Cervena venison wellington with chestnut, mushroom, and cranberry stuffing

Servings2 Prep Time25minutes Cooking Time35minutes INGREDIENTS

Method

To make the Wellingtons, heat the oven to 200°C. Place a fry pan on the stove and add in 1 tbsp of oil. Add the finely chopped mushrooms and garlic and cook on a medium heat for 10-15 minutes. Be sure to check that all the liquid from the mushrooms has evaporated. Because, if it hasn't, the final dish may be soggy.

While these are cooking, finely chop the chestnuts, dried cranberries and chopped parsley. Add the Dijon mustard, salt and black pepper then mix into the cooked mushrooms.

Leave this to cool completely in the fridge while you seal the meat.

In the same fry pan, add the remaining oil and heat until smoking hot. Season the venison with salt and pepper and lay it in the hot pan. Allow to color on all sides by rolling the meat around in the pan for 4-5 minutes. Remove from the pan and allow to cool.

Lay out the shop-bought, pre-rolled pastry in front of you. Lay on the Crepe or French style pancake (this will stop the pastry from becoming soggy during cooking). Spoon on the cooled mushroom and chestnut paste and spread evenly over the Crepe.

Now lay the sealed venison on top at the side closest to you. Brush all the edges well with the beaten egg yolk. Roll the pastry around the venison, trim off the excess and make sure the seal is at the bottom. Trim off the excess on the edges also, making sure you have enough left to fold the edges underneath the Wellington parcel.

Brush well with egg wash, and place onto a nonstick baking tray, sprinkle with sea salt and bake in a hot oven for 15-20 minutes.

Peel and slice the potatoes very thinly to make the chips and fry them gently at 170°C until golden brown.

To serve

When cooked, allow the Wellington to rest for 10 minutes before removing both of the ends to reveal the pink meat inside. Place on a wooden serving board along with a pile of the chips, and a bunch of watercress.

Servings2 Prep Time25minutes Cooking Time35minutes INGREDIENTS

Method

To make the Wellingtons, heat the oven to 200°C. Place a fry pan on the stove and add in 1 tbsp of oil. Add the finely chopped mushrooms and garlic and cook on a medium heat for 10-15 minutes. Be sure to check that all the liquid from the mushrooms has evaporated. Because, if it hasn't, the final dish may be soggy.

While these are cooking, finely chop the chestnuts, dried cranberries and chopped parsley. Add the Dijon mustard, salt and black pepper then mix into the cooked mushrooms.

Leave this to cool completely in the fridge while you seal the meat.

In the same fry pan, add the remaining oil and heat until smoking hot. Season the venison with salt and pepper and lay it in the hot pan. Allow to color on all sides by rolling the meat around in the pan for 4-5 minutes. Remove from the pan and allow to cool.

Lay out the shop-bought, pre-rolled pastry in front of you. Lay on the Crepe or French style pancake (this will stop the pastry from becoming soggy during cooking). Spoon on the cooled mushroom and chestnut paste and spread evenly over the Crepe.

Now lay the sealed venison on top at the side closest to you. Brush all the edges well with the beaten egg yolk. Roll the pastry around the venison, trim off the excess and make sure the seal is at the bottom. Trim off the excess on the edges also, making sure you have enough left to fold the edges underneath the Wellington parcel.

Brush well with egg wash, and place onto a nonstick baking tray, sprinkle with sea salt and bake in a hot oven for 15-20 minutes.

Peel and slice the potatoes very thinly to make the chips and fry them gently at 170°C until golden brown.

To serve

When cooked, allow the Wellington to rest for 10 minutes before removing both of the ends to reveal the pink meat inside. Place on a wooden serving board along with a pile of the chips, and a bunch of watercress.

Rating
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Rating: 5
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