Wild Wellington

Damn it, guys! This, this is just good. It's not simple and quick, but it's worth the cooking time. I've prepared venison Wellington with wild boar, venison, fallow deer, muntjac and whitetail. I always use the back fillet and the trick is to get pink, tender, juicy meat and crispy golden dough.

4-6 pers. (depends on size of back fillet)

Ingredients:

• Wild fillet (e.g. venison - you can also use 1/2 fillet).

• 2 tbsp. dijon mustard

• Fresh rosemary and rime

• 400 g. mushrooms

• 8-10 slices Parma ham

• 1 roll puff pastry

• 1 egg, beaten

• 2 tbsp. butter/olive oil

• Salt and freshly ground pepper

• Household film

Procedure:

1. Clean the back fillet, cut off the silver skin. Season with salt and freshly ground pepper. Brown the meat in a frying pan on high heat for 1-2 minutes. on each side. Leave to cool for 15 minutes.

2. While the meat rests, wash and finely chop the mushrooms. Fry in butter with salt, pepper, fresh thyme and rosemary. Roasting time 8-10 min. Leave to cool. If desired you can finely chop the mushroom mixture further, or coarsely blend it.

3. On a piece of cling film, arrange the Parma ham slices in a row, just overlapping each other. Spread the fried finely chopped mushrooms and herb mix over the Parma ham. Spread dijon mustard on both sides of the back fillet and place it in the center of the prosciutto and mushroom mix. Roll tightly household film same so you get a roll. Twist the ends so the roll is tightly closed. Let it rest in the refrigerator for 30 minutes.

4. Turn on the oven to 200 200°C (390°F). Take the roll out of the fridge for 10 minutes. before baking. Remove the cling film and place the roll on your puff pastry. Roll the puff pastry tightly around the roll and brush with beaten egg. Close the ends tightly. Bake your venison wellington in the oven for 25-30 mins. until the dough is golden brown and crisp. Use a roasting thermometer if necessary, the meat should be 53°C when taken out. Leave to rest for 10-15 mins. before slicing and serving. Baking time is hard to be exact with, as it depends on the size of the meat and how long it has been pan fried before. But the puff pastry should have about 25-30 min, so it's all about getting the roasting time of the meat to suit. At the bottom of the article, I'll give my best guess for roasting time depending on the type of game.

5. My favourite serving is with a rich red wine glaze, Pommes Anna and a crisp kale salad with roasted hazelnuts, pomegranate and a vinaigrette.

My recommendation for roasting times on plain Danish game:

1 piece of venison: brown the meat on high heat for 45 sec. on each side, followed by approx. 20 min. in the oven. The core temperature of the meat should be 53°C. If the puff pastry has not browned enough, consider turning up the temperature for the last 5 min. so that the colour turns golden and the pastry becomes crispy. Leave to rest for 10 minutes. before serving.

1 piece of venison: brown the meat on high heat for 2 minutes. on each side, followed by 25-30 min. in the oven. The core temperature of the meat should be 53°C. Let it rest for 15 min. before serving.

You're welcome.

Maybe you'll love it too: Pizza with venison and bearnaise

Photo: my first calf, killed in the Holbæk area 2019.