Name: Fillet of Venison Wellington
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 smoked back bacon rashers, rinded and finely diced; 1 onion, finely chopped; 1 egg, beaten; Salt and freshly ground white pepper; 225 g (8 oz) mushrooms, minced or finely chopped; 25 g (1 oz) fresh white breadcrumbs; 1 teaspoon chopped fresh parsley; 50 g (2 oz) shelled chestnuts, chopped; A pinch of chopped fresh thyme; 25 g (1 oz) unsalted butter; 1 garlic clove, crushed; A pinch of chopped fresh sage; 1–2 teaspoons cranberry jelly; Venison bones (optional); 1 large chicken breast, skinned and minced or very finely chopped; 600 ml (1 pint) Red Wine Sauce; 1 × 450–750 g (1–1½ lb) boned loin of venison from a saddle of fallow deer; 50 g (2 oz) unsalted butter; 275 g (10 oz) Puff Pastry

Preparation info

Serves
4

Difficulty
Complex

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This dish is usually associated with fillet of beef, but I’ve tried it with venison, added some chestnuts to the stuffing, and served it with a slightly sweetened sauce and found it really delicious. You can, of course, follow this recipe for fillet of beef but omit the chestnuts and cook for an extra 20 minutes. Two dishes from one recipe! Ask your butcher to bone the venison for you and trim the fillet of all sinew. Take the bones home to add flavour to the sauce.

Another way to s