Venison wellington
Venison wellington makes a fabulous alternative to Christmas turkey. Try this prep-ahead recipe from top chefs, Chris and Jeff Galvin.
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Cooking tools:
- Instant-read thermometer
- Food processor
- Skillet
- Paper towel
- Nonstick skillet
- Parchment paper
- Rolling pin
- Saucepan
- Oven
- Pastry brush
- String
- Mixing bowl
- Whisk
- Sheet
- Refrigerator
- Fork
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Plate
- Spatula
- Kitchen scale
- Aluminum foil
Ingredients
- 1 venison loin (around 800g)
- Knob of unsalted butter
- Plain flour to dust
- 500g block all-butter puff pastry
- 4 medium free-range egg yolks, beaten
- 250ml madeira wine
- 500ml beef stock
- 50g unsalted butter, chilled and diced
- Specialist kit
- Meat thermometer
- 125g skinless chicken breast, chopped
- 50g mixed mushrooms, ideally wild
- 125ml double cream
- Pinch cayenne pepper
- 50g plain flour
- 1 medium free-range egg
- 60ml whole milk
- 1 tbsp finely chopped herbs (such as parsley, tarragon and/or chives)
- Vegetable oil, to fry
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