Fillet of Venison Wellington

Preparation info

  • Serves


    • Difficulty


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 serve this is to make the Bubble and Squeak, either cooked as per the recipe or in individual cakes. The venison slices can then be placed on top of the cakes and the sauce poured around.