VENISON WELLINGTON

A variation on the classic Beef wellington, if executed well the wellington is a thing of shear beauty, perfectly cooked meat with crisp pastry…….. it will take time, and it’s certainly worth taking the time to do the wellington well, I use pancakes to wrap around the meat, some do some don’t, it’s just a good way of soaking up some of the meat juices so that the pastry doesn’t become too soggy

This recipe will serve 4 people

SHOPPING LIST

1kg of ready made ready rolled puff pastry

500g of trimmed loin of venison

4 large outer leaves of a Savoy cabbage

FOR THE MUSHROOM MIX

1 small shallot finely chopped

2 crushed cloves of garlic

500g of finely chopped chestnut mushroom

A good pinch of fresh thyme leaves

FOR THE PANCAKES

100g of plain flour

2 eggs

350ml of milk

50g of melted butter

A good pinch of salt

A good handful of fresh chopped parsley and chervil

Preheat the oven to 200c and place a baking tray in the oven to get hot

METHOD

1. Make the pancakes, sift the flour into a bowl and whisk in the salt, eggs, butter and milk until nice and smooth, stir in the chopped herbs

2. Lay a piece of grease proof paper onto a baking tray and roll on the puff pastry, place in the fridge

3. In a pan fry of the shallot and garlic without colour, add the mushroom and thyme and cook until all of the moisture has evaporated, season well

4. Now blanch the cabbage leaves in boiling salted water for 30 seconds and cool immediately, drain and pat dry with kitchen towel

5. Heat a splash of oil in a frying pan, season the venison and seal quickly on all sides, remove from the pan and allow to cool

6. Wipe out the frying pan and cook 4 pancakes in a little butter, lay Between grease proof paper

7. Now lay out a piece of cling wrap twice the size of the pastry, lay the pancakes on top, overlapping slightly, now lay the cabbage leaves onto the pancakes, again overlapping slightly

8. Now spread the mushroom mixture over the cabbage leaves

9. Carefully lay the venison on top, now very carefully roll up everything into a Swiss roll shape, this needs to be done fairly quickly, and tightly, then place in the fridge to firm up

10. Now take the tray with the pastry on out of the fridge, brush around the edges with beaten egg, carefully and quickly remove the venison roll from the cling wrap and place onto the pastry

11. Wrap your venison in the pastry, and seal the ends and edge

12. Brush the pastry with beaten egg and place on the hot baking tray and cook in the oven for 20 minutes, the pastry will be golden brown, the meat beautifully pink, allow 5 minutes to rest before slicing

Serve with more buttered Savoy cabbage and a red wine sauce

Absolutely fantastic

Happy cooking

Jon

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PHEASANT BREASTS WITH TERIYAKI SAUCE AND NOODLES

Not quite as strange as it sounds, this is a great way of using the not so great looking or older pheasants that maybe a little tough, and is a bit different from the usual roast pheasant, we’re going to lightly marinate the pheasant breast and then smoke them, sounds like a bit of a faff but works fantastically well with the teriyaki sauce giving the dish a great flavour

This recipe will serve 4 people

SHOPPING LIST

1.A finely chopped piece of fresh ginger ( approximately 50g)

2. 2 finely chopped lemon grass stalks

3. 6 crushed cloves of garlic

4. 8 tablespoons of sweet dark soy sauce ( available in the supermarket)

5. 6 tablespoons of maple syrup

6. A good squeeze of lime juice

7. 4 pheasant breast

8. 1 finely chopped fresh red chilli

9. A small bunch of fresh coriander finely chopped

10. Approximately 250g of noodles of your choice

11. A good splash of sesame oil

METHOD

1. Add the ginger, garlic, lemon grass, soy sauce lime juice and maple syrup to a saucepan and bring gently to the boil

2. Make sure you stir well and simmer until thickened to a caramel consistency and allow to cool

3. Remove the skin and any fatty bits from the pheasant and marinade in the cool mixture for at least 2 hours, overnight would be great

4. Remove the pheasant from the marinade and place in a smoker for 10 minutes, if you don’t have a smoker place under a medium grill for 10 minutes, being careful not to burn and over cook the pheasant

5. Bring a pan of salted water to the boil and cook the noodles, drain off and toss with a good splash of sesame oil and place in a large serving bowl

6. Slice the pheasant and arrange neatly over the noodles, sprinkle with the chopped coriander and chilli, drizzle over some of the remaining marinade and serve immediately

Happy cooking

Jon

GINGER AND CHOCOLATE PUDDING WITH BLACKBERRIES

Definitely a good cold winter comfort pudding this, it’s not flashy or cheffy, but it’ll definitely get you going ” mmmm”

You’ll need 6 150ml pudding moulds or one large one

This recipe will serve 6 people

SHOPPING LIST

For the blackberries

200g of fresh blackberries

100g of caster sugar

A splash of water

A good squeeze of fresh lemon

For the pudding

125g of butter

125g of caster sugar

2 large eggs

125g of self raising flour

The zest of 1 orange

A teaspoon of baking powder

Small pinch of salt

50g of finely chopped stem ginger (the stuff that you get in jars)

150g bar of good quality dark chocolate cut into 12 pieces

Preheat the oven to 180c

METHOD

1. First put the blackberries, sugar, water and lemon juice into a saucepan and bring gently to the boil, boil for 6-8 minutes and set aside

2. Now beat the butter and sugar together until pale and fluffy

3. Now beat in the eggs one at a time

4. Add the orange zest and mix well

5. Sift in the flour, salt and baking powder and mix until well incorporated

6. Now stir in the stem ginger

7. Lightly butter and flour your moulds

8. Spoon some blackberries into each mould

9. Now spoon some of the pudding mixture into each then a piece of chocolate, then more mixture, then another piece of chocolate, continue until all the mixture and chocolate has been used up

10. Cover each mould tightly with tin foil and place in a roasting tin with enough hot water to cover half of the sides

11. Bake in the oven for 60 minutes

12. Remove from the oven and carefully turn out onto warm plates and serve with clotted cream

Happy cooking

Jon