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.
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
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
On a board, massage the olive oil, salt and pepper into the tenderloin
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
Blitz the mushrooms and thyme in a food processor until it is paté consistency
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.
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
Brush the tenderloin with Dijon mustard and place on top of the mushroom paté on side of the pastry
Carefully roll the pastry around the venison and crimp the pastry edges together with a fork to seal it well
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.
Serve with redcurrant and red wine jus