel for 30 minutes and preheat the oven to 220°C.

Melt 25g butter in a pan and sauté shallot and garlic until soft.

Add mushrooms and cook for 3 minutes before stirring in herbs and seasoning.

Spread pâté and mushrooms on pastry, place venison on top, and wrap tightly.

Brush with egg and bake for 25 minutes until golden brown.

Season venison, sear in 50g foaming butter, roll in crushed pepper, and cool.

Roll out the pastry and let it rest in the fridge.

Serve with roasted vegetables and braised cabbage.