Saturday , September 25 2021
Vension Wellington

Venison Wellington

By Marcin Pomierny, The Maidshead Hotel, Norwich

Recipe published in Feast, Issue 08 – August 2016

Serves Four


800g of venison loin
1 chicken breast
½ a celeriac
3sticks of salsify (a crunchy root vegetable)
¼ a red cabbage
1 broccoli stem
2 eggs
10 thin pancetta slices
300ml of milk
150ml of double cream
300g of puff pastry
100ml of white wine vinegar
150g of sugar
6g of agar (Japanese jelly)
300ml of red wine
150ml of port
500ml of water
1tsp of chopped parsley
1tsp of chopped thyme
1 star anise

1. Heat frying pan and sear the venison loin, then leave to cool. For the chicken mousse place the chicken breast, one egg yolk, 50ml of the double cream, chopped parsley, and thyme into a blender and blitz together. Add salt and pepper to taste

2. On cling film overlap the pieces of pancetta, spread with the chicken mousse. Place the loin in the centre of the mousse mixture. Using the edge of the cling film, carefully draw the layer of pancetta and mousse around the meat. Roll into a sausage shape

3. Fold a layer of puff pastry over the bottom half of venison Wellington and brush with egg yolk. Heat oven to 190°C. Put the Wellington on the tray and bake for 20-30 mins

4. Celeriac pannacotta: cook celeriac with the milk and 100ml of the double cream. When cooked, blitz with blender and add the agar and put in a saucepan and cook slowly for 5 minutes. Put mix into the terrine moulds and cool in fridge.

5. Red wine salsify: peel and cut salsify into 4cm sections, put in small saucepan with 200ml of the red wine, 100ml of the port, the star anise, and 50g of the sugar, and simmer for 15 minutes

6. Red cabbage purée: chop cabbage thinly, put in a medium saucepan with 100ml of the red wine, 50ml of the port, the white wine vinegar, 100g of the sugar and the water. Cook slowly until ingredients are soft and blitz with blender and strain

7. To arrange, smear the red cabbage purée across the plate and place the pannacotta across; and then the salsify and broccoli; slice the Wellington and place the other side of the vegetables; finish with shop bought jus

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