Venison Wellington from The Peacock at Rowsley

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Venison Wellington from The Peacock at Rowsley – serves 4.

Ingredients

Mushroom Duxelles 

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Pancake

 

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Method

  1. Pre heat the oven to 180°c before cooking
  2. Venison – Get a large frying pan very hot on the stove then add a little veg oil, season the venison with salt and pepper then quickly  sear the venison all over then add the butter to the pan lower the heat and baste the venison for 1-2 minutes. Lift the venison out the pan onto a plate and cool in the fridge.
  3. Mushroom Duxelles – Slice the button mushrooms and sauté in half the butter until golden, remove from the pan and chop finely. Chop the shallots and garlic and sweat down in the rest of the butter until soft but with no colour, return the mushrooms to the pan, then add the Madeira. Cook until the Madeira has reduced dry then season with salt and pepper and allow to cool.
  4. Pancakes – Whisk the egg and half the milk into the flour, when smooth add the rest of the milk and a pinch of salt. Heat a frying pan and add a small amount of vegetable oil , pour in just enough batter to cover the base in a very thin layer and cook until set, flip the pancake and lightly cook on the otherside, remove from the pan and allow to cool. Repeat with the rest of the mixture.
  5. Cook the cabbage leaves in a pan of boiling salted water for one minute then refresh in iced water, drain very well and dry on kitchen paper, using a sharp knife remove the central stalk from the leaves.
  6. To assemble – Lay a large sheet of cling film onto the work surface, arrange three pancakes on top overlapping slightly. Arrange the cabbage leaves on top of the pancakes again overlapping slightly.
  7. Spoon half the mushroom duxelles in a line down the centre of the cabbage, place the venison on top then cover with the remaining mushroom mixture. Roll up in the cabbage leaves and pancakes to create a cylinder and wrap tightly in the cling film. Leave in the fridge to rest and set up ideally overnight.
  8. Roll the puff pastry into a rectangle approximately 2.5mm thick and rest in the fridge for 30 minutes. Remove the venison from the fridge and carefully cut off the cling film. Place the venison onto the rolled pastry and brush the edges with the egg yolk, roll up into the pastry sealing the edges well, brush the rest of the egg yolk over the outside.
  9. Bake in the oven for 25-30 minutes, until the pastry is golden, check the cooking by inserting a small metal skewer into the meat it should just be just warm for medium rare, cook for longer if you like the  meat cooked more .
  10. Remove from the oven and rest somewhere warm for 10 minutes to relax the meat. When rested slice into 4 using a sharp knife and serve with mashed potato and seasonal vegetables

 

 

 

 

 

 

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