Venison Wellington

At Wag n Bietjie Lodge the cuisine we prefer is the Venison Wellington, a recipe we adapted from the traditional Beef Wellington (from Chef Peter Ayub), by making use of the finest venison fillet.  We have a preference for Gemsbuck fillet.

Recipe is per portion:

Ingredients
  • 60 ml canola oil
  • 160 g venison fillet at room temperature
  • Salt and Pepper
  • 50 ml finely chopped mushrooms
  • 125 ml finely chopped fresh parsley, onions, and 30 ml garlic
  • 1 large spinach leaf, blanched
  • Ready-made puff pastry (you will get 4 portions out of 1 roll)
Instructions
  1. Heat 30 ml of the canola oil in a griddle pan or heavy-based frying pan over a high heat.
  2. Seal the fillet in the pan, turning so that all sides are seared and have a light brown colour.  Season to taste, then take out the pan and set aside.
  3. Using the same pan, heat the remaining oil and sauté the mushrooms and parsley-onion mixture for 2 – 3 minutes until the onions and mushrooms are soft.  Season to taste.  (This mixture is known as mushroom duxelle).
  4. Place the mushroom duxelle in a sieve or colander to cool and drain.  Gently press down on the mixture to get more liquid out – you need to get as much of the liquid out of the mixture as possible, otherwise, it will cause the dish to be soggy and the pastry will be doughy.
  5. Spoon half the mushroom duxelle on the spinach leaf and place the fillet on top of the duxelle.  Spoon the rest of the duxelle on top of the fillet.
  6. Cover the fillet by wrapping the spinach leaf over the fillet tightly, but be careful not to tear the spinach leaf.  You should end up with a neat parcel.
  7. Roll out the chilled pastry slightly on a lightly floured surface, making sure there are not cracks.  Use a lattice cutter to cut and shape the pastry.  Wrap the puff pastry around the top of the spinach-covered fillet.
  8. Bake in a pre-heated oven at 220 °C for about 15 minutes or until golden brown.  For this Venison Wellington, you want medium to medium-rare meat.
  9. Serve with seasonal steamed vegetables and a sauce of your choice.

Original Beef Wellington recipe from P, Ayub (2014). Sense of Taste. Human & Rousseau.