Damian Wills

Sous Chef, Stone Road Grill

Niagra on the Lake, Ontario

Sous Chef, Stone Road Grill

Niagra on the Lake, Ontario

For the Chestnut Mushroom Duxelle:

Heat olive oil in skillet over medium heat, add the garlic and shallots, cook without colouring, approximately 5 minutes.  Add the thyme and mushrooms, cooking until there is no moisture remaining.  Remove from heat and dry on towel, squeeze out any excess moisture, reserving liquid for jus. 

Score and roast the chestnuts for 30 minutes at 350F.  Allow to cool, then peel and roughly chop.  Puree in food processor until smooth, adding a little chicken stock to loosen slightly.  Add Chestnut mix to mushroom mix, season with salt and pepper, and mix thoroughly.

Heat olive oil in skillet over medium heat, add the garlic and shallots, cook without colouring, approximately 5 minutes.  Add the thyme and mushrooms, cooking until there is no moisture remaining.  Remove from heat and dry on towel, squeeze out any excess moisture, reserving liquid for jus. 

Score and roast the chestnuts for 30 minutes at 350F.  Allow to cool, then peel and roughly chop.  Puree in food processor until smooth, adding a little chicken stock to loosen slightly.  Add Chestnut mix to mushroom mix, season with salt and pepper, and mix thoroughly.

For the Cervena Venison Foie Gras Wellington:

Season Cervena venison loin with salt and pepper.  Heat olive oil in cast iron pan at high heat and sear venison loins on all sides to color, remove from heat to wire rack. 

When venison has cooled, use a sharp knife to make a cut along the length of the top of the loin from end to end 3/4 of the depth of the loin. Open loin and place the Foie Gras rectangles along the incision, fold the two flaps over the foie gras and return to the fridge. 

Lay the 6 slices bacon side by side on wax paper, positioning them to run north south.  Cover the bacon with duxelle mixture, place venison loin at the bottom of the layered sheet of bacon, and roll the bacon around the loin.  Allow to chill in fridge 10 minutes. 

Meanwhile, roll out the puff pastry large enough to accommodate the loin. Remove loin from fridge, place in centre of puff pastry and egg wash around the loin.  Fold the puff pastry over the loin to cover on all sides, trim excess pastry from ends and pinch seams together, place and baking sheet, seam side down, and set aside.

Egg wash the Cervena Venison Wellington, and score the top side with a knife at equal intervals.  Bake at 200C until internal temperature reaches 50C and pastry is golden brown. Remove from oven and let rest 5 minutes before slicing. 

For the Red Wine Jus:

In a sauce pot add the red wine, shallots and thyme.  Reduce by two thirds. Add the veal jus, and reduce at high heat until bubbling appears rapid and small.  Add the diced cold butter to the rapidly boiling jus.  Add the reserved mushroom liquid.  Cook until sauce coats the back of a spoon, but do not let jus get syrupy.  Strain through fine chinois and set aside in warm spot.

For the Vegetables:

Saute the chanterelles in the olive oil and one tablespoon of the butter  until cooked. Add blanched carrots and crosnes, continue cooking for 1-2 minutes. Meanwhile in a separate pan, heat butter the remaining butter until just foaming. Reduce heat, add rainbow chard, and cook until tender. 

Season Cervena venison loin with salt and pepper.  Heat olive oil in cast iron pan at high heat and sear venison loins on all sides to color, remove from heat to wire rack. 

When venison has cooled, use a sharp knife to make a cut along the length of the top of the loin from end to end 3/4 of the depth of the loin. Open loin and place the Foie Gras rectangles along the incision, fold the two flaps over the foie gras and return to the fridge. 

Lay the 6 slices bacon side by side on wax paper, positioning them to run north south.  Cover the bacon with duxelle mixture, place venison loin at the bottom of the layered sheet of bacon, and roll the bacon around the loin.  Allow to chill in fridge 10 minutes. 

Meanwhile, roll out the puff pastry large enough to accommodate the loin. Remove loin from fridge, place in centre of puff pastry and egg wash around the loin.  Fold the puff pastry over the loin to cover on all sides, trim excess pastry from ends and pinch seams together, place and baking sheet, seam side down, and set aside.

Egg wash the Cervena Venison Wellington, and score the top side with a knife at equal intervals.  Bake at 400F until internal temperature reaches 120F and pastry is golden brown. Remove from oven and let rest 5 minutes before slicing. 

For the Red Wine Jus:

In a sauce pot add the red wine, shallots and thyme.  Reduce by two thirds. Add the veal jus, and reduce at high heat until bubbling appears rapid and small.  Add the diced cold butter to the rapidly boiling jus.  Add the reserved mushroom liquid.  Cook until sauce coats the back of a spoon, but do not let jus get syrupy.  Strain through fine chinois and set aside in warm spot.

For the Vegetables:

Saute the chanterelles in the olive oil and one tablespoon of the butter  until cooked. Add blanched carrots and crosnes, continue cooking for 1-2 minutes. Meanwhile in a separate pan, heat butter the remaining butter until just foaming. Reduce heat, add rainbow chard, and cook until tender. 

To Finish:

Cut Cervena Venison Wellington in four equal portions, across the grain, trimming off the pastry from the two ends.  Divide swiss chard evenly between four warm plates.  Place Wellington on top of chard so the cut side of meat is facing up, gently spoon the finished jus around the Wellington.  Randomly place carrots, chanterelles, and crosnes around Wellington.  Finish with drizzle of Pine Nut oil and Arugula Seedlings.

Cut Cervena Venison Wellington in four equal portions, across the grain, trimming off the pastry from the two ends.  Divide swiss chard evenly between four warm plates.  Place Wellington on top of chard so the cut side of meat is facing up, gently spoon the finished jus around the Wellington.  Randomly place carrots, chanterelles, and crosnes around Wellington.  Finish with drizzle of Pine Nut oil and Arugula Seedlings.