Mini Venison Wellingtons
This recipe was created for us by Juanita Hennessey of Fosbury Foodie Ltd. Juanita also known as The Game Girl was a Masterchef finalist in 2016.The Game Girl website saysThe game girl is here to celebrate game cookery, wild food and the great British outdoors. Offering tasty recipes, dining events and tips about how to get fantastic, responsibly sourced food from field to fork. So, c’mon Britain, there’s room in the fridge for more than just chicken, beef and lamb – let the ‘games’ commence!We couldn't say it any better – enjoy the recipe
Ingredients
- 4 x 135 grams venison steaks
- 1 large red onion finely chopped
- 4 sprigs thyme
- 1 tbsp brandy
- 1 clove garlic minced
- 60 grams smooth chicken liver pate
- 2 x 375 grams ready-rolled puff pastry
- 1 large egg beaten for the egg wash
- 1 knob butter for frying
- 2 tbsp olive oil
- salt and pepper
Instructions
- Rub the venison steaks with salt and pepper. Add 1 tbsp. of oil into a hot pan, then add the venison, a knob of butter and sprig of thyme. Sear the venison for 1 minute on each side, remove from pan and leave to cool completely.
- Return the pan to a medium heat. Add the onions, garlic, remaining thyme (leaves only), brandy and more oil if required. Cook on a low heat for 15 minutes until soft.
- Leave the onion mix to cool before blending to a smooth paste. Stir in the pate and season to taste.
- Cut the pastry into 8 circles large enough to contain the steaks. These will be 4 to sit under the steaks and 4 large circles to cover them and create a parcel. Assemble the wellingtons on an oven tray lined with baking parchment.
- Place a steak in the centre of the smaller pastry circle and top with a generous tbsp. of the onion mix. Brush egg wash around the pastry edges and cover with the larger pastry top. Press the edges to seal and crimp with a fork. Trim off any excess pastry leaving 1cm around the edge. Repeat the process with the remaining steaks and chill in the fridge for at least 30 mins or overnight.
- Cut a small cross in the top of each wellington and brush all over with the egg wash. Place on a baking tray lined with parchment and cook in a pre-heated oven at 200°C for 25 minutes. Remove from the oven and leave to rest for 5 minutes before serving.
