• 2 tbsp olive oil
  • 4 shallots, finely chopped
  • 1 clove garlic, crushed
  • 300 g mini portobello mushrooms, finely chopped
  • 2 tbsp brandy
  • 1 tsp truffle flavour olive oil (optional)
  • 3 tbsp double cream
  • 1 tbsp fresh thyme leaves, finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped
  • 500 g spring greens
  • 1.6 kg piece venison
  • 1 tbsp plain flour for dusting and rolling
  • 2 x 375g packs ready-rolled puff pastry
  • 2 eggs, lightly beaten
  • 1 tbsp sesame seeds

For the gravy:

  • 1 tbsp butter
  • 2 tbsp plain flour
  • 200 ml red wine
  • 600 ml beef stock
  • 1 tbsp redcurrant jelly


  1. 1

    Heat 1 tablespoon of the oil in a wide shallow pan, add the shallots and garlic, and fry gently for 3-4 minutes. Increase the heat, then add the mushrooms, in batches, and fry for 5 minutes until golden. Pour over the brandy and bubble for 2 minutes, then stir in the truffle oil, if using (it gives the mushrooms a more intense flavour). Remove the pan from the heat and stir in the double cream until the mixture is soft but not runny. Transfer to a bowl and leave to cool. Stir in the herbs.

  2. 2

    Meanwhile, steam the greens for 3-5 minutes until wilted; drain well. Spread out on a tray and pat dry with kitchen paper. Set aside.

  3. 3

    Cut the venison into 8 equal pieces. Heat a nonstick frying pan. Rub each venison fillet with the remaining olive oil, season, then sear the meat for 1 minute on each side in two batches (don't clean out the pan – save the pan juices for making gravy).

  4. 4

    Dust a board with flour, then cut each pastry sheet into quarters to make 8 equal rectangles. Roll each piece out to 25 x 16cm. Divide half the greens equally among the 8 pastry rectangles, placing them at one end and leaving an equal border on three sides. Top the greens with a layer of mushrooms, then a venison fillet. Cover each fillet with the remaining greens.

  5. 5

    Brush the edges of the pastry with beaten egg. Fold over the pastry and seal the ends and sides to make a parcel, using a fork to crimp the edges. Trim off any excess pastry so you're left with a neat pillow shape. Transfer the wellingtons to a lightly oiled baking sheet. Brush with more beaten egg and sprinkle with the sesame seeds. Chill in the fridge for at least 1 hour before cooking.

  6. 6

    While the wellingtons are chilling, make the gravy. Melt the butter into the meat juices from the seared venison, then stir in the plain flour and cook for 1 minute. Add the red wine and beef stock; bring to the boil. Stir in the redcurrant jelly and season. Simmer for 10 minutes or until reduced and thickened. Cover and set aside.

  7. 7

    Preheat the oven to 200°C, fan 180°C, gas 6. Bake for 25-30 minutes for medium-rare meat. The pastry should be golden. Reheat the gravy on a low heat, stirring. Once baked, cut each wellington in half and serve with the gravy and roasted root veg.


    Get ahead: ideally, prepare the Wellingtons up to the end of step 5 at least 2 hours in advance; chill.


Nutritional Details

Each serving provides
  • Energy 3622kj 865kcal 43%
  • Fat 39.6g 57%
  • Saturates 18.5g 93%
  • Sugars 5.6g 6%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 662kj/158kcal

Each serving provides

46.0g carbohydrate 10.0g fibre 70.1g protein

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