Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard
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Buying your venison
Loin of venison is 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.
Making venison 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, then reduce again by two-thirds until syrupy. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving.
For detailed step-by-step images to help with creating your Wellington, visit our guide page.