Venison Wellington | Wild Venison Recipes | Norfolk Deer Management

Name: Venison Wellington | Wild Venison Recipes | Norfolk Deer Management
Ingredients: 1 tbsp olive oil; 750g/1lb 10oz venison loin trimmed (if using Muntjac loin then simply use two, tail to toe); 2 onions, thinly sliced; 1 tbsp light muscovado sugar; 1 tbsp balsamic vinegar; 1 tbsp finely chopped fresh thyme leaves; plain flour, for dusting; 375g/13oz ready-rolled puff pastry; 1 tsp Dijon mustard; 1 free-range egg, beaten; salt and freshly ground black pepper; For the jus; 1 tbsp plain flour; 300ml/½ pint hot beef stock; 100ml/3½fl oz port or red wine; 1 heaped tsp redcurrant jelly

norfolkdeermanagement.co.uk

This recipe for wild Norfolk venison wellington is one of the ultimate luxurious ways to enjoy this delicious meat - get the recipe here.

View full recipe on norfolkdeermanagement.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at norfolkdeermanagement.co.uk.

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Ingredients

1 tbsp olive oil
750g/1lb 10oz venison loin trimmed (if using Muntjac loin then simply use two, tail to toe)
2 onions, thinly sliced
1 tbsp light muscovado sugar
1 tbsp balsamic vinegar
1 tbsp finely chopped fresh thyme leaves
plain flour, for dusting
375g/13oz ready-rolled puff pastry
1 tsp Dijon mustard
1 free-range egg, beaten
salt and freshly ground black pepper
For the jus
1 tbsp plain flour
300ml/½ pint hot beef stock
100ml/3½fl oz port or red wine
1 heaped tsp redcurrant jelly