Introducing our flavorful and delicious Wild and Wild Mushroom Wellington, a stunning dish perfect for anyone who appreciates the rich flavor of pork. This culinary masterpiece is designed to impress your guests, making it an exceptional choice for any dinner party. With its exquisite combination of venison and wild mushrooms, this Wellington offers a delicious alternative to the traditional Christmas turkey and adds a touch of uniqueness to your festive spread. Brighten up your celebration with this stunning centerpiece that is guaranteed to leave a lasting impression on your taste buds and create treasured memories.
- 2 tbsp olive oil
- 1 cleaned deer loin weighing approx. 1 kg, cut into 2 equal pieces. Ask for the loin or boneless sirloin, well trimmed
- 2 tbsp English mustard
- 300g mixed wild mushrooms, trimmed and trimmed
- 6 slices of prosciutto
- 2-4 thin herb pancakes, see method below
- 500g pack of whole butter puff pastry
- 3 egg yolks, beaten
- 100g plain flour
- 1 egg
- 250 ml milk
- chopped chives
- a handful of chopped flat-leaf parsley
- a drop of oil
- 1 kg floury potatoes
- 150 ml warm cream
- 50g butter
- 24 baby carrots
- piece of butter
- 1 finely chopped shallot
- a small piece of butter
- a sprig of thyme
- 300ml port
- 600 ml fresh chicken stock
- Heat half the oil in a frying pan and sear the venison until browned, about 2 minutes on each side. Remove the meat from the pan, spread mustard all over and let cool.
- Grind the mushrooms in a food processor. Place the pan with the remaining oil back on the stove and add the mushrooms. Season with salt and pepper and fry over high heat for 5 minutes until excess moisture has evaporated and a thick paste forms. Season, put mushrooms in a bowl and let cool.
- Place 2-3 large sheets of plastic wrap overlapping on a clean surface. Place the prosciutto slices overlapping lengthwise in 2 rows of 3 each. Place one of the pieces of venison in the center of the prosciutto. Press the mushrooms over the venison and top with the other piece of venison. Roll into a tight package and let cool in the refrigerator.
- Lay out a few more pieces of cling film. Cut the pancakes into squares and place them overlapping on the cling film. Remove the plastic wrap from the prosciutto-wrapped meat and place the meat on top of the pancakes. Roll tightly again in cling film and then place in the fridge to keep its shape.
- Roll out the dough into a large rectangle, big enough to easily wrap the meat, then brush everything with egg wash. Unwrap the plastic wrap from the pancake-wrapped venison and roll it so that it is completely encased in the dough. Tuck in the ends and trim off any excess material. Lay out more cling film and finally roll it into a tight package to create an evenly thick log. Tie the ends of the plastic wrap together to hold the wrapper in place and leave in the refrigerator overnight or in the freezer for an hour. Can be made up to a day in advance.
- When ready to cook, preheat the oven to 220°C/200°C fan/gas. 7. Remove the cling film and brush the Wellington all over with egg yolk. Place on a baking tray lined with baking paper and make slight cuts in a feather shape. Bake for 50 minutes at a medium roasting setting, reducing to 200°C/180°C fan/gas mark 7 if the dough starts to brown too much. Remove from the oven and let rest for 20 minutes. If you prefer the meat to be cooked through, turn off the oven after 40 minutes and let it rest indoors. Cut off the end of the dough, carefully cut it into slices about 3-4 cm thick and serve.
- To prepare the pancakes for the Wellingtons, place 100g of flour in a bowl. Whisk 1 egg with 250 ml milk and gradually stir into the flour until a smooth mixture is formed. Just before baking, add some chopped chives and a handful of chopped flat-leaf parsley, then heat a drop of oil in a large non-stick frying pan and mix in some of the batter to form a thin pancake. When the pancake is ready, bake 3 more and set aside. The pancakes can be made 2 days in advance.
