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Tattenhall Wellington of venison, by Leigh Myers

11 September 2009
Tattenhall Wellington of venison, by Leigh Myers

Leigh Myers is the group executive chef of Nelson (Northwest) Hotels.

INGREDIENTS
(Serves four)

  • 1 venison fillet (800g)
  • 11/2tbs crushed juniper
  • 11/2tbs cracked black pepper
  • 500g shallots sliced
  • 2 cloves garlic crushed
  • 1 bunch of thyme (leaves only)
  • 1kg button mushrooms (sliced)
  • 50ml brandy
  • 1 handful of chopped parsley
  • 4 large leaves of Savoy cabbage, central stalk removed, blanched for 1-2 minutes and refreshed in ice water
  • 500g ready rolled puff pastry
  • 1 free range egg beaten
  • Salt and pepper

METHOD

Preheat oven to 160°C. Season venison fillet with salt, pepper and juniper. Heat a large pan, add olive oil and when hot, sear venison on all sides for 1 minute. Remove from pan and rest for 10 minutes. In same pan, sauté shallots, mushrooms, garlic and thyme for 2-3 minutes then add parsley and brandy.

Place large sheet of clingfilm on a flat surface and lay the cabbage out in a line, top with mushroom mixture and venison fillet. Wrap tightly and place in freezer for 30 minutes. Roll out pastry, remove fillet from clingfilm and wrap in pastry. Seal the edges, brush pastry with egg wash then chill for 30 minutes.

Turn oven up to 180°C. Bake the venison parcel for 18 minutes then rest for 10. Serve with fondant potato and roast root vegetables.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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