VENISON PROSCIUTTO RECIPE RECIPES

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VENISON WELLINGTON RECIPE - BBC GOOD FOOD



Venison wellington recipe - BBC Good Food image

Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard

Provided by James Martin

Categories     Main course

Total Time 2 hours 10 minutes

Prep Time 50 minutes

Cook Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 16

700g trimmed loin of venison
1 tbsp olive oil, plus a little extra
1½ tbsp English mustard
50g butter
1 large shallot, finely chopped
1 garlic clove, crushed
400g chestnut mushroom, very finely chopped in a food processor
1 tbsp finely chopped thyme leaves
1 tbsp finely chopped parsley
2 tbsp brandy
12 slices prosciutto
plain flour, for dusting
375g pack all-butter puff pastry
2 egg yolks, beaten
mashed root veg
gravy

Steps:

  • For detailed step-by-step images to help with creating your wellington, visit our guide page. Firstly, dry the venison with kitchen paper, then season well. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Brush with mustard, leave to cool, then chill for 20 mins. Reserve any juices for the gravy.
  • Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Add the brandy and cook until it’s evaporated. Leave to cool.
  • Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.
  • Place the fillet in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.
  • Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30 mins to firm up.
  • On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.
  • Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.
  • Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.
  • Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.
  • Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.
  • Chill for at least 30 mins or up to 24 hrs. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat the oven to 220C/200C fan/gas 7.
  • Lightly oil a non-stick baking tray and heat until hot. Put the wellington on the tray and bake for 30 mins (35 mins for well done). Remove from oven, brush with extra egg and rest for 20 mins.
  • To make venison gravy, melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 thyme sprig, and cook until soft. Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. Add 400ml beef stock and any reserved juices from the venison, then reduce again by two-thirds until syrupy. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving.

Nutrition Facts : Calories 687 calories, FatContent 37 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 55 grams protein, SodiumContent 2.8 milligram of sodium

ROAST VENISON | MEAT RECIPES |JAMIE OLIVER RECIPES



Roast venison | Meat recipes |Jamie Oliver recipes image

This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it’s hard to beat.

Total Time 3 hours 15 minutes

Yield 10

Number Of Ingredients 17

1 kg venison bones (ask your butcher)
1 red onion
1 carrot
1 stick of celery
1 tablespoon plain flour
½ a bottle of Barolo
25 g quality dark chocolate (70%)
25 g unsalted butter
1 level tablespoon coffee beans
1 teaspoon white peppercorns
2 sprigs of fresh rosemary
2 cloves of garlic
1 orange
2 tablespoons balsamic vinegar
2 x 750 g venison loin fillets trimmed
14 slices of higher-welfare prosciutto
olive oil

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
    3. Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
    4. Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
    5. Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
    6. Get your meat out of the fridge and up to room temperature before you cook it.
    7. Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
    8. Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
    9. Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
    10. Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
    11. To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
    12. Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
    13. Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.

Nutrition Facts : Calories 298 calories, FatContent 9.4 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 42.2 g protein, CarbohydrateContent 5.8 g carbohydrate, SugarContent 3.4 g sugar, SodiumContent 1.2 g salt, FiberContent 0.8 g fibre

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