- To make a creamy porridge, cut 1 kg of floury potatoes into pieces. Place in a pot of cold salted water and bring to the boil. Simmer until completely softened, about 15 minutes, then drain and place in the pan over low heat to dry for a few minutes. Press the potatoes through a kitchen press and gradually add 150 ml of warm cream and 50 g of butter. Season to taste and serve, or let cool and reheat in a pan or microwave with a little more cream and butter. The porridge can be prepared a day in advance.
- For the carrots, peel and clean 24 baby carrots (a mix of white and orange if you can find them), but leave them whole. Cook in salted water for 2-3 minutes until just tender, then drain. Heat a large knob of butter in a frying pan and fry the carrots until golden brown, 8-10 minutes. Serve the carrots or cool them and heat them in a pan with a little more butter or in the microwave. The carrots can be prepared a day in advance.
- To make a delicious port wine sauce, sweat 1 finely chopped shallot in a little butter with a sprig of thyme. Add 300ml port wine and reduce by two thirds, then add 600ml fresh chicken stock and reduce again by two thirds until you have a syrup. Strain into another pot and set aside to warm up. The sauce can be made 2 days in advance and reheated in the pot. If the sauce is too thick, you can add a splash of broth.
Equipment and tools
To prepare this Venison and Wild Mushroom Wellington, you will need the following equipment and tools:
- baking tray
- cutting board
- Basting brush
- frying pan
- rolling pin
- Pastry brush
- Large mixing bowl
- Potato masher
- Small pot
- Food processor (optional)
This wild and wild mushroom Wellington recipe contains the following allergens:
- Wheat (found in flour and puff pastry)
- Dairy products (found in cream, butter and milk)
Please note that this recipe may also contain other allergens not listed. It is important to read the labels of any prepackaged ingredients used.
Storage and leftovers
If you have leftover Wild Mushroom Wellington, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 180°C (350°F) and place the wellington in the oven for 10-15 minutes or until heated through.
Please note that the consistency of the dough may not be as crispy when reheated. For the best flavor and texture, it is recommended to consume Wellington fresh.
Health Benefits of Venison and Wild Mushrooms Wellington
Wild and wild mushroom Wellington is not only a delicious and flavorful dish but also offers several health benefits. From the lean protein of the venison to the nutrient-dense wild mushrooms, this recipe offers a nutritious option for health-conscious people.
1. Lean protein
The cleaned venison loin used in this recipe is an excellent source of lean protein. Protein is essential for building and repairing tissue, producing enzymes and hormones, and supporting the immune system. Compared to other meats, venison is low in fat and calories, making it a suitable choice for people who want to maintain a healthy weight and reduce the risk of heart disease and obesity.
2. Wild mushrooms
The inclusion of mixed wild mushrooms in this dish not only gives this dish a unique taste but also adds to its health benefits. Wild mushrooms are packed with essential nutrients, including vitamins (such as vitamin D, vitamin B and vitamin C), minerals (such as potassium, selenium and copper) and fiber. They are also known for their antioxidant properties, which help protect the body from oxidative stress and inflammation.
3. Nutrient-rich herbs and spices
Using herbs and spices like chives, parsley, thyme and English mustard not only enhances the flavor of the wellington but also provides additional health benefits. Herbs and spices are rich in antioxidants, vitamins and minerals that support the immune system, reduce inflammation and improve digestion.
4. Balanced macronutrients
This recipe contains a blend of macronutrients to ensure a balanced meal. The combination of protein from venison, carbohydrates from butter puff pastry and thin herb pancakes, and healthy fats from olive oil and butter creates a filling and well-rounded dish.
5. Nutritious side dishes
In addition to the Wellington itself, this recipe also includes side dishes that offer their own health benefits. The floury potatoes used in the dish are a good source of complex carbohydrates and fiber. Baby carrots cooked with a stick of butter contain important vitamins and minerals, including vitamin A and potassium.
In conclusion, wild and wild mushroom Wellington will not only satisfy your taste buds but also provide numerous health benefits. From the lean protein of the venison to the nutrient-dense wild mushrooms and other sides, this recipe offers a well-rounded and nutritious meal.