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Individual venison Wellingtons


Serves: 8
timePrep time: 40 mins
timeTotal time:
Individual venison Wellingtons
Recipe photograph by Jan Baldwin

Individual venison Wellingtons


Serves: 8
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
687Kcal
Fat
35gr
Saturates
16gr
Carbs
35gr
Sugars
3gr
Fibre
6gr
Protein
55gr
Salt
1.2gr

Chris & Rachel Rowley

Chris & Rachel Rowley

Chris and Rachel Rowley started their popular Edinburgh supper club, Charlie and Evelyn's Table, in 2009. The name of the dining experience is a tribute to Chris's grandparents who were the former owners of the table.
See more of Chris & Rachel Rowley’s recipes
Chris & Rachel Rowley

Chris & Rachel Rowley

Chris and Rachel Rowley started their popular Edinburgh supper club, Charlie and Evelyn's Table, in 2009. The name of the dining experience is a tribute to Chris's grandparents who were the former owners of the table.
See more of Chris & Rachel Rowley’s recipes

Ingredients

  • 2 tbsp olive oil
  • 4 shallots, finely chopped
  • 1 garlic clove, crushed
  • 300g mini portabello mushrooms, finely chopped
  • 2 tbsp brandy
  • 1 tsp truffle flavour olive oil (optional)
  • 3 tbsp double cream
  • 1 tbsp fresh thyme leaves, finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped
  • 500g spring greens or mature-leaf spinach, stalks removed
  • 1.6kg piece venison or beef fillet
  • a little plain flour, for dusting and rolling
  • 2 x 375g packs ready-rolled puff pastry
  • 2 eggs, lightly beaten
  • 1 tbsp sesame seeds
For the gravy:
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 200ml red wine
  • 600ml beef stock
  • 1 tbsp redcurrant jelly

Step by step

Get ahead
Ideally, prepare the Wellingtons up to the end of step 5 at least 2 hours in advance; chill.
  1. Heat 1 tablespoon of the oil in a wide shallow pan, add the shallots and garlic, and fry gently for 3-4 minutes. Increase the heat, then add the mushrooms, in batches, and fry for 5 minutes until golden. Pour over the brandy and bubble for 2 minutes, then stir in the truffle oil, if using (it gives the mushrooms a more intense flavour). Remove the pan from the heat and stir in the double cream until the mixture is soft but not runny. Transfer to a bowl and leave to cool. Stir in the herbs.
  2. Meanwhile, steam the greens for 3-5 minutes until wilted; drain well. Spread out on a tray and pat dry with kitchen paper. Set aside.
  3. Cut the venison into 8 equal pieces. Heat a nonstick frying pan. Rub each venison fillet with the remaining olive oil, season, then sear the meat for 1 minute on each side in two batches (don't clean out the pan – save the pan juices for making gravy).
  4. Dust a board with flour, then cut each pastry sheet into quarters to make 8 equal rectangles. Roll each piece out to 25 x 16cm. Divide half the greens equally among the 8 pastry rectangles, placing them at one end and leaving an equal border on three sides. Top the greens with a layer of mushrooms, then a venison fillet. Cover each fillet with the remaining greens.
  5. Brush the edges of the pastry with beaten egg. Fold over the pastry and seal the ends and sides to make a parcel, using a fork to crimp the edges. Trim off any excess pastry so you're left with a neat pillow shape. Transfer the Wellingtons to a lightly oiled baking sheet. Brush with more beaten egg and sprinkle with the sesame seeds. Chill in the fridge for at least 1 hour before cooking.
  6. While the Wellingtons are chilling, make the gravy. Melt the butter into the meat juices from the seared venison, then stir in the plain flour and cook for 1 minute. Add the red wine and beef stock; bring to the boil. Stir in the redcurrant jelly and season. Simmer for 10 minutes or until reduced and thickened. Cover and set aside.

  7. Preheat the oven to 200°C, fan 180°C, gas 6. Bake for 25-30 minutes for medium-rare meat. The pastry should be golden. Reheat the gravy on a low heat, stirring. Once baked, cut each Wellington in half and serve with the gravy and roasted root veg.
Chef quote
These individual Wellingtons are a firm favourite at Charlie and Evelyn's Table. Being in Scotland, we have fantastic venison on our doorstep, but beef works well if you prefer.

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