How to make James Martin's Venison Wellington

  • By
    James Martin

Serve up a game version of the dinner party classic by following this step-by-step masterclass from BBC chef James Martin

Venison wellington

‘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. Served with mashed roots and gravy, it turns a dinner party into a memorable occasion.’ James Martin

Buying your venison: 

You will need loin of venison for this recipe, a cut also known as the loin fillet. Ask your butcher for a whole piece of loin or loin fillet, off the bone, well-trimmed and cut from the centre of the loin so that it’s the same size at either end.

Step-by-step guide to making venison Wellington

Click here for the full venison Wellington recipe
 

Sear the venisonStep 1:

Dry the venison with kitchen paper, then season well. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Brush with mustard, leave to cool, then chill for 20 mins. Reserve any juices for the gravy.

 

make the mushroom mix

Step 2:

Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Add the brandy and cook until it’s evaporated. Leave to cool. 

 

Spread mix on ham

Step 3: 

Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.

 

Wrap mushroom and ham around the venisonStep 4: 

Place the fillet in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.


 

Roll into a sausage and cling film

Step 5: 

Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30 mins to firm up.

 

 

Lay out pastryStep 6: 

On a lightly floured surface, roll the pastry to a rectangle a little larger than this magazine, and trim the edges to neaten.

 

 

Lay parcel in pastry

Step 7:

Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.

 

 

Fold over pastry and egg washStep 8: 

Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.

 

 

Roll the whole thing around the meat

 

Step 9:

Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.

 
 

 

Transfer to baking sheetStep 10: 

Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.

 

 

Mark the pastryStep 11: 

Chill for at least 30 mins or up to 24 hrs. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat oven to 220C/200C fan/gas 7.

 

 

bake then restStep 12:

Lightly oil a non-stick baking tray and heat until hot. Put the Wellington on the tray and bake for 30 mins (35 mins for well done). Remove from oven, brush with extra egg and rest for 20 mins.

 

 

 

Making gravy

Melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 thyme sprig, and cook until soft. Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. Add 400ml beef stock and any reserved juices from the venison (see step 1), then reduce again by two-thirds until syrupy. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving.

 

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