If you’re intrigued by our recent Field to Fork photoshoot and the amazing Venison Wellington cooked by David Beckham’s chef The Cotswold Guy, check out our recipe to recreate it at home!
Ingredients:
- 1 tbsp olive oil
- 1 small onion, finely chopped (or shallots if preferred)
- 200g mushrooms, finely chopped
- 1 garlic clove, crushed
- 1 tbsp brandy (optional)
- 500g venison loin
- 1 tbsp English mustard
- 4 large slices of Parma ham or prosciutto
- 2 sheets puff pastry (either homemade or bought)
- 1 egg, beaten
Instructions:
1. Prepare the Filling:
- Heat the olive oil in a pan over medium heat.
- Add the finely chopped onion and cook until softened.
- Stir in the chopped mushrooms and garlic, cooking until the mixture is dry.
- Add the brandy if using, and cook until evaporated. Set aside to cool.
2. Prepare the Venison:
- Season the venison loin with salt and pepper.
- Heat a pan until hot and sear the venison on all sides for about 2 minutes each. Let it cool.
- Brush the seared venison with English mustard.
3. Assemble the Wellington:
- Lay out the slices of Parma ham on a sheet of cling film, slightly overlapping.
- Spread the mushroom mixture over the Parma ham.
- Place the venison on top and roll the Parma ham around it using the cling film, creating a tight log. Chill for at least 1 hour.
4. Wrap in Puff Pastry:
- Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
- Roll out the puff pastry on a floured surface.
- Remove the clingfilm from the venison and place it in the centre of the pastry.
- Wrap the pastry around the venison, sealing the edges with beaten egg.
- Create the lattice by dusting your remaining sheet of pastry and use a lattice cutter to firmly cut marks in sheet by working from bottom to top of the sheet. Gently spread lattice apart, using a paring knife to separate any pieces not completely cut through.
- Wrap this round the first layer, again keeping the seam to the bottom.
- Place the wrapped venison on a baking sheet, seam-side down.
- Brush the pastry with the remaining beaten egg.
5. Bake:
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the venison is cooked to your liking (we like it rare in the centre).
- Allow the Wellington to rest for 10 minutes before slicing and serving.
Enjoy your homemade Venison Wellington!
