Nic Vanderbeeken - Venison Wellington Rendang Recipes

Name: Nic Vanderbeeken - Venison Wellington Rendang Recipes
Ingredients: 200ml pickled ginger; 400g clean venison loin; 120g foie gras; 1/2 bombay onion; 400g king oyster mushroom, 200ml rendang sauce ; 500g Rendang Paste; 1l Coconut milk, 200g Koya(250g coconut grated +50g palmsugar in oven till goldbrown), Venison trimmings, 1l Demi glace, 1.5l Chicken stock, Salt, Palm sugar, 2pcs lemongrass, 2pcs kaffir lime leaves; 1 sheet Puff pastry; Filo pastry

www.lifeonthepass.com

Check our this Rendang twist on the classics beef wellington. Get the recipes here.

View Original

Share this recipe:

Ingredients

200ml pickled ginger
400g clean venison loin
120g foie gras
1/2 bombay onion
400g king oyster mushroom, 200ml rendang sauce ; 500g Rendang Paste
1l Coconut milk, 200g Koya(250g coconut grated +50g palmsugar in oven till goldbrown), Venison trimmings, 1l Demi glace, 1.5l Chicken stock, Salt, Palm sugar, 2pcs lemongrass, 2pcs kaffir lime leaves
1 sheet Puff pastry
Filo pastry