Venison Wellington

Name: Venison Wellington
Prep time: 40 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 portions
Ingredients: 2 tbsp dried porcini mushrooms; hot water; 100 g fresh Swiss brown mushrooms; 10 g unsalted butter; 3 sprigs fresh thyme; 2 pinches salt; 1 pinch ground black pepper; 1 skinless chicken breast fillet; 1 egg; 1 egg; 120 g thickened cream; 30 g unsalted butter; 325 g milk; 1 egg; 150 g plain flour; 1 carrot; 2 celery stalks; ½ leek; 1 onion; 20 g olive oil; 1 dried bay leaf; 3 sprigs fresh thyme; 1 star anise; 2 - 3 juniper berries; 100 g Madeira wine; 350 g red wine; 1 tsp Chicken stock paste; 2 tsp Beef stock paste; 1500 g water; 500 g puff pastry

4.0 5 ratings

Prep. 40 min

Total 3 h 30 min

4 portions

Ingredients

Chicken mousse

dried porcini mushrooms
2 tbsp
hot water for soaking
fresh Swiss brown mushrooms
100 g
unsalted butter
10 g
fresh thyme leaves only
3 sprigs
salt
2 pinches
ground black pepper
1 pinch
skinless chicken breast fillet cut into pieces (2 cm - approx. 250 g)
1
egg
1
egg yolk
1
thickened cream
120 g

Crêpes

unsalted butter
30 g
milk
325 g
egg
1
plain flour
150 g

Red wine jus

carrot trimmed and cut into pieces
1
celery stalks cut into pieces
2
leek white part only, cut into pieces
½
onion cut into quarters
1
olive oil
20 g
dried bay leaf
1
fresh thyme
3 sprigs
star anise
1
juniper berries
2 - 3
Madeira wine
100 g
red wine
350 g
Chicken stock paste (see Tips)
1 tsp
Beef stock paste (see Tips)
2 tsp
water
1500 g

Assembly

puff pastry (see Tips)
500 g
venison loin or 2 smaller fillets placed one on top of each other (see Tips)
500 g
salt to season
ground black pepper to season
egg lightly beaten
1