VENISON WELLINGTON
This is your basic beef Wellington adapted for venison. It's delicious and very easy but looks gourmet.
Provided by Ostara616
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Melt 1 tablespoon butter in a hot pan over medium-high heat. Brown venison in the hot butter, about 2 minutes per side. Set meat aside.
- Melt remaining butter in the pan over medium-high heat. Add mushrooms, onion, garlic, and Worcestershire sauce. Saute until mushrooms are soft, 5 to 7 minutes. Set aside and allow to cool.
- Spread thyme, salt, and pepper onto a large cutting board and roll backstrap halves on top to form a coating of herbs. Wrap each piece of backstrap in enough bacon to cover it.
- Unfold 1 puff pastry and place first piece of backstrap into the center. Bring the sides of the pastry together and pinch to seal. Repeat with other backstrap and remaining pastry. Place each into an ungreased baking dish.
- Mix egg yolk and water together in a small bowl. Coat the tops of the dough.
- Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C). Continue to bake until dough is golden brown, 10 to 15 minutes more.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 25 g, Cholesterol 44.9 mg, Fat 27.8 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 8.4 g, Sodium 510.3 mg, Sugar 1.4 g
VENISON, STILTON & ROSEMARY PASTIES
These buttery venison pasties could be prepared ahead of time then heated in the oven until golden brown when you need a warming winter snack
Provided by Cassie Best
Categories Lunch
Time 2h25m
Number Of Ingredients 16
Steps:
- Toss the venison in the flour, mustard powder and plenty of seasoning. Heat the oil in a large flameproof casserole dish, and brown the venison in batches. Take your time doing this to build up some good meaty flavours. Transfer the venison to a plate.
- Add the onion to the dish and cook for 5 mins to soften, stirring to release any meaty bits from the bottom of the dish. Sprinkle any remaining flour back into the dish and add the rosemary, ale, stock cube, venison, some salt, plenty of black pepper and 200ml water. Cover and cook for 45 mins until the meat is tender but not falling apart. Stir every now and then, and add a splash of water if the dish looks dry.
- Add the potato, honey and a splash of water if necessary. Cover and cook for 10 mins until the potato is just cooked. Leave to cool completely (you can chill overnight or freeze for up to two months).
- To make the pastry, tip the flour into a bowl and add the mustard powder and 1 tsp salt. Grate the butter into the flour, mixing in the strands and dipping the end of the block in flour every now and then to prevent it from clumping. Use a cutlery knife to stir the butter into the flour. Add 100-125ml cold water and mix again with your knife until the pastry forms a dough. Wrap in cling film and chill for at least 1 hr, removing the pastry from the fridge 10 mins before you roll it.
- Heat oven to 200C/180C fan/gas 6. On a floured surface, roll the pastry to the thickness of a £1 coin. Use a plate as a guide to cut out six 16cm circles. You may have to reroll the scraps to make all six.
- Divide the venison stew between the pastry discs, piling up the filling on one side. Crumble a little stilton over each one. Brush egg wash around the end of each pastry circle, then lift one side and stick down on the other to create pasties. Use a fork, or two fingers, to crimp the edges firmly shut. Transfer to baking trays lined with baking parchment and brush with more beaten egg. Brush with egg and cover in poppy seeds. You can now chill for 24 hrs, or cook straight away.
- Bake for 30 mins, swapping the trays over halfway through cooking if you need to, until the pastry is crisp and golden. Serve warm.
Nutrition Facts : Calories 584 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium
VENISON WELLINGTON
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
Time 2h10m
Number Of Ingredients 16
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, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 2.8 milligram of sodium
More about "venison pastry recipes"
VENISON PASTY – THE PERFECT CAMP MEAL – VENISON THURSDAY
From venisonthursday.com
Cuisine AmericanTotal Time 4 hrs 55 minsCategory Main CourseCalories 1 per serving
VENISON PASTY RECIPE - HOW TO MAKE PASTIES | HANK SHAW
From honest-food.net
4.8/5 (13)Total Time 4 hrs 35 minsCategory Appetizer, Lunch, Main Course, SnackCalories 471 per serving
- Mix the flour and salt together. Add the two fats, and work them into the flour with your fingers until everything looks like a coarse meal. Pour in the cold water and knead for several minutes, until you get a smooth dough.
- Mix all the ingredients together in a bowl. That's it. In this case, you put raw ingredients into the pasty and they cook as the dough cooks. I either do this, or add a premade filling as I mention in the headnotes above. Whatever you use, use the recipe above to give you a sense of how much filling you will need.
- You can do one of two things. You can roll each ball out into a disk, which is traditional, or, do what I do and use a tortilla press to flatten out the balls into perfect disks every time. It's a great hack!
DEER VALLEY FARM VENISON RECIPES
From venison.ca
19 GROUND VENISON RECIPES | WