Name: Individual venison wellingtons
Total time: 12000 s
Yield: 2
Ingredients: as needed olive oil; 200 gram chestnut mushroom; 3 sprig thyme; 2 echalion shallot; 1 pack Parma ham; 2 venison loin steak; 1 tablespoon garlic paste; 1 pack all-butter puff pastry; 1 egg; 25 gram butter; 1/2 pack cavolo nero; 1 clove garlic

Step 1

Heat a little olive oil (as needed) in a frying pan over a medium heat. Gently fry the mushrooms (200 g) , shallots (2) and thyme (3 sprigs) until softened.

Step 2

Lay out two sheets of clingfilm on the work surface, each measuring a little bigger than half the puff pastry. Arrange the Parma ham (1 pack) on the cling film in a rectangle, overlapping the slices.

Step 3

Coat the venison loins (2) in the garlic paste (20 g) , rubbing in evenly.

Step 4

Spoon the cooled mushroom and shallot mix over the Parma ham. Place the loins in the centre of the mushroom-covered Parma ham and lift the cling film, wrapping the Parma ham tightly around the venison loins until sealed.

Step 5

Unroll the puff pastry (1 pack) onto a lightly floured surface and cut in half so you have two rectangles. Lay the wrapped venison on the pastry and fold pastry over, tucking in and sealing with the beaten egg (1) . Cut away any excess and use to make a criss-cross pattern on top, sticking with a little more of the beaten egg, if you like. Chill for 2-3 hours in the fridge.

Step 6

Meanwhile, preheat the oven to 190°C/170°C fan/gas mark 5. Brush the Wellingtons all over with the remaining egg wash and bake for 20 minutes, until golden.

Step 7

When the Wellington is almost ready, melt the butter (25 g) in a large pan over a medium heat. Add the garlic (1 clove) and cook for 2 minutes before adding the cavolo nero (1/2 pack) . Cook for 3-4 minutes, until tender.

Step 8

Heat the red wine sauce according to the pack instructions and serve with the Wellingtons and cavolo nero.

Individual venison wellingtons

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