Cervena venison Wellington, port jus and cranberry chutney
- Duxelle
- 840 g Cervena venison loin portions (cut into 6 equal portions)
- 1 kg white cap mushrooms
- 6 tsp Dijon mustard
- 2 tsp Flat leaf parsley finely chopped
- 1 savoy cabbage
- 6 crêpes (recipe below)
- 6 6x6-inch ready roll puff pastry sheets
- 2 egg yolks whisked together
- Crêpes
- 4 eggs
- 1 cup flour
- ½ cup milk
- ½ cup water
- 2 tbsp melted butter
- ½ tsp salt
- Cabbage
- 6 cabbage leaves large
- Port jus
- 1 L beef stock
- 25 g garlic
- 25 g extra virgin olive oil
- 130 g ruby Port
- ½ bunch thyme
- 200 g celery diced
- 200 g white onion diced
- 200 g carrot diced
Method
Duxelle
Place the mushrooms into a blender and pulse until they take on the consistency of a rough paste. Place the mushroom ‘paste’ into a heavy based pot over a medium heat, without adding any oil. Cook until the moisture has evaporated. Now add the chopped parsley and season with cracked black pepper and sea salt. Place sautéed mushrooms onto tray and allow to cool.
Crepes
Combine all ingredients in a large bowl and whisk together. Once combined, strain through a sieve to remove any lumps. Cover and let sit for 1 hour so the flour can absorb more of the liquids.
Using a ladle (2 oz/60 ml), pour the batter into a non-stick fry pan, tilting and twirling the pan while you pour. As the crepe cooks, it changes in appearance. You can usually see a lace pattern developing on the underside.
When it has set, you'll be able to see the spatula through the crepe and you'll be able to slide the crepe around, although it may stick a bit at the edges. Remove from the pan to a flat plate and allow to cool.
Repeat the process until you have made 6 perfect crepes (this recipe will allow you plenty of opportunity to practice, so feel free to throw away any first attempts!).
Cabbage
Place a large pot of salted water onto the stove and bring to a boil. Remove the bottom stem of the cabbage to allow the leaves to be separated.
Once the water has come to the boil, add 6 large cabbage leaves and blanch for 1-2 minutes until they turn bright green. Remove from the boiling water and refresh in iced water. When cool, remove from the water, and pat dry.
Port-jus
Heat the oil in a large pot. Add the vegetables and caramelize until golden brown, and then add the thyme, garlic, and port. Bring the pot to a boil and lower the heat to medium, reducing the port until it becomes a glaze. Add the stock, bring to a slow boil and simmer until it has reduced by a quarter. Strain the liquid and set aside.
Cervena venison
Heat a heavy-based fry pan over a high heat. Oil the venison and season well with salt and pepper. Quickly sear the venison on all sides until golden brown, being careful not to overcook. Remove from the pan and allow to rest.
Wellington
Brush the venison with the Dijon mustard, covering completely and coat it with the mushroom duxelle. On a flat surface lay a leaf of cabbage on top of a crêpe. Place a venison loin into the middle of the crepe and roll the crepe around it. removing any excess from the sides.
Brush the surface of a pastry sheet with a little of the egg wash. Lay the crepe packet in the middle of the pastry and fold over, tightly sealing the edges. Trim any excess pastry and brush with the remaining egg wash. Place onto a tray lined with parchment paper. Repeat the process.
To serve
Pre-heat oven to 400°F (200°C)
Bake the Wellingtons for 12-14 minutes until the pastry is golden and crispy. Remove from the oven and allow to rest for 8-10 minutes.
With a sharp kitchen knife, remove the excess pastry at the end of the Wellingtons, then cut down the center lengthways creating 2 equal slices. Place on a plate, and finish with a touch of sea salt, the port jus, and a garnish of cranberry chutney.
Servings6people
Prep Time2hours
Cooking Time25minutes
INGREDIENTS
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Method Duxelle Place the mushrooms into a blender and pulse until they take on the consistency of a rough paste. Place the mushroom ‘paste’ into a heavy based pot over a medium heat, without adding any oil. Cook until the moisture has evaporated. Now add the chopped parsley and season with cracked black pepper and sea salt. Place sautéed mushrooms onto tray and allow to cool. Crepes Combine all ingredients in a large bowl and whisk together. Once combined, strain through a sieve to remove any lumps. Cover and let sit for 1 hour so the flour can absorb more of the liquids. Using a ladle (2 oz/60 ml), pour the batter into a non-stick fry pan, tilting and twirling the pan while you pour. As the crepe cooks, it changes in appearance. You can usually see a lace pattern developing on the underside. When it has set, you'll be able to see the spatula through the crepe and you'll be able to slide the crepe around, although it may stick a bit at the edges. Remove from the pan to a flat plate and allow to cool. Repeat the process until you have made 6 perfect crepes (this recipe will allow you plenty of opportunity to practice, so feel free to throw away any first attempts!). Cabbage Place a large pot of salted water onto the stove and bring to a boil. Remove the bottom stem of the cabbage to allow the leaves to be separated. Once the water has come to the boil, add 6 large cabbage leaves and blanch for 1-2 minutes until they turn bright green. Remove from the boiling water and refresh in iced water. When cool, remove from the water, and pat dry. Port-jus Heat the oil in a large pot. Add the vegetables and caramelize until golden brown, and then add the thyme, garlic, and port. Bring the pot to a boil and lower the heat to medium, reducing the port until it becomes a glaze. Add the stock, bring to a slow boil and simmer until it has reduced by a quarter. Strain the liquid and set aside. Cervena venison Heat a heavy-based fry pan over a high heat. Oil the venison and season well with salt and pepper. Quickly sear the venison on all sides until golden brown, being careful not to overcook. Remove from the pan and allow to rest. Wellington Brush the venison with the Dijon mustard, covering completely and coat it with the mushroom duxelle. On a flat surface lay a leaf of cabbage on top of a crêpe. Place a venison loin into the middle of the crepe and roll the crepe around it. removing any excess from the sides. Brush the surface of a pastry sheet with a little of the egg wash. Lay the crepe packet in the middle of the pastry and fold over, tightly sealing the edges. Trim any excess pastry and brush with the remaining egg wash. Place onto a tray lined with parchment paper. Repeat the process. To serve Pre-heat oven to 400°F (200°C) Bake the Wellingtons for 12-14 minutes until the pastry is golden and crispy. Remove from the oven and allow to rest for 8-10 minutes. With a sharp kitchen knife, remove the excess pastry at the end of the Wellingtons, then cut down the center lengthways creating 2 equal slices. Place on a plate, and finish with a touch of sea salt, the port jus, and a garnish of cranberry chutney. |
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