Cervena venison Wellington, port jus and cranberry chutney
Indulge in Cervena venison Wellington with port jus and cranberry chutney. Perfect for special occasions, serves 6. Prep: 2 hrs, Cook: 25 min. Try.Cervena.co.nz
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Cooking tools:
- Blender
- Fine-mesh sieve
- Ladle
- Pastry brush
- Nonstick skillet
- Skillet
- Pot
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Plate
- Oven
- Stove
Ingredients
- 840 g Cervena venison loin portions ( (cut into 6 equal portions))
- 1 kg white cap mushrooms
- 6 tsp Dijon mustard
- 2 tsp Flat leaf parsley (finely chopped )
- 1 savoy cabbage
- 6 crêpes ( (recipe below))
- 6 6x6-inch ready roll puff pastry sheets
- 2 egg yolks (whisked together)
- 4 eggs
- 1 cup flour
- ½ cup milk
- ½ cup water
- 2 tbsp melted butter
- ½ tsp salt
- 6 cabbage leaves (large)
- 1 L beef stock
- 25 g garlic
- 25 g extra virgin olive oil
- 130 g ruby Port
- ½ bunch thyme
- 200 g celery (diced)
- 200 g white onion (diced)
- 200 g carrot (diced)
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