Venison Wellington Recipe
Fillet of Venison wrapped in prosciutto
Inspired by a Jamie Oliver recipe this is a superb dish for the Autumn. Wonderful mushroom flavours, Venison and perfect with a red wine reduction. Enjoy!
Ingredients
10-12 slices Prosciutto or Parma ham
1 large handful of dried porcini mushrooms, soaked
50g butter
Seasoning
1kg Fillet of Venison (preferably from the middle, left whole) (Alternatively Beef can be used)
A good selection of fresh herbs - Rosemary, thyme and Sage, 3 handfuls, picked and chopped
500ml Red wine
Method
Preheat your oven and choose a large roasting dish that will accommodate your fillet lengthways. (Preheat your oven to 230°C/450°F/gas 8)
Lay out the prosciutto, making sure there are no gaps in between the laid-out slices. Chop one of the garlic cloves and fry with the pre-soaked porcini in a knob of butter for a minute. Then add half of the soaking water (make sure it is grit free). Simmer slowly and reduce for around 5 minutes before adding the remaining butter and seasoning.
Rub your mushrooms across half of the laid-out prosciutto. Season your fillet of venison and roll it in the herbs. Place it on the mushroomy end of the prosciutto and slowly roll up the meat. Once the it is rolled up, pull off the paper and push in the ends of the prosciutto to neaten. Secure with string.
Place the fillet in the hot roasting tray with a couple of cloves of garlic and cook for 23-30 minutes (rare), 40 minutes (medium), 50 minutes (well done). Half way through, add the wine to the tray. When the meat is done, remove it to a chopping board and leave it to rest for 5 minutes. Pour any juices back into the roasting tray. Simmer the juices on the hob (burner), scraping all the goodness from the sides of the tray. Remove from the heat and serve as a light red wine gravy.
Alternatively you can use Fillet of Beef. Fillet of Beef or Venison can be expensive, however it is wonderfully tender and a real celebration meal. For recipes for more economical cuts of meat please feel free to e-mail us for ideas.
