Venison Wellington | Living North

Venison Wellington


Image of Wellington

Preparation: 1 hour
Cooking: 1 hour, plus 20 minutes resting time
Total: 2 hours 20 minutes

For the Wellington:
25g butter, plus extra for greasing
1 whole fillet or tenderloin of venison (around 1kg in weight)
425g packet of ready-rolled puff pastry sheets
A little white spelt flour for dusting
1 egg
Seasonal vegetables to serve

For the Pancakes:
150g white spelt flour
Pinch of sea salt
1 tbsp caster sugar
2 eggs
350ml full-fat milk

For the Filling:
1 tbsp olive oil
2 shallots, chopped
500g wild mushrooms
Sea salt and freshly ground black pepper to taste

Serve up a treat with this Venison Wellington; something a bit different from the usual turkey and trimmings of the season

For the pancakes, put the flour, salt and sugar in a large bowl and make a well in the centre. Add the eggs and half the milk and beat, using an electric mixer, until smooth. Add the remaining milk and whisk to a smooth batter.

To make the filling, heat the oil in a frying pan, add the shallots and fry gently for 5 minutes, or until soft. Add the mushrooms and cook until all the excess liquid has evaporated. Season with salt and pepper to taste.

Heat a knob of butter in a 25cm/10in frying pan until sizzling. Add about one third of the batter to cover the pan about 3mm deep and cook until bubbling. Flip the pancake and cook the other side for 30 seconds, then remove it from the pan and leave to cool. Repeat to make two more pancakes.

Weigh the meat and calculate cooking time (15 minutes per 450g). Heat a large frying pan over a high heat, then sear the whole fillet very quickly to keep all the meat juices inside. Remove from the heat and leave to cool. Preheat the oven to 170ºC/Gas mark 3 and grease a large baking sheet.

Place your pancakes overlapping on a work surface so that they are long enough to cover the entire fillet and spread with the mushroom mixture. Put the fillet on top and completely wrap the fillet in the pancakes.

Roll the pastry out thinly on a lightly floured work surface, then wrap the fillet and pancakes completely in a sheet of puff pastry, brushing the edges with a little egg to seal the parcel. Brush a thin layer of egg over the pastry, the wrap it in the second sheet of pastry, sealing the ends with egg wash. Ensure that there are no air bubbles, as the pastry must be completely smooth. Brush with the remaining egg wash.

Put the parcel on the prepared baking sheet and roast according to your calculation. Leave to rest for 20 minutes in a warm place. Slice into 3cm slices and serve immediately with seasonal vegetables.

Extracted from
Spelt by Roger Saul © Roger Saul 2015, published by Nourish Books, London
The Book can be purchased from -

Published in: November 2017

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