Being based on Chart Farm just outside Sevenoaks, we’re all pretty familar with the delights of venison.
Packed with iron, low fat, high protein, it 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 dish and cook it in exactly the same way to make a Beef Wellington.
Either way, we think this recipe from local food writer Anna Stanford of Anna’s Family Kitchen, prepared using some meat from our friends here at Chart Farm Butchers, would be an excellent way to wow your loved one this Valentine’s Day.
Here’s what you need to know…
Prep: 5 minutes
Cooking: 45 mins
Total: 50 mins
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.
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.
For more delicious recipes head over to Anna’s website, Annas Family Kitchen, or check out some of our other blog posts.