Venison & wild mushroom Wellington

Venison & wild mushroom Wellington

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(6 ratings)

Prep: 1 hr, 30 mins Cook: 1 hr, 45 mins

For the keen cook

Serves 6
A stunning centrepiece for any dinner party - how about trying it as an alternative to turkey at Christmas?

Nutrition and extra info


  • kcal703
  • fat37g
  • saturates18g
  • carbs44g
  • sugars4g
  • fibre3g
  • protein52g
  • salt1.12g
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  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 trimmed loin of venison weighing about 1kg, cut into 2 equal pieces. Ask for the loin or the loin fillet off the bone, well-trimmed



    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 2 tbsp English mustard
  • 300g mixed wild mushroom, trimmed and cleaned
  • 6 slices prosciutto



    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 2-4 thin herb pancakes, see method, below
  • 500g pack all-butter puff pastry
  • 3 egg yolks, beaten

For the herb pancakes

  • 100g plain flour
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • snipped chives
  • handful of chopped flat-leaf parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • a drop of oil

For the creamy mash

  • 1kg floury potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 150ml warm double cream
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the carrots

  • 24 baby carrots



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the port sauce

  • 1 finely chopped shallot



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • a small knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • a sprig of thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 300ml port
  • 600ml fresh chicken stock

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  1. Heat half the oil in a frying pan and quickly seal the venison for about 2 mins on each side until browned. Remove the meat from the pan, brush all over with the mustard and leave to cool.

  2. Mince the mushrooms in a food processor. Place the pan back on the heat with the rest of the oil and add the mushrooms. Season with salt and pepper and fry over a high heat for 5 mins until the excess moisture has evaporated and you have a thick paste. Season, transfer the mushrooms to a bowl and leave to cool.

  3. Lay 2-3 large sheets of cling film overlapping each other on a clean surface. Lay the slices of prosciutto overlapping lengthways in 2 rows of 3. Sit one of the pieces of venison in the middle of the prosciutto. Press the mushrooms over the venison and sandwich with the other piece of venison. Roll into a tight package (see step-by-step images above) and leave to chill in the fridge.

  4. Lay out another couple of pieces of cling film. Trim the pancakes into squares and lay them overlapping on the cling film. Remove the cling film from the prosciuttowrapped meat and place the meat on top of the pancakes. Roll up tightly again in cling film, then place in the fridge to hold its shape.

  5. Roll the pastry out to a large rectangle big enough to easily wrap the meat in, then brush all over with egg yolk. Unwrap the cling film from the pancake-wrapped venison and roll to completely encase in the pastry. Tuck the ends in and trim any excess. Lay out more cling film and finally roll into a tight package to get an evenly thick log. Tie the ends of cling film to keep the package tight and leave in the fridge overnight or in the freezer for an hour. Can be made to this point up to a day in advance.

  6. When ready to cook, heat oven to 220C/200C fan/gas 7. Remove the cling film and brush the Wellington all over with egg yolk. Sit it on a baking tray lined with baking paper and lightly score in a feathered fashion. Bake for 50 mins for medium rare, dropping to 200C/180C fan/ gas 7 if the pastry becomes too brown. Remove from the oven to rest for 20 mins. If you prefer the meat well done, turn oven off after 40 mins and leave to rest inside. Trim the end of the pastry, carefully carve in slices about 3-4cm thick and serve.

  7. To make the pancakes for the Wellingtons, tip 100g plain flour into a bowl. Beat 1 egg with 250ml milk and gradually whisk into the flour until smooth. Stir in some snipped chives and a handful of chopped flat-leaf parsley just before cooking, then heat a drop of oil in a large non-stick frying pan and swirl around some of the batter to make a thin pancake. When the pancake is done, make another 3 and set aside. The pancakes can be made 2 days in advance.

  8. For a creamy mash, chunk 1kg floury potatoes. Place in a pan of cold salted water and bring to the boil. Simmer for about 15 mins until completely tender, then drain and return to the pan over a low heat for a few mins to dry out. Press the potatoes through a ricer and gradually add 150ml warm double cream and 50g butter. Season to taste and serve, or leave to cool and reheat in a pan or microwave with a touch more cream and butter. The mash can be made a day in advance.

