Wellington with deer

My first Wellington. And it's a good one, because I made it with venison instead of tenderloin. So instead of a 'Beef Wellington' it became a 'Venison Wellington'. The principle is the same, only a deer tenderloin is smaller so you build it up a little differently.

Of course I have the help of The Zeeland Deer turned on for the perfect venison tenderloin. This dish deserves really good meat, so get it from Zeeland or at a poulterer near you. You won't find a whole deer fillet in the supermarket anyway…

I see the Wellington as an ultimate challenge for the home cook. It really is a spectacle, there is quite a bit of technique involved and there is plenty that can go wrong. So definitely put this on the table at Christmas, but make sure you've already made it before that time (smart if you're cooking for others anyway). Oh yes, and make sure you have the time because you can't use stress… You can safely 'build it up' a day in advance, then you only have to bake it later.

To work!

Wellington with deer

0 from 0 votes
Course: Main dishDifficulty: Advanced
Portions

4

persons

Tools:
– Food processor
– Kitchen twine
– Kitchen brush
dough cutter
– Core thermometer


Ingredients

  • For the Wellington
  • 450 gr mixed mushrooms

  • 2 shallots

  • 3 cloves garlic

  • 45 ml cognac

  • 3 twigs thyme

  • 2 Eggs

  • 100 gr flower

  • 100 gr Spinach

  • 150 ml water

  • 1 deer tenderloin

  • Dijon mustard

  • 10 gr trompettes de la mort, dried

  • 4 to stick Parma ham

  • 2 sheets fresh puff pastry (large sheets)

  • For the eggplant cream
  • 2 aubergines

  • 2 tsp dried Italian herbs

  • 20 gr egg white

  • 0,5 tsp black garlic puree

  • 1 gr xanthan gum

  • sunflower oil

  • For the red wine sauce
  • Deer tenderloin trimmings

  • 150 ml Red wine

  • 1 shallot

  • 5 black peppercorns, crushed

  • 2 twigs thyme

  • 1 petal laurel

  • 250 ml veal stock

  • Extra virgin olive oil

  • And further…
  • Pickled mustard seed

  • Marigold (optional)

Preparation

  • wellington
  • Finely chop the mushrooms in a food processor. You can still see some pieces, but not too big.
  • Finely chop the shallot and garlic.
  • Pour the olive oil into a cold frying pan and add the shallot and garlic. Put on the fire and fry the onion and garlic; don't let them discolor.
  • Add the mushrooms with a pinch of salt and some freshly ground pepper.
  • Cook until most of the moisture has evaporated.
  • Deglaze with the cognac and raise the thyme over the pan. Bake until as much moisture as possible has evaporated. The result is called 'duxelles'.
  • Place a paper towel in a sieve and let the duxelles cool in it. If it is too moist, you can press it down a bit.
  • Place 1 egg in a food processor along with the flour, spinach, water and a pinch of salt. Smooth into a batter.
  • Grease a frying pan with olive oil and fry thin green pancakes. Do this on medium heat so that they do not discolour. You need 2 nice pancakes.
  • Grind the dried mushrooms into a powder in a food processor.
  • Cut the venison tenderloin in half. Place the two halves on top of each other and trim them until they fit nicely together. Save the trimmings and use them for the sauce.
  • Sprinkle the venison tenderloin with the mushroom powder on the sides where you place the two halves together. Now tie them with kitchen twine.
  • Sear the meat on all sides over high heat and immediately spread with Dijon mustard. Let cool.
  • Place two sheets of cling film on top of each other, you are going to build the Wellington. The intention is that all layers come nicely around the meat, for this I have to appeal to your own insight because this differs per time…
  • Place two pancakes on the cling film; the piece where they overlap should be the same width as the meat.
  • Place the slices of Parma ham on top and spread the duxelles on top.
  • Carefully remove the kitchen twine, keeping the shape. Place the meat on the duxelles and roll up this package tightly. If you are 'round' while rolling, you can optionally remove the remaining duxelles so that you don't get a double layer.
  • Use the cling film to roll up the roll really tight, tie a knot on both sides and let it rest for an hour in the fridge.
  • Place a sheet of puff pastry on your counter. Cut a strip from the second slice that is the same size as the package in the fridge (this prevents a too moist bottom). Place that piece in the middle of the large slab.
  • Mix an egg yolk with 10ml of water.
  • Brush the piece of puff pastry on which the filling will be placed and place the filling on it. Of course without cling film.
  • Roll this up tightly, cut off the excess puff pastry.
  • Brush with the egg mixture.
  • Use the pastry net cutter to make a nice net of the puff pastry. To be sure, run through all cuts with a knife.
  • Spread the net and lay over the Wellington. Brush with a little bit of egg mixture and sprinkle with some coarse sea salt. Keep it covered with baking paper in the fridge until you are ready to bake it.
  • Preheat the oven to 240°C top and bottom heat.
  • Insert the core thermometer into the center of the Wellington and set it to 48°C.
  • Place it in the oven and lower the temperature to 220°C. The yarn takes 30-40 minutes. If your oven gets hotter on one side than the other, you can flip it halfway through.
  • When the core temperature has been reached, remove the Wellington from the oven and let it rest for another 10 minutes before slicing.
  • Eggplant cream
  • Preheat the oven to 180°C.
  • Halve the aubergines lengthwise and cut them crosswise.
  • Sprinkle with salt and pepper, then drizzle with some olive oil and sprinkle over the Italian seasoning.
  • Place them on a platter or in an oven dish and cover with aluminum foil; put in the oven for 1 hour.
  • Scoop the flesh from the aubergines and process in a food processor until smooth with the egg whites and xanthan gum.
  • Pour in the sunflower oil in a thin stream until you have a nice cream. Season with salt and pepper.
  • Pass this through a sieve, heat before use.
  • Red wine sauce
  • Fry the trimmings in a little butter until golden brown.
  • Chop the shallot, crush the peppercorns and rise the thyme; add to the meat and fry for a while.
  • Deglaze with the wine and reduce by about a third.
  • Add the veal stock and let it reduce until you are satisfied with the taste and structure.
  • Strain and season with salt.
  • Assemble with extra virgin olive oil; that makes the gravy less heavy.
  • layout
  • Prepare a plate with kitchen paper; Place the slices on this immediately after cutting so that the bottom does not become soggy.
  • Place a slice on each plate and place a quenelle of the aubergine cream next to it.
  • Place some pickled mustard seed against this and if you have a gold flower, place a leaf on the quenelle.
  • You serve the gravy at the table. Enjoy your meal!
    And I wish you a wonderful and happy holidays!

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