Individual venison wellingtons

Individual venison wellingtons

We've used venison steaks rather than the usual beef here. They have a richer, gamier flavour and are more tender

, 21 September 2015

(10 votes)

Individual venison wellingtons
  • 1 Hour 30 Mins

  • Serves: 4

  • Price: £2.75 per serving

Nutritional Info
Each 343g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 908kJ/217kcal.
  • 2 x 240g packs Butcher's Selection Venison Steaks
  • 1 tbsp mild olive oil, plus a little for brushing
  • 15g butter
  • 200g mushrooms, finely chopped
  • 1 tsp chopped fresh thyme leaves
  • 1 garlic clove, crushed
  • 75g Chosen by you Brussels Pâté
  • 500g puff pastry
  • Flour, for rolling out
  • 1 egg, beaten
  • Pre-heat the oven to 220C/200C Fan/Gas 7. Brush both sides of the steaks lightly with oil. Heat a non-stick frying pan and cook the steaks for 1-2 minutes on each side if you like your meat medium rare, or a minute longer if you prefer it well done. Put on a wire rack and leave to cool.

  • Heat the olive oil and butter in the pan. Fry the mushrooms, shallot and thyme for 10 minutes, until golden. Add the garlic and cook for another 1 minute. Tip into a bowl, season and leave to cool. Mix with the pâté.

  • On a floured surface, roll out the pastry to the thickness of a pound coin. Cut out 4 x 18cm squares. Spread the mushroom mixture in the centre of each square, covering an area about the size of a steak. Put the meat on top.

  • Brush the edges of the pastry with beaten egg and fold over the steaks to make neat parcels, sealing the edges well.

  • Put on a baking tray, pastry join side down, and make a small hole or cross shape in the centre of each parcel, to allow steam to escape while cooking.

  • Make leaf shapes with the pastry scraps and put on top of the parcels to decorate. Brush with egg, then refrigerate for 15 minutes.

  • Bake for 15-20 minutes or until the pastry is golden.