  9. For the carrots, peel and trim 24 baby carrots (a mix of white and orange if you can find them) but keep them whole. Boil for 2-3 mins in salted water until just tender, then drain. Heat a large knob of butter in a frying pan and sizzle the carrots for 8-10 mins until golden. Serve the carrots or cool and reheat in a pan with a touch more butter or in the microwave. The carrots can be made a day in advance.

  10. To make a delicious port sauce, sweat 1 finely chopped shallot in a little butter with a thyme sprig. Pour in 300ml port and reduce by two-thirds, then add 600ml fresh chicken stock and reduce again by two-thirds until syrupy. Strain into another saucepan ready to be reheated. The sauce can be made 2 days in advance and reheated in the saucepan, adding a splash more stock if too thick.

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Comments (13)

FeeBee67's picture

Fantastic! I have made Venison Welling using this recipe and the other shown on the Good Food website. Both perfect but this one just takes the edge because of the pancakes. As well as parsley and chives, I also added a little chopped tarragon and sage to the mixture.
Can't recommend enough and ideal for a dinner party. Just ensure you give yourself plenty of time for all the prep as it's not a recipe that can be rushed.

erica79's picture

I have made this twice now for dinner parties and it really is a winner! It is time consuming, I recommend doing as much prep as you can the day before. Also the second time I made it I cooked it for only 40 minutes as we like it rare and 10 minutes before the end of cooking time, rolled the wellington over so that the bottom of the pastry browned nicely too. The port sauce is absolutely divine! We watched a video on YouTube of Ramsay doing beef wellington and found it helpful. Venison is best eaten in winter. When we made it in January I felt the quality of the meat was better than this time (mid march). Also, the carrots are excellent, I added a little maple syrup at the end of cooking them and this gives them a delicious flavour. Good luck! Highly recommend and all our guests were very impressed.

farrowp's picture

Excellent it went really well cooked it rare was wonderful

elizabethwintle's picture

Absolutely delicious, we had a small fallow fillet so kept it whole rather than sandwiching and cooked it for 35mins for rare - perfect! The only thing I may change would be to use slightly stronger herbs in the pancakes.

guiness's picture

Very yummy! Made this in individual portions and it was amazing. Cooked them for 20 minutes in a hot oven and they came out medium rare. The mash and carrots are lovely and the sauce amazing but I did thicken it a bit with arrowroot as it was so thin. Will def be making this again my mouth is watering at the thought of eating again. 10/10!

michaelawilliamson's picture

I have been given a huge bag of mushrooms, would I be able to make the make the mushroom filling and freeze it until I am ready to make this?

poppybartholomew's picture

Delicious. I made this for christmas day lunch. it was easy though took a long time to do all the rolling and wrapping but well worth it in the end.

lesliepj's picture

superb, didnt know venison could taste so good, 10/10

cappee's picture

I am Not a chef and am spending christmas alone this year gonna try this recipie for my christmas dinner !!! heres hoping it works !

sleighbelle's picture

Oh, so good! Very impressive and delicious dinner party offering. I loved being able to prepare it all the day before.

sleighbelle's picture

I think the step by step guide is unhelpful as pictures don't match the text!

roxannep's picture

Not too dificult to make, and the meat was cooked to perfection using the cooking times suggested, it went down a treat, and my guests were very impressed. Thank you very much :o)
Roxanne, Chelmsford, Essex

jaynemoran's picture

I made this for Sinterklaas (celebration similar to Xmas celebrated on the 5th December in the Netherlands) and it was a massive success. I spent a good couple of hours the day before preparing the wellington, even making my own puff pastry (we can't buy it ready made here in the NL), the following day I just popped it in the oven according to the instructions and the result was a perfect, stress free meal. I prepared the carrots, potatoes and sauce ahead also and all worked out really well on the evening! I would definitely recommend this if you have time to spare the day before!

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