Venison Wellington

Name: Venison Wellington
Yield: Serves 6
Cuisine: British
Ingredients: 2 star anise; 1 small cinnamon stick; 50 g fresh black truffle; 200 ml whole milk; 200 ml double cream; 50-80 g butter, cubed; 500 g ready-made puff pastry; 6-8 slices Parma ham; 1-2 tbsps English mustard; 750 g piece of deer loin; olive oil, for cooking; sea salt and freshly ground pepper; sea salt and freshly ground pepper; ½ bunch chives, parsley, chervil; 2 egg yolks, beaten; pinch salt; pinch chopped parsley, chervil, chives; 1 egg; 130 ml milk; 40 g cold butter, cubed; 40 g plain flour; 1 litre veal jus; 100 g bitter chocolate; ½ bunch chives, parsley, chervil; ½ bunch chives, parsley, chervil; pinch of salt; 400 g mixed wild mushrooms; 1 small chicken breast; 50 ml double cream; pinch chopped parsley, chervil, chives

Preparation info

Serves
6

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

A game version of a great classic – a well-made beef Wellington is one of my all-time favourite dishes, but for something extra-special, I like to swap the beef for the rich, gamey flavour of venison. It stands up well to the rich mushroom duxelles and buttery puff pastry layers.

Ingredients

Braised red cabbage

1 small head red cabbage, shaved thinly on a slicer
100 g brown sugar

Europe
United Kingdom
Main course

Method

For the braised cabbage, place all the ingredients in a pan and sweat for 5 minutes. Make a cartouche from greaseproof paper and cover, cook for 2 to 3 hours in the oven at 140°C/275°F/gas mark 1 or until sticky.

For the black