No matter what the occasion, your loved one deserves a exceptional treat. Show you care by creating this classic dish, made even more special by using delicious, tender, farm raised venison shortloin.
For the duxelle, sauté the shallots, garlic and mushrooms in the butter.
Add white wine, reduce and season.
Add the parsley and leave to cool.
Season the venison and sear over a high heat to colour, although the meat must be kept rare.
Leave the meat to cool.
Mix the liver pate with the duxelle.
Roll out the pastry and cover with the duxelle mix.
Place the piece of venison on top and cover with any remaining duxelle mix.
Roll up the pastry and seal the join with egg wash.
Brush the outside with egg wash.
Bake in a hot (200°C) oven for about 12 minutes. Remove and rest for 5 minutes.
Start the red wine sauce using the same pan as the meat was cooked in. Add butter and shallots.
Cook until soft, add wine and reduce.
Add meat stock and reduce. Season with salt and pepper.
Carve the wellington into 2 pieces and serve with the red wine sauce and a bouquet of steamed seasonal vegetables.
Preparation: 1 hour
Time to cook: 20 minutes
400g of loin (free from silverskin)
100g chicken liver paté
200g puff pastry
1 egg yolk and a dash of milk or beaten cream to make egg wash
100g duxelle (see across)
2 finely chopped shallots
1 clove crushed garlic
100g finely diced mushroom
½ cup white wine
Handful chopped parsley
1 tsp butter
15g finely chopped shallots
¼ cup red wine (Pinot Noir)
¼ cup meat stock
Salt and pepper to taste
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