Seductive Venison Wellington

Name: Seductive Venison Wellington
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 5 Portionen
Ingredients: 2 Stück Saddle of venison; Salt; Ground pepper; 3 EL Sunflower oil; 400 g Brown mushrooms; 2 Stück Shallots; 2 Stück Garlic cloves; 1 EL Olive oil; 25 g Butter; 2 Stück Thyme; 2 Stück Puff pastry (roll); 20 Scheiben Serrano or Parma ham; 4 Stück Eggs; 100 g Flour; 1 Bund Parsley; 50 g Arugula; 200 ml Milk

Main course

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Cook Time

3 h

Servings

Difficulty

Hard

Prep Time

60 Min

Description

This recipe for seductive venison Wellington is a feast for special occasions. Tender saddle of venison is baked in a spicy mushroom filling and crispy puff pastry. Preparation takes about 3 hours and yields 5 servings. Ideal for a festive Christmas or New Year's Eve menu.

Ingredients (17 ingredients)

2 Stück Saddle of venison
Salt
Ground pepper
3 EL Sunflower oil
400 g Brown mushrooms
2 Stück Shallots
2 Stück Garlic cloves
1 EL Olive oil
25 g Butter
2 Stück Thyme
2 Stück Puff pastry (roll)
20 Scheiben Serrano or Parma ham
4 Stück Eggs
100 g Flour
1 Bund Parsley
50 g Arugula
200 ml Milk

Preparation (11 steps)

Sear saddle of venison

Season the saddle of venison all over with salt and pepper. Heat a pan with 3 tbsp sunflower oil and sear the saddle on all sides until golden brown, 2-3 minutes per side, then place on an oven rack.

Prepare mushrooms, shallots and garlic

Clean and finely chop the 400g brown mushrooms, peel and finely dice the 2 shallots and 2 garlic cloves.

Prepare mushroom mixture

Heat 1-2 tbsp olive oil and 25g butter in a pan. Sauté the 400g brown mushrooms in it until browned, then sauté the 2 shallots until the liquid has evaporated. Then add 2 garlic cloves and sauté with them. As soon as a mass is formed, add 2-3 sprigs of thyme and then let the mass cool.

Prepare herbs

Finely chop a bunch of parsley and 50g arugula.

Prepare herb pancake batter

Thermomix® Setting

30 sec/Speed 4

Put the chopped parsley and arugula, 200 ml milk, 2 eggs and 100 g flour into the mixing bowl and stir with a pinch of salt for 30 sec./speed 4 to form a smooth dough.

30 sec

Bake pancakes

Bake pancakes in the pan (there should be four pancakes per serving of puff pastry) and let them cool.

Prepare saddle of venison

Lay out the pancakes on a piece of cling film, cover with 20 slices of Serrano or Parma ham and spread with the mushroom mixture.

Wrap saddle of venison

Rub the saddle of venison with medium-hot mustard and place on the mushroom mixture. Now everything is wrapped and rolled into shape using the cling film. Place in the refrigerator for 2 hours so that the shape remains stable.

Preheat oven

Preheat the oven to 200 °C circulating air (top and bottom heat 220 °C).

Wrap saddle of venison in puff pastry

Roll out the 2 items puff pastry (roll) on a baking paper. Place the wrapped saddle of venison on the puff pastry and roll it up. Brush the edges with the beaten egg so that the puff pastry holds together. Then brush the puff pastry all around with the beaten egg so that it can bake nicely golden brown.