Venison Wellington
Venison Wellington is a real treat and this recipe shows you how you can make a couple of variations. The Big Green Egg comes in to its own here, baking this perfectly while keeping in moisture and easily enabling a medium rare finish.Traditionally the venison is surrounded with mushroom duxelles and prosciutto. I also have a recipe using chicken liver pate, spinach and prosciutto, which is my preferred way to serve it and a favourite with friends and family that have eaten it.
Ingredients
Equipment
Grill Temperature
then
Surfaces
Method
For the Duxelles
- Melt the butter and add the shallot and garlic and sweat down gently.
- Finely chop the mushrooms, I find this is best done in a food processor.
- Add the mushrooms to the onion and garlic and fry down. This will take about 20 minutes.
- When all of the liquid has been evaporated out of the mushrooms and you are left with a paste, add the thyme and cook for a further 2 minutes.
- Take the duxelles mixture off the heat, add the brandy and put in a bowl.
- Cool in the fridge (preferably overnight).
For the Chicken Liver Paté
- Melt the butter in a small saucepan and add the bay leaves, onion and garlic. Cook slowly to soften the onion and garlic. This will take about 20 minutes.
- Add the thyme leaves once the onions have softened.
- Drain off any liquid from the chicken livers and add to the pan.
- Cook for about 3 minutes, stirring occasionally. You’re looking to just cook the livers.
- Remove the bay leaves and move the cooked mixture to your food processor.
- Blend until smooth.
- Add the brandy and salt and pepper to taste.
- Place in the fridge to set in a bowl covered with cling film.
For the Venison Wellington - to sear the venison
- Light your Egg and get it to 220°C with the cast iron skillet or you could use half moon cast iron griddle directly on the stainless grid.
- Sear the outside of your Venison loin turning regularly, you’re just trying to get some colour, not cook the loin.
- Once the loin has colour return it to the fridge to cool thoroughly.
For the Venison Wellington - to assemble and cook the Wellington
- Setup your Egg at 200°C in an indirect setup (ConvEGGtor feet up, stainless grid on top).
- Place a piece of cling film on your kitchen surface and place the slices of prosciutto on top. Make sure the pieces overlap by about 1/3.
- Now add the pate of your choice, covering within 1cm of the edges of the prosciutto.
- Optionally cover the pate in a layer of spinach leaves.
- Add the cooled venison to the long edge and use the cling film to roll the pate and prosciutto around the loin, keeling it tight.
- Fold any spare prosciutto around the ends of the loin.
- Now carefully remove the cling film and add the roll to your puff pastry.
- Roll the pastry tightly around the venison.
- Place the roll seam side down, on greaseproof paper on a baking tray, tucking the ends under.
- Run the back of a knife over the pastry to pattern it but not cut it.
- Egg wash your Wellington.
- Bake for 30 minutes until the pastry is golden.
- Serve slicing 1.5cm slices, the venison should be pink.
Notes
If you don’t have the half moon cast iron griddle then use a cast iron pan on your Egg. Just remember the handle will get very hot.
If you want a little bit of kick you can coat your venison loin after it’s seared and cooled with english mustard.
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