Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Packed with iron, low fat, high protein, Venison is probably the most nutritious meat you can buy. It’s a great alternative to beef although you could use a beef fillet for this recipe and cook it in exactly the same way to make a Beef Wellington.
Prep: 5 minutes
Cooking: 45 mins
Total: 50 mins
INGREDIENTS for 4-6
800g venison fillet (or you could use beef fillet)
1 tbsp Dijon Mustard
2 garlic cloves crushed
400g chestnut mushrooms finely chopped
3 tbsp red wine
8 slices prosciutto
375g puff pastry
1 egg whisked
For the port gravy:-
1 tbsp butter
1 banana shallot
1 tbsp flour
300ml beef stock
Season the Fillet, get a pan hot & colour it all over for 5-6 minutes. Brush with the mustard & leave to cool.
Warm the butter & 1 tbsp olive oil in a pan & add the garlic, mushrooms, thyme & black pepper. Cook on a low heat until all the water evaporates from the mushrooms. Add the red wine & let it reduce. Put the mushrooms in the fridge to cool.
Layout some clingfilm & make two overlapping rows of the prosciutto. See my stories.
Spread over the mushroom mixture.
Sit the fillet in the middle & wrap the prosciutto around the fillet so that you have a neat parcel.
Lay out the pastry on greaseproof paper. Sit the fillet in the middle & tightly wrap the pastry around it. Trim the sides, brush the edges with egg & seal the edges. Brush with the egg & score lines across the top.
Heat the oven to 200. Line a tray with parchment & get it really hot. Put the Wellington in the oven for 30 mins for medium meat. Let it rest for 15 mins before serving.