lb loin of venison, cleaned
large spinach leaves
oz of puff pastry
tbsp vegetable oil
oz of button mushrooms
garlic cloves, chopped
fl oz of Madeira
tbsp of double cream
oz of plain flour
fl oz of milk
Start by searing the venison. Heat the oil in a large frying pan, season the loin with salt and pepper and add to the pan. Turn every 1-2 minutes to color the loin on all sides, until it is evenyl browned and rare in the centre. Remove from the pan and refrigerate.
For the duxelles, melt the butter in the same pan, add the chopped mushrooms and sauté until golden brown. Remove from the pan and keep to one side. Add the shallots and chopped garlic to the pan. Cook until soft then add the mushrooms again and cook quickly until the liquid evaporates. Add the Madeira and boil until reduced by half. Add the cream and cook until the mixture is thick and beginning to darken. Season with salt and pepper and leave to one side.
For the pancakes, whisk together the flour, eggs and milk to make a smooth batter. Heat a frying pan and add a drop of oil. Once the oil is hot, pour in a small amount of batter to cover the base in a very thin layer and cook until golden on the underside. Flip the pancake over and cook the other side. Repeat the process again until all of the mixture is used up, keeping the cooked pancakes to one side.
Quickly blanch the spinach leaves in boiling water and then cool in iced water. Dry the leaves well. Lay a sheet of cling film on a board and lay 3 pancakes onto it, overlapping so that they cover the cling film. Lay the spinach leaves on top in a single layer. Spread the mushroom duxelle over the spinach in another even layer and place the venison on top. Roll the pancakes, spinach and mushroom mix around the venison, using the cling film to wrap it tightly. Leave to cool in the fridge, preferably overnight.
Roll out the puff pastry into a thin sheet around 1/8 in thick - if it is pre-rolled it will need to be rolled thinner.
Remove the Wellington from the cling film and lay onto the pastry. Brush the edges of the pastry with egg wash and roll up, sealing the edges with egg wash, too. Set aside while you prepare the vegetables.
Preheat the oven to 355°F. Place the Wellington into the oven for 20-25 minutes, until the pastry is golden brown. To tell if it is cooked, place a thin metal skewer in the center of the venison, it should be slightly warm.
Remove the Wellington from the oven, rest for at least 10 minutes in a warm place. Slice and serve up onto plates.
YIELDS: 4 Servings
Adapted from an Andy McLeish recipe.
| July 2017 |