Recipe: Venison Wellington

Updated: Dec 16, 2021

Recipe From: Woodmill Game

Prep: 2 hours / Cooking: 1 hour / Serves: 4




Based in Lindores in Fife, Woodmill Game are purveyors of wild game who sell their products across Scotland and the UK. Highlights of their product range include venison and black pudding sausages, venison kebabs, partridge and tarragon pies, whisky & ginger pheasant breasts. Venison is often undervalued as a meat yet it is a sustainable product and a wonderfully high protein, low fat and natural food source.


Woodmill Game has given Taste Magazine a seasonal venison game recipe that would make a wonderful change and look fantastic on any festive table.



Ingredients:


Red Venison Tenderloin from Woodmill Game

1 tsp olive oil

Salt and Pepper

400g button mushrooms

Leaves from 1 thyme sprig

2 garlic cloves, crushed

Plain flour for dusting

1 tsp Dijon mustard

500g of ready rolled puff pastry

2 egg yolks, beaten



Directions:


  1. Remove the venison from the fridge 1 hour before cooking and allow to sit at room temperature out the package to ensure the meat cooks evenly

  2. On a board, massage the olive oil, salt and pepper into the tenderloin

  3. Preheat a frying pan on high heat. Sear the venison on all sides for two minutes. Remove from the pan and allow the tenderloin to rest on the board for 20 minutes

  4. Blitz the mushrooms and thyme in a food processor until it is paté consistency

  5. Wipe the pan clean, then fry the crushed garlic and mushroom paté together on a low heat. Cook until there is no moisture left in the pan.

  6. On a clean worktop, dust flour across and roll out the pastry into a rectangle shape the length of the tenderloin piece. Spread the mushroom paté across the pastry and be sure to leave a good inch around the edges for folding and sealing

  7. Brush the tenderloin with Dijon mustard and place on top of the mushroom paté on side of the pastry

  8. Carefully roll the pastry around the venison and crimp the pastry edges together with a fork to seal it well

  9. Transfer onto a baking tray, brush the pastry with egg yolk and cook in a preheated oven of 180°C for 30 minutes. Leave a little longer if you prefer the meat medium.

  10. Serve with redcurrant and red wine jus