- 700g Trimmed loin of venison
- 1 tbsp Olive oil (plus extra)
- 200g Curly leaf parsley
- 2 Eggs
- 200g Double cream
- 150g Chicken breast
- 375g Pack “all butter” puff pastry
- Plain flour for dusting
- Salt & pepper for seasoning
- Seal the venison loin in a frying pan with olive oil (30 seconds on each side), then leave to cool in the fridge.
- Pick and wash the parsley, then boil in salted water until soft.
- In a blender, mix both the cooked parsley and a cup of the salted cooking water together. Pass this through a sieve and leave to cool.
- Take the chicken breast and blend together with the parsley puree, 1 egg, salt, pepper and double cream to make a paste.
- On a lightly floured surface, roll the pastry to a rectangle, a little larger than a piece of A4 size paper.
- Spread the parsley mousse over the venison loin.
- Place the venison on the pastry and fold over the bottom half. Brush the rest of the pastry in beaten egg and roll the whole thing around the loin to encase it. Neatly fold the smaller edges under to create a parcel.
- Chill for at least 20 minutes.
- Heat the oven to 220°c fan/ gas mark 7.
- Transfer the wellington to a non-stick baking tray.
- Using the back of a knife, mark the pastry and brush with beaten egg.
- Place in the pre-heated oven for 20 minutes (30 minutes if required well done).
- Remove from the oven and rest for 15 to 20 minutes before slicing and serving.
Recipe kindly supplied by The Priory Hotel