Name: Fillet of Venison Wellington
Yield: Serves 4
Cuisine: British
Ingredients: 1 onion, finely chopped; Pinch of chopped fresh thyme; 25 g (1 oz) unsalted butter; Salt and pepper; 225 g (8 oz) mushrooms, minced or finely chopped; 4–6 thin Pancakes; 50 g (2 oz) unsalted butter; 450–675 g (1–1½ lb) boned loin of venison from a saddle of fallow deer; Pinch of chopped fresh sage; 1 garlic clove, crushed; 350–450 g (12 oz-1 lb) Quick Puff Pastry; 1–2 teaspoons cranberry jelly; 2 smoked back bacon rashers, rinded and finely diced; 600 ml (1 pint) Red-wine Sauce; Venison bones (optional); 1 large chicken breast, skinned and minced or very finely chopped; 25 g (1 oz) fresh white breadcrumbs; 50 g (2 oz) shelled chestnuts, chopped; 1 teaspoon chopped fresh parsley; 1 egg, beaten

Preparation info

Serves
4

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

This dish is usually associated with fillet of beef, but I’ve tried it with venison and it works equally well, carrying the extra benefit of a stronger gamey flavour. Venison is one of the healthiest and most nutritious foods available. It may well be a ‘red’ meat, but it is lower in fat, higher in protein and contains fewer calories than most other red and white meats. Venison is the name given to deer once killed and hung. There are five or six species of deer available in the UK, but the