Rick Stein’s Cornwall: Venison Wellington
As seen on Rick Stein’s Cornwall, this is Rick’s recipe for venison Wellington. A fantastic dinner party dish to share with friends and family at home over a decent glass of red and some lively conversation around the table.
- 750g trimmed loin of venison
- 1 tbsp oil
- 50g butter
- 1 small red onion, finely chopped
- 1 garlic clove, finely chopped
- 400g chestnut mushroom, very finely chopped in a food processor
- 1 tsp thyme leaves, finely chopped
- 2-3 tbsp sherry or brandy
- 8-10 slices prosciutto or other cured ham
- plain flour, for dusting
- 500g pack puff pastry
- 1 large egg, beaten
For the gravy:
- 50g butter
- 1 large (or 2 small) red onion, chopped
- 1 tbsp plain flour
- 300ml red wine
- 300ml beef stock
- 1 heaped tbsp redcurrant or quince jelly
- Pat the venison dry with kitchen towel, then season with salt and pepper. Heat the oil in a frying pan and brown the meat all over. leave to cool, then chill for 20 mins. Reserve the pan and any juices to make gravy later.
- Melt the butter in a separate pan and add the red onion and garlic and cook over a low heat for a few minutes to soften, then add the chopped mushrooms and thyme and season with salt and pepper. Cook for about 10 minutes until excess moisture has evaporated and you have a pate like mixture. Add the sherry or brandy and cook until it’s evaporated. Set aside to cool.
- On a sheet of baking parchment, a little larger than the size of a sheet of A4, arrange the slices of prosciutto so that they are slightly overlapping, then top with the cooled mushroom mixture, and then lay the browned venison on top. Use the parchment to wrap the mushrooms and prosciutto mixture around the meat and roll a little to neaten, wrap the paper around the parcel and refrigerate while you roll the pastry.
- Roll out the puff pastry into a sheet a little larger than of a sheet of A4 paper, (enough to fold over the loin to fully encase it with a 1cm overlap) place the loin in the middle and fold the pastry over the loin and tuck the seam underneath the meat, ensuring no air is trapped, pinch in the ends to form a sealed parcel. Transfer to a baking sheet and brush with beaten egg. Chill while you prepare the gravy.
- Make the gravy by adding the butter to the pan you used to brown the meat. Add the onions and cook over a low/medium heat to soften then add the flour and stir to make a roux, cook for a minute then add the red wine and bring up to a boil and use a wooden spoon to get all the meat juices off the pan, add the beef stock and boil to reduce down to a glossy rich gravy. Add the redcurrant jelly and salt and pepper to taste and pass through a sieve, keep warm.
- Preheat the oven to 220c/200c fan and cook the Wellington for 25 minutes, rest for 10 minutes, then slice and serve with the gravy.
MORE RECIPES FROM RICK STEIN’S CORNWALL
Recreate your favourite recipes from series one, two and three of Rick’s adventures around Cornwall. Something sweet, something savoury, something spicy and lots more to cook at home.