Venison Wellington with Wild Mushroom Duxelles
Wellington is a British classic, and using venison instead of beef makes it rich yet slightly lighter, perfect for a Christmas twist. Wrapped in pastry with a layer of earthy mushroom duxelles, it’s the kind of dish that feels both luxurious and comforting, a proper celebration of the season.
Ingredients (serves 6)
- 800g venison loin
- 2 tbsp olive oil
- 400g wild mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp brandy
- 500g puff pastry
- 6 slices prosciutto
- 1 egg, beaten, for glazing
- Sea salt & black pepper
Method
- Heat olive oil in a pan and sear venison on all sides (2–3 minutes). Set aside to cool.
- In same pan, melt butter, cook shallots, garlic, and mushrooms until dry and golden. Deglaze with brandy. Cool completely.
- Roll out pastry. Lay prosciutto slices on top, spread mushroom duxelles, and place venison in the centre.
- Wrap tightly, seal edges, and brush with egg. Chill for 30 minutes.
- Bake at 200°C (fan 180°C) for 25–30 minutes until golden, with meat still blushing inside. Rest before slicing.
Serving Tip: Pair with rich red wine jus and buttered greens.
Make Ahead: Assemble up to 4 hours before and keep chilled, then bake fresh.
Get our FREE Christmas recipe eBook to elevate your Christmas dishes this year - Click here
