Recipes
Individual venison wellingtons
We've used venison steaks rather than the usual beef here. They have a richer, gamier flavour and are more tender
We've used venison steaks rather than the usual beef here. They have a richer, gamier flavour and are more tender
(14 votes)
Cook: 1 Hour 30 Mins
Serves: 4
Price: £2.75 per serving
Nutritional Information
Each 343g serving contains
Energy
3114kj
744kcal
3114kj
744kcal
37%
Fat
44g
44g
High
63%
63%
Saturates
19.6g
19.6g
Med
98%
98%
Sugars
2.2g
2.2g
Low
2%
2%
Salt
1.7g
1.7g
High
28%
28%
of your reference intake.
Typical energy values per 100g:
908kj/217kcal
Typical energy values per 100g:
908kj/217kcal
Ingredients
2 x 240g packs Butcher's Selection Venison Steaks
1 tbsp mild olive oil, plus a little for brushing
15g butter
200g mushrooms, finely chopped
1 tsp chopped fresh thyme leaves
1 garlic clove, crushed
75g Chosen by you Brussels Pâté
500g puff pastry
Flour, for rolling out
1 egg, beaten
Method
1
Pre-heat the oven to 220C/200C Fan/Gas 7. Brush both sides of the steaks lightly with oil. Heat a non-stick frying pan and cook the steaks for 1-2 minutes on each side if you like your meat medium rare, or a minute longer if you prefer it well done. Put on a wire rack and leave to cool.
2
Heat the olive oil and butter in the pan. Fry the mushrooms, shallot and thyme for 10 minutes, until golden. Add the garlic and cook for another 1 minute. Tip into a bowl, season and leave to cool. Mix with the pâté.
3
On a floured surface, roll out the pastry to the thickness of a pound coin. Cut out 4 x 18cm squares. Spread the mushroom mixture in the centre of each square, covering an area about the size of a steak. Put the meat on top.
4
Brush the edges of the pastry with beaten egg and fold over the steaks to make neat parcels, sealing the edges well.
5
Put on a baking tray, pastry join side down, and make a small hole or cross shape in the centre of each parcel, to allow steam to escape while cooking.
6
Make leaf shapes with the pastry scraps and put on top of the parcels to decorate. Brush with egg, then refrigerate for 15 minutes.
7
Bake for 15-20 minutes or until the pastry is golden.