Monday 2 January 2017

Venison wellington

Over the past few years I have made this dish a couple of times but never took any pictures. It is, in my opinion, the best thing you can do with a backstrap roast.

Make duxelles
Shallots, garlic, mushrooms, thyme

Butter

Saute

Make puff pastry

Butter

Roll

Construct
Duxelles, prosciutto, seared backstrap roast, dijon mustard

Rest

Wrap

Put on a tray and cook

Make brandy-cream sauce

Take out of the oven

Cut and eat


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3 comments:

  1. DR13 January 2017 at 07:06

    That looks incredible. I have alarge piece that I've been reserving for this purpose.

    A while back I made the Hank Shaw jaegerschnitzel by pounding backstrap medallions flat. Doesn't make for bloody rare meat, but another good use for backstrap (particularly when one's girlfriend does not appreciate the ritual blood shots).

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    Replies
    1. TJH14 January 2017 at 07:55

      I just tried this using a heart. It was... not very good. I think I undercooked the mushrooms a bit, and the heart "cutlets" didn't really pound out very well. So the texture was rubbery-on-rubbery. Blergh. If anyone else tries this, I'd suggest butterflying the thicker sections of heart first instead of trying in vain to pound them into submission with a frying pan.

      Delete
    2. DR14 January 2017 at 08:07

      Or use backstrap... it was v good.

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