Name: Venison Wellington
Ingredients: 100 ml of white wine; Butter; 500 g of loin of venison, cleaned with sinew removed; 4 shallots, chopped; 400 g of puff pastry; 140 ml of milk; 2 eggs; 150 g of plain flour; 2 egg yolk; 1 tbsp of milk; 4 tbsp of double cream; 250 g of button mushrooms; Pepper; Salt; 1 tbsp of vegetable oil; Oil; 2 garlic cloves, chopped

Preparation info

Difficulty
Medium

Appears in

The Chefs' Knowledge

By Chandos Elletson

Published 2022

About

The Wellington is an institution in fine dining that has seen a resurgence in recent years. A lot of this is to do with the pastry side of the dish — it’s a showstopper and an impressive display of kitchen skill. But within that there is a lot to be said fora good Wellington. Once upon a time it was a faithful servant of the Gueridon trolley — the big silver one that was wheeled around the dining room to reveal a large roast that was carved in front of the guests.

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