- Serves: 2
- Cook Time: 40 minutes
- Prep Time: 25 minutes plus resting time
- Effort: medium
For the duxelles
- 15 g butter
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 100 g wild mushrooms, finely chopped
- 2 tbsp fresh thyme, leaves only
- 5 tbsp madeira
- salt and black pepper
For the wellingtons
- 2 pieces venison loin, about 180g each
- 20 g butter, plus extra for greasing
- 300 g ready-made rolled puff pastry
- 100 g smooth duck paté, at room temperature
- 1 egg, beaten
1. To make the duxelles, melt the butter in a frying pan and sauté the shallot and garlic until soft but not browned. Add the wild mushrooms and cook for 2-3 minutes. Add the Madeira and cook for a further 3 minutes. Stir in the thyme, season well to taste, and set aside.
2. Season the venison loins with salt and freshly ground black pepper. Heat the butter in a large frying pan and, when foaming, add the venison. Sear until coloured on all sides but not cooked through. Set aside to cool.
3. Cut the pastry into two equal pieces large enough to envelope each venison loin. Spread the pâté along the centre of each pastry sheet and then spoon some of the duxelles mixture over it. Place the venison on top.
4. Brush the edges of the pastry with a little of the beaten egg and fold over to enclose the meat and stuffing. Trim off any excess pastry and place the parcel seam-side down on a greased roasting tray. Place in the refrigerator to rest for 1 hour.
5. Preheat the oven to 220C/gas 7. Brush the pastry generously with the remaining beaten egg and bake for 20 minutes or until golden. Remove from the oven and leave to rest briefly before serving.
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