Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photograph: Jan Baldwin
Individual venison wellingtons
Sainsbury's magazine loves these individual venison wellingtons from Chris and Rachel Rowley's Edinburgh supper club. Beef works well, too, if you prefer
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Ready in 1 hour 35 minutes
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Cooking time 55 minutes
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Prep time 40 minutes, plus chilling
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Serves 8
Ingredients
- 2 tbsp olive oil
- 4 shallots, finely chopped
- 1 clove garlic, crushed
- 300 g mini portobello 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
- 500 g spring greens
- 1.6 kg piece venison
- 1 tbsp 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
- 200 ml red wine
- 600 ml beef stock
- 1 tbsp redcurrant jelly
Method
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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.
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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.
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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).
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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.
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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.
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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.
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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.
Get ahead: ideally, prepare the Wellingtons up to the end of step 5 at least 2 hours in advance; chill.
