Venison Wellington
Remove the venison from the fridge at least 1 hour before cooking. Preheat the oven to 200°C/400°F/gas 6.
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Cooking tools:
- Mortar and pestle
- Food processor
- Rolling pin
- Pastry brush
- Grater
- Measuring spoon
- Oven
- Stove
- Refrigerator
- Cutting board
- Chef's knife
- Skillet
- Tongs
- Plate
- Mixing bowl
- Fork
- Baking sheet
- Parchment paper
Ingredients
- 1 kg centre fillet of free-range venison
- 1 teaspoon juniper berries
- ½ a bunch of fresh thyme, (15g)
- 3 sprigs of fresh rosemary
- olive oil
- 400 g mixed mushrooms
- 25 g dried porcini mushrooms
- 1 clove of garlic
- 1 small knob of unsalted butter
- truffle oil
- 1 whole nutmeg, for grating
- plain flour, for dusting
- 1 x 500 g block of all-butter puff pastry
- 1 large free-range egg
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