Venison Wellington Recipe
Andy McLeish's triumphant venison Wellington recipe makes a great sunday roast or could even be served up for Christmas lunch
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Skillet
- Rolling pin
- Pastry brush
- Baking sheet
- Mixing bowl
- Spoon
- Kitchen towel
- Plastic wrap
Ingredients
- 500g of loin of venison, cleaned with sinew removed
- 8 large spinach leaves
- 400g of puff pastry
- 1 egg yolk
- 1 tbsp of milk
- salt
- pepper
- 1 tbsp of vegetable oil
- 250g of button mushrooms
- 4 shallots, chopped
- 2 garlic cloves, chopped
- 100ml of Madeira
- 4 tbsp of double cream
- butter
- 150g of plain flour
- 2 eggs
- 140ml of milk
- oil
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