Venison loin Wellington
|800 g||Venison, (2x400g, loins or back strap)|
|1||Sea salt and cracked black pepper, (to season)|
|1 tbsp||Olive oil, (plus extra)|
|1 tbsp||Butter, (plus extra)|
|400 g||Portobello mushrooms, (finely chopped)|
|2 tsp||Fresh rosemary, (finely chopped)|
|3 cloves||Garlic, (finely chopped)|
|1||Butter puff pastry, (pre-rolled)|
|8 handfuls||Spinach leaves, (or pre-packaged bag)|
|100 ml||Beef stock, (or venison stock)|
|1 tbsp||Plain flour|
|2 leaves||Bay leaves|
- Heat a large fry pan. Season the venison. Heat the olive oil and butter then sear the loins. Leave to brown on each side before turning. Set aside to cool then spread with mustard.
- Put the mushrooms into the hot pan with the rosemary and garlic. Cook until softened while stirring to make a puree. Cook until the liquid has disappeared. Remove from the pan and let cool.
- Preheat the oven to 200 degC. Wrap the venison in the slices of prosciutto. Place the sheets of pastry on the bench.
- Spread the mushrooms down the centre, leaving room at each end to fold over. Place the venison on top then wrap by folding the ends over first.
- Whisk the egg and milk together then brush all over the pastry. Bake for 20 minutes or until golden.
- Let rest for 10 minutes before slicing into rounds. Arrange a mound of wilted spinach in the centre of each warmed plate, top with the venison and spoon the sauce around .
- To make the sauce; add the port and stock to the hot pan in which the mushrooms were cooking.
- Add 1 Tbs butter then whisk in the flour. Add the bay leaves and let reduce. Season before removing the bay leaves and pouring into a warm jug.
- To wilt the spinach, put Tbs butter and Tbs olive oil in a hot saucepan then add the spinach. Quickly turn with tongs until the leaves have just begun to wilt. Season.
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