James Martin Venison Wellington Recipes

VENISON WELLINGTON

Steps:

• Remove the venison from the fridge at least 1 hour before cooking. Preheat the oven to 200°C/400°F/gas 6.
• Crush the juniper berries in a pestle and mortar until fine. Pick the leaves from 3 sprigs of thyme and all the rosemary, then finely chop together.
• Place the venison on a board and rub all over with 1 teaspoon of olive oil, sprinkle with sea salt and black pepper, then scatter over the juniper and herbs, and give everything a good rub.
• Preheat a large frying pan on a high heat and sear the venison for 2 minutes on all sides, turning with tongs, then remove to a plate.
• For the filling, clean the mushrooms and roughly tear any larger ones. Place the porcini in a small bowl, just cover with boiling water and leave to soak for a few minutes. Peel and finely chop the garlic.
• Wipe the frying pan clean, then add the garlic and mushrooms with the butter and a lug of olive oil. Strip in the remaining thyme leaves, then roughly chop and add the soaked porcini and its soaking liquid (straining to remove any grit). Cook on a medium-low heat for 15 minutes, or until the liquid has gone and the mushrooms are soft, stirring regularly.
• Tip the contents of the pan onto a board, drizzle with ½ a teaspoon of truffle oil and a few gratings of nutmeg, then roughly chop to a coarse pâté-like consistency with a sharp knife (or blitz in a food processor). Taste and season to perfection, then leave to cool.
• On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 3cm border.
• Beat the egg and use to brush the edges. Sit the venison on the mushroom pâté then, starting with the edge nearest to you, snugly fold and roll the pastry around the venison, pushing it away from you and cupping each end to shape it around the fillet. Press the ends together to seal, then indent with the back of a fork.
• Transfer the Wellington to a large baking tray lined with greaseproof paper, and brush all over with egg wash (you can prep to this stage and chill until needed - just remove it 1 hour before cooking so it's not fridge-cold).
• When you're ready to cook, heat the tray on the hob on a medium heat for a couple of minutes to start crisping up the base, then transfer to the oven for 30 minutes for blushing, juicy venison.
• Once cooked, leave the Wellington to rest for 5 minutes, then slice. Delicious served with gravy and steamed greens.

VENISON WELLINGTON

Steps:

• For detailed step-by-step images to help with creating your wellington, visit our guide page. Firstly, dry the venison with kitchen paper, then season well. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Brush with mustard, leave to cool, then chill for 20 mins. Reserve any juices for the gravy.
• Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Add the brandy and cook until it's evaporated. Leave to cool.
• Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.
• Place the fillet in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.
• Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30 mins to firm up.
• On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.
• Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.
• Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.
• Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.
• Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.
• Chill for at least 30 mins or up to 24 hrs. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat the oven to 220C/200C fan/gas 7.
• Lightly oil a non-stick baking tray and heat until hot. Put the wellington on the tray and bake for 30 mins (35 mins for well done). Remove from oven, brush with extra egg and rest for 20 mins.
• To make venison gravy, melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 thyme sprig, and cook until soft. Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. Add 400ml beef stock and any reserved juices from the venison, then reduce again by two-thirds until syrupy. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving.