Venison Wellington is a pleasure to feast on especially when it is made with local sustainable seasonal ingredients. It is the ultimate indulgence to eat succulent tender venison wrapped in basic ingredients to create an exciting result.
To combine 5 amazing local ingredients to make a feast
Venison topside haunch– A sustainable meat, produced ethically in a low carbon way creating a very tender succulent venison steak
Craggs & Co ancient grain 100% British spelt flour rich with all the associated health benefits of ancient grain wheat
Millbank Venison Free Range Duck Eggs – Our Ducks waddle free and have a very varied lifestyle and diet creating a very nutrtious eggs
Lockerbie Creamery Butter – The creamy is only 4 miles away from Millbank
Millbank Venison and Champagne Pâté- Made from our prized venison liver.
Ingredients for the pastry
250g white spelt flour, plus extra for dusting
1 teaspoon salt
140ml chilled water
250g butter, cut into 5-10mm chunks and well chilled
Sift the flour into a mixing bowl and add the salt. Take a little more flour from your bag and make a small pile of on the back corner of your worktop, ready for dusting.
Add the butter and very gently mix together with your fingers until all the separate chunks of butter are coated in flour.
Add the water in 3 batches, mixing it gently with your fingers, until it is all incorporated. It is important to be light here, as you don’t want the butter to melt.
Grab a ‘pinch’ of the spare flour between your fingers and throw it at the worktop, to dust your working space.
Turn the mixture out onto the floured surface (make sure you get all the bits out of the bowl) and knead JUST A COUPLE OF TIMES. You do not want it to be smooth and even, there should still be chunks of butter in the mix.
Shape into a square, wrap in greaseproof paper and then refrigerate for 20+ minutes.
Re-flour your work surface, then unwrap the pastry and place on your surface and roll into a long, thin rectangle. Fold the top third down, then the bottom third up and on top of the piece you’ve just folded down, to create a square.
Wrap the pastry in your paper, refrigerate for another 20+mins.
Repeat step 7 & 8 once or twice more. Once will suffice, twice is better.
Your pastry is now ready to be rolled and used however your recipe requires!
Ingredients for the Venison Wellington :
4 cloves garlic chopped finely 1 medium sized onion chopped finely 2 tbsp olive oil
2 oz chestnut mushrooms
1sp fresh thyme chopped finely
1 tsp fresh rosemary chopped finely
1 tbsp medium sherry
375g Puff pastry
1 beaten egg
Season the venison with Salt/pepper, then heat 1 tbsp olive oil in a pan and sear the venison on both sides. After 5-7 mins remove the pan to cool. All the remaining olive oil and fry the garlic and onion until soft, add the chopped herbs and mushrooms add the pate, sherry and seasoning and simmer 5-7 mins.
Roll out pastry onto floured bakoglide until it is 3mm thick. Place the venison in the middle of the pastry and top with mushroom mixture. Cut Pastry in strips fanning out from the venison and brush with milk and beaten egg. Wrap strips around venison in rotation and secure them with a brush of beaten egg/milk until the venison is wrapped up. Place in preheated oven at 220⁰C for 45 mins or until pastry is browned.
Enjoy an amazing feast of Venison Wellington.