When it comes to elegant main courses, few dishes beat a perfectly cooked Wellington. Swap the beef for wild venison and you’ll have a dish that’s both luxurious and unforgettable.
Start with a whole venison loin. Sear it on all sides in a hot pan and let it cool. Sauté finely chopped mushrooms and shallots until golden. Wrap the venison in prosciutto layered with the mushroom mix, then chill.
Roll out puff pastry and place the wrapped venison in the centre. Fold and seal the edges. Brush with egg yolk and bake at 200°C for 30 to 35 minutes, until golden and crisp.
Let it rest, then slice and serve with seasonal vegetables and a red wine jus.
Order our wild venison loin, the perfect cut for a stunning Wellington.