Venison Wellington

Name: Venison Wellington
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8
Ingredients: 500 g pack puff pastry; 25 g (1oz) butter; 2 shallots, finely chopped; 200 g (7oz) button mushrooms, finely chopped; 1 tbsp. redcurrant jelly; 650 g (1lb 7oz) venison loin; 6 slices Parma ham; 1 egg, beaten; 50 g (2oz) blueberry conserve; 50 mL (2fl oz) each hot chicken stock and red wine

This delicious traditional Wellington is a warming winter main course

By The GH Kitchen TeamPublished: 30 December 2008

Jump to recipe

Preparation Notes: Plus chilling

Advertisement - Continue Reading Below

Yields:

Prep Time:

45 mins

Cook Time:

1 hr

Total Time:

1 hr 45 mins

Ingredients

500 g pack puff pastry
25 g (1oz) butter
2 shallots, finely chopped
200 g (7oz) button mushrooms, finely chopped
1 Tbsp. redcurrant jelly
650 g (1lb 7oz) venison loin
6 slices Parma ham
1 egg, beaten
50 g (2oz) blueberry conserve
50 ml (2fl oz) each hot chicken stock and red wine

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Roll out a third of the pastry into a rectangle measuring 5cm (2in) wider on all sides than the venison. Prick the pastry all over with a fork, then cover and chill for 15min.
2. Step 2
  Melt half the butter in a large frying pan and fry the shallots gently for 5min to soften slightly, then add the mushrooms. Cook on a high heat for 5min, stir in the jelly and season. Cool. Bake the pastry on a baking sheet for 15-20min until golden. Cool on a wire rack.
3. Step 3
  Season the venison. Heat remaining butter in a frying pan and brown the meat all over. Set aside to cool.
4. Step 4
  Arrange the slices of Parma ham on a board, each slightly overlapping another, in a rectangle large enough to cover the venison. Spread the mushroom mix over the ham and put the venison on top. Wrap the ham tightly around the meat. Put the baked pastry rectangle on a baking sheet and top with the wrapped venison.
5. Step 5
  Roll out remaining pastry so it's large enough to cover meat and tuck under the pastry base. Brush border of cooked pastry with beaten egg, then cover with raw pastry. Trim edges, reserving any spare pastry. Brush Wellington with beaten egg. Roll out any trimmings. Cut out letters to spell venison'. Put on top of Wellington. Brush with egg. Chill for 30min.
6. Step 6
  Preheat oven to 200°C (180°C fan) mark 6. Brush the Wellington again with beaten egg and bake for 25-30min until deep golden.
7. Step 7
  To make the sauce, simmer the blueberry conserve, stock and wine in a pan for 10min. Serve warm with slices of the Wellington.

Per Serving:

Total carbs: 35 g
Sugars: 5 g
Total fat: 30 g
Saturated fat: 13 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time