Embrace the rich flavours of the forest with this Venison Wellington—an elevated twist on the classic dish that replaces beef with sustainable, lean venison. Cooking this masterpiece in a wood-fired oven adds a smoky depth, enhancing its connection to nature and creating a truly unique flavour. 

Make-Ahead Tips

To simplify your preparation:

• The duxelles and pancake can be made up to 24 hours ahead and kept covered in the fridge.
• Assemble the Wellington a day before serving. Allow it to come to room temperature for two hours, then return to the fridge for 30 minutes before cooking.

Ingredients

For the Duxelles:

• 300g oyster mushrooms, roughly chopped
• 1 shallot, roughly chopped
• 30g pitted black olives, roughly chopped
• 30g unsalted butter
• 4 thyme sprigs, leaves picked
• 2 tbsp light soy sauce
• 1 tsp sherry vinegar

For the Pancake:

• 20g nettle leaves, roughly chopped
• 20g basil, roughly chopped
• 1 large egg
• 125ml whole milk
• 50g chestnut flour
• 2 tbsp vegetable oil

For the Wellington:

• 1kg centre-cut venison loin, around 17cm long and 8cm in diameter, at room temperature
• 1 tbsp vegetable oil
• 2 tbsp Dijon mustard
• 320g puff pastry sheet (plus another half sheet if creating a lattice)
• 60g guinea fowl liver parfait 
• 1 large egg, beaten with a pinch of salt

Specialist Kit:

• Meat thermometer
• 20cm x 28cm non-stick baking tray
• Lattice cutting roller (optional)

Method

1. Prepare the Duxelles

1. Pulse mushrooms, shallots, and olives into a coarse paste using a food processor.
2. Melt butter in a hot frying pan and add the mushroom mixture with thyme leaves. Sauté until all moisture evaporates.
3. Stir in soy sauce and vinegar, cooking until the mixture is thick and dry. Set aside to cool.

2. Make the Pancake

1. Blend spinach, basil, egg, milk, and flour into a smooth batter. Chill for 30 minutes.
2. Preheat a wood-fired oven to around 200°C (use a baking tray in the oven to heat).
3. Pour half the batter into the tray and spread it thinly. Let the residual heat cook the pancake. Keep the remaining batter for backup.

3. Prepare the Venison

1. Generously season the venison with salt and pepper.
2. Sear all sides in a smoking-hot pan with vegetable oil. Let it rest until cooled.
3. Brush the venison with Dijon mustard.

4. Assemble the Wellington

1. Roll out the puff pastry slightly larger to wrap the venison.
2. Lay the pancake over the pastry and spread chicken liver parfait and duxelles evenly on top.
3. Place the venison on one edge of the pastry, roll tightly, and seal the seams.

5. Optional Lattice Decoration

1. Cut a lattice pattern into the extra pastry sheet and drape it over the Wellington.
2. Trim and tuck the edges neatly. Brush with egg wash and chill for 30 minutes.

6. Bake in a Wood-Fired Oven

1. Transfer the Wellington to the preheated wood-fired oven and bake for 35–40 minutes.
2. Use a meat thermometer to check for medium-rare doneness (50°C internally; 52–54°C after resting).
3. Rest the Wellington for 12 minutes before slicing with a serrated knife.

Why Venison?

Venison is a healthier alternative to beef, offering a leaner protein with a lower environmental impact. Its wild origin ties perfectly with our woodland dining experience, making this dish a celebration of sustainable, natural cooking.

Serve your Venison Wellington alongside roasted root vegetables and a robust red wine for an unforgettable outdoor feast!