- 500g of loin of venison, cleaned with sinew removed
- 400g puff pastry
- 2 egg yolks
- 1 tbsp of milk
- Salt and pepper, to season
- 1 tbsp of vegetable oil
FOR THE MUSHROOM DUXELLE
- 250g of button mushrooms
- 4 shallots, chopped
- 2 garlic cloves, chopped
- 100ml white wine
- 4 tbsp double cream Butter
- Salt and pepper, to season
FOR THE PANCAKES
- 150g of plain flour
- 2 eggs
- 140ml of milk
- Oil, for frying
1 Start by searing the venison. Heat the oil in a large frying pan, season the loin with salt and pepper and add to the pan. Turn every 1–2 minutes to colour the loin on all sides, until it is evenly browned and rare in the centre. Remove from the pan and refrigerate.
2 For the duxelle, melt the butter in the same pan, add the chopped mushrooms and sauté until golden brown. Remove from the pan and keep to one side.
3 Add the shallots and chopped garlic to the pan. Cook until soft, then add the mushrooms again and cook quickly until the liquid evaporates. Add the white wine and boil until reduced by half.
4 Add the cream and cook until the mixture is thick and beginning to darken. Season with salt and pepper and leave to one side.
5 For the pancakes, whisk together the flour, eggs and milk to make a smooth batter.
6 Heat a frying pan and add a splash of oil. Once the oil is hot, pour in a small amount of batter to cover the base in a very thin layer and cook until golden on the underside.
7 Flip the pancake over and cook the other side. Repeat the process again until all of the mixture is used up, keeping the cooked pancakes to one side.
8 Lay a sheet of cling film on a board and lay 3 pancakes onto it, overlapping, so that they cover the cling film. Lay the Parma ham on top in a single layer.
9 Spread the mushroom duxelle over the Parma ham in another even layer and place the venison on top. Roll the pancakes, Parma ham and mushroom mix around the venison, using the cling film to wrap it tightly. Leave to cool in the fridge, preferably overnight.
10 Roll out the puff pastry into a thin sheet around 1/4cm thick — if it is pre-rolled, it will need to be rolled thinner.
11 Remove the Wellington from the cling film, lay on top of the pastry and brush the borders of the pastry with egg wash. Roll the Wellington in the pastry, sealing the joining edge with a little extra egg wash.
12 Roll the Wellington so the seal is on the underside and set aside while you prepare the vegetables.
13 Preheat the oven to 180°C/Gas Mark 4.
14 Place the Wellington into the oven for 20–25 minutes, until the pastry is golden brown. To tell if it is cooked, place a thin metal skewer in the centre of the venison, it should be slightly warm (which means the internal temperature is about 49–52°C).
15 Remove the Wellington from the oven, rest for at least 10 minutes in a warm place. Slice and serve up onto a plate.
Recipe by Curtis Pitts Deer Services