Venison Wellington recipe
 A luxurious twist on a traditional wellington with venison, prosciutto and chestnut mushroom duxelle. This makes for a stand out centrepiece that definitely has the ‘wow’ factor. 750g/1lb 10oz trimmed loin of venison1 tbsp vegetable oil50g/1¾oz butter1 small red onion, finely chopped1 garlic clove, finely chopped400g/14oz chestnut mushrooms, very finely chopped in a food processor1 tsp fresh thyme leaves, finely chopped2–3 tbsp sherry 8–10 slices prosciutto plain flour, for dusting500g/1lb 2oz pack puff pastry1 large free-range egg, beatensalt and freshly ground black pepper 750g/1lb 10oz trimmed loin of venison 1 tbsp vegetable oil 50g/1¾oz butter 1 small red onion, finely chopped 1 garlic clove, finely chopped 400g/14oz chestnut mushrooms, very finely chopped in a food processor 1 tsp fresh thyme leaves, finely chopped 2–3 tbsp sherry 8–10 slices prosciutto plain flour, for dusting 500g/1lb 2oz pack puff pastry 1 large free-range egg, beaten salt and freshly ground black pepper 50g/1¾oz butter1 large red onion, chopped1 tbsp plain flour300ml/10fl oz red wine300ml/10fl oz beef stock1 heaped tbsp redcurrant or quince jelly 50g/1¾oz butter 1 large red onion, chopped 1 tbsp plain flour 300ml/10fl oz red wine 300ml/10fl oz beef stock 1 heaped tbsp redcurrant or quince jelly Method To prepare the venison, pat dry with kitchen towel, then season with salt and pepper. Heat the oil in a frying pan on hight heat and brown the meat all over. Remove from the pan and leave to cool. Reserve any venison juices to make the gravy later. Once cooled, wrap in clingfilm and chill in the fridge for 20 minutes. To make the mushroom filling, melt the butter in a separate pan, then add the red onion and garlic and cook over a low heat for a few minutes to soften. Once softened add the chopped mushrooms and thyme, and season with salt and pepper. Cook for 10 minutes until any excess moisture has evaporated and you are left with a pâté-like mixture. Add the sherry and cook until it has evaporated. Set the mushroom mixture aside to cool.On a sheet of baking parchment a little larger than the size of an A4 sheet, arrange the slices of prosciutto so that they are slightly overlapping in a single layer. Spread the cooled mushroom mixture in an even layer over the top of the prosciutto. Place the venison loin on top of the mushrooms at the bottom of the A4. Using the parchment, roll the mushrooms and prosciutto around the loin. Wrap tightly with the parchment paper and refrigerate while you roll the pastry. On a lightly dusted worksurface, roll the puff pastry into a rectangle a little larger than a sheet of A4 paper (big enough to fully encase the venison with a 1cm/½in overlap). Remove the loin from the fridge and discard the paper. Place the loin in the middle of the pastry and fold over, tucking the seam underneath the meat, ensuring no air is trapped. Pinch in the ends to form a sealed parcel. Transfer to a lined baking tray and brush with the beaten egg. Chill in the fridge while you prepare the gravy. To make the gravy, melt the butter in the pan you used to brown the meat. Add the onions and cook over a medium-low heat to soften. Add the flour and stir until it becomes a smooth paste. Allow the roux to cook for a minute then slowly add the red wine, stirring to keep the mixture smooth. Bring to the boil then stir in the beef stock, reserved venison juices and bring back to the boil. Cook to reduce the liquid until you reach a glossy, rich gravy, then stir in the redcurrant jelly and season with salt and pepper. For an extra smooth finish, pass through a sieve and keep warm. Preheat the oven to 220C/200C Fan/Gas 7 and cook the Wellington for 25 minutes. Remove from the oven and rest for 10 minutes, then slice and serve with the gravy. To prepare the venison, pat dry with kitchen towel, then season with salt and pepper. Heat the oil in a frying pan on hight heat and brown the meat all over. Remove from the pan and leave to cool. Reserve any venison juices to make the gravy later. Once cooled, wrap in clingfilm and chill in the fridge for 20 minutes. To prepare the venison, pat dry with kitchen towel, then season with salt and pepper. Heat the oil in a frying pan on hight heat and brown the meat all over. Remove from the pan and leave to cool. Reserve any venison juices to make the gravy later. Once cooled, wrap in clingfilm and chill in the fridge for 20 minutes. To make the mushroom filling, melt the butter in a separate pan, then add the red onion and garlic and cook over a low heat for a few minutes to soften. Once softened add the chopped mushrooms and thyme, and season with salt and pepper. Cook for 10 minutes until any excess moisture has evaporated and you are left with a pâté-like mixture. Add the sherry and cook until it has evaporated. Set the mushroom mixture aside to cool. To make the mushroom filling, melt the butter in a separate pan, then add the red onion and garlic and cook over a low heat for a few minutes to soften. Once softened add the chopped mushrooms and thyme, and season with salt and pepper. Cook for 10 minutes until any excess moisture has evaporated and you are left with a pâté-like mixture. Add the sherry and cook until it has evaporated. Set the mushroom mixture aside to cool. On a sheet of baking parchment a little larger than the size of an A4 sheet, arrange the slices of prosciutto so that they are slightly overlapping in a single layer. Spread the cooled mushroom mixture in an even layer over the top of the prosciutto. Place the venison loin on top of the mushrooms at the bottom of the A4. Using the parchment, roll the mushrooms and prosciutto around the loin. Wrap tightly with the parchment paper and refrigerate while you roll the pastry. On a sheet of baking parchment a little larger than the size of an A4 sheet, arrange the slices of prosciutto so that they are slightly overlapping in a single layer. Spread the cooled mushroom mixture in an even layer over the top of the prosciutto. Place the venison loin on top of the mushrooms at the bottom of the A4. Using the parchment, roll the mushrooms and prosciutto around the loin. Wrap tightly with the parchment paper and refrigerate while you roll the pastry. On a lightly dusted worksurface, roll the puff pastry into a rectangle a little larger than a sheet of A4 paper (big enough to fully encase the venison with a 1cm/½in overlap). On a lightly dusted worksurface, roll the puff pastry into a rectangle a little larger than a sheet of A4 paper (big enough to fully encase the venison with a 1cm/½in overlap). Remove the loin from the fridge and discard the paper. Place the loin in the middle of the pastry and fold over, tucking the seam underneath the meat, ensuring no air is trapped. Pinch in the ends to form a sealed parcel. Transfer to a lined baking tray and brush with the beaten egg. Chill in the fridge while you prepare the gravy. Remove the loin from the fridge and discard the paper. Place the loin in the middle of the pastry and fold over, tucking the seam underneath the meat, ensuring no air is trapped. Pinch in the ends to form a sealed parcel. Transfer to a lined baking tray and brush with the beaten egg. Chill in the fridge while you prepare the gravy. To make the gravy, melt the butter in the pan you used to brown the meat. Add the onions and cook over a medium-low heat to soften. Add the flour and stir until it becomes a smooth paste. Allow the roux to cook for a minute then slowly add the red wine, stirring to keep the mixture smooth. Bring to the boil then stir in the beef stock, reserved venison juices and bring back to the boil. Cook to reduce the liquid until you reach a glossy, rich gravy, then stir in the redcurrant jelly and season with salt and pepper. For an extra smooth finish, pass through a sieve and keep warm. To make the gravy, melt the butter in the pan you used to brown the meat. Add the onions and cook over a medium-low heat to soften. Add the flour and stir until it becomes a smooth paste. Allow the roux to cook for a minute then slowly add the red wine, stirring to keep the mixture smooth. Bring to the boil then stir in the beef stock, reserved venison juices and bring back to the boil. Cook to reduce the liquid until you reach a glossy, rich gravy, then stir in the redcurrant jelly and season with salt and pepper. For an extra smooth finish, pass through a sieve and keep warm. Preheat the oven to 220C/200C Fan/Gas 7 and cook the Wellington for 25 minutes. Remove from the oven and rest for 10 minutes, then slice and serve with the gravy. Preheat the oven to 220C/200C Fan/Gas 7 and cook the Wellington for 25 minutes. Remove from the oven and rest for 10 minutes, then slice and serve with the gravy.