Venison wellington recipes

Venison Wellington recipe

Venison Wellington recipe

Try this tasty Venison Wellington recipe. Venison now in season and on our counter. This recipe is a twist on Beef Wellington or as it is known in France “boeuf en croûte”
Individual Filo Wellingtons

Individual Filo Wellingtons

Wellingtons are normally made with beef but as Christmas is coming and it was a special day, I went for venison, although I had to make a beef one for my husband
Rack of Fallow Deer 'Wellington'

Rack of Fallow Deer 'Wellington'

Given that the eye of meat at the end of the rib bone is the fillet, I got to thinking about a Wellington as this traditionally uses fillet steak
Cheat’s Beef Wellington

Cheat’s Beef Wellington

Obviously, if you are using fillet of beef (or venison etc) you don’t need to secure it with string, as it is already in the bsic shape you want
BEEF AND PUDDING – MANCHESTER

BEEF AND PUDDING – MANCHESTER

The roads were quiet and the city seemed to be too until we got to the area around The Old Wellington and The Mitre – it was heaving with everyone out enjoying the sunshine and it was a good atmosphere
Film and Food – Dine like a BAFTA winner

Film and Food – Dine like a BAFTA winner

A Villa Maria Private Bin Merlot Cabernet Sauvignon 2014 will be served with a main course of Denham Estate Venison Wellington and a delicious winter vegetable selection or vegetarian puff pastry parcels of buttered spinach, wild mushrooms and goat’s cheese
Venison Wellington

Venison Wellington

For the venison, heat the olive oil in a large frying pan, season the venison with sea salt and freshly ground black pepper and sear in the hot pan until browned all over
Mini venison Wellington

Mini venison Wellington

4 venison (or beef) steaks, each about 175g/6oz and 2cm/1in thick. Place a large non-stick frying pan over the highest possible heat
Venison wellington

Venison wellington

Rub the venison all over with olive oil and season well with salt and freshly ground black pepper. Seal it down the sides of the meat and bring up the bottom piece of pastry to seal the wellington together