Venison Wellington

Venison Wellington

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(7 ratings)

Prep: 50 mins Cook: 1 hr, 20 mins plus cooling and resting

More effort

Serves 6

Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard

Nutrition and extra info

Nutrition: per serving

  • kcal687
  • fat37g
  • saturates17g
  • carbs31g
  • sugars3g
  • fibre1g
  • protein55g
  • salt2.8g
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  • 700g trimmed loin of venison



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

  • 1 tbsp olive oil, plus a little extra
    olive oil

    Olive oil

    ol-iv oyl

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

  • 1½ tbsp English mustard
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large shallot, finely chopped



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

  • 1 garlic clove, crushed
  • 400g chestnut mushroom, very finely chopped in a food processor
  • 1 tbsp finely chopped thyme leaves


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

  • 1 tbsp finely chopped parsley



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

  • 2 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 12 slices prosciutto



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

  • plain flour, for dusting
  • 375g pack all-butter puff pastry
  • 2 egg yolks, beaten

To serve

  • mashed root veg
  • gravy


  1. For detailed step-by-step images to help with creating your Wellington, visit our guide page. Firstly, 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.

  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.

  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.

  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.

  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.

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

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

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

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

  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.

  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.

  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.

  13. To make 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. 

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Comments, questions and tips

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14th Jan, 2018
Did this for a Sunday lunch today and apart from looking amazing it tasted absolutely amazing. I ran out of time to put the whole thing once wrapped in pastry back in the fridge but I thought with everything having been in the fridge (including the pastry) before being wrapped I might get away with it and I did ☺️ I can definitely recommend.
30th Dec, 2015
19th Nov, 2015
Can this be frozen once it is made? I'm thinking of doing this boxing day and would like to make it in advance? Thanks.
Hanszinderfaan's picture
3rd Nov, 2015
Cooking for the two of us I scaled down the ingredients by half. Really pleased with the result. Expect to make a full sized one for Christmas based on the results of this. I used a couple of loin steaks from Iceland. Very tasty and not over expensive
23rd Nov, 2014
I cooked this last Christmas. It was superb and the instructions worked perfectly.
7th Nov, 2014
Forgot to add - I use a 1kg piece of venison loin and cook for 45 minutes (medium). Plenty for 6 generous helpings.
7th Nov, 2014
Fantastic recipe, have made this a couple of times for special occasions and it's been perfect each time. The accompanying port gravy (shown in the Tip box above) is also excellent. Can't recommend enough. Yum yum!
26th Oct, 2014
This is an amazing dish!
18th Mar, 2014
Amazing! Used venison steaks instead of loin as this was all I could get my hands on. Served 2 individual wellingtons with 2 steaks in each. Came out perfectly! Jus suggested in the tips was gorgeous. Will definitely make again.
12th Jan, 2014
I made this for Christmas Day - it was superb!


20th Dec, 2016
Hello can I cook this without the pastry, if so how long to cook itfor medium? A quick reply would be great......
goodfoodteam's picture
20th Dec, 2016
Thanks for your question. We haven't tested this recipe without the pastry but cooking the meat for about half an hour will produce medium. Test at around 25 mins. The meat should still have a little give when pressed. If unsure, you can poke a skewer into the meat to see how bloody the juices are or use a meat thermometer.
Jane Judd
18th Dec, 2016
Will any leftover cooked Wellington freeze satisfactorily please?
goodfoodteam's picture
20th Dec, 2016
Thanks for your question. Yes, you can freeze the leftovers.
30th Nov, 2016
Hello Would it be possible to prep these ahead of time and freeze unbaked? Thanks
goodfoodteam's picture
20th Dec, 2016
Yes, you can freeze this at the end of step 10. Defrost overnight in the fridge, then cook as in step 11.
24th Dec, 2014
Hello, I'm Joshua. Would it be possible to substitute the loin with saddle of venison? Please reply when possible. Thank you.
goodfoodteam's picture
5th Jan, 2015
Hi Joshua, thanks for your question. You should be ok to use saddle as it's a fairly similar cut although it may need slightly longer as it might be a bit thicker than loin. We haven't tested this recipe using saddle so cannot guarantee perfect results, do let us know how you get on.
18th Dec, 2014
Hello, I am wanting to cook this for Christmas but will need to do double the amount. I though best to make two Wellingtons and cook them next to each other at the same time in the same baking tray. How should I readjust the temperature and/or time cooking to get a a proper medium done? Not quite well done but definitely not rare... sadly some squeamish guests.
18th Jan, 2015
Hi, I just made 2 Wellingtons last week, each using a 600g venison loin. I cooked them on the same shelf, side by side on a large baking tray for 50 minutes and they came out fine, only slightly pink in the middle which is how I wanted them.
23rd Dec, 2014
I've added 25g (dry weight) of porcini to the mushrooms used already. I keep a quarter of the mushroom mix back after surrounding the venison......... this I use in the venison gravy..... a treat!!!!!!!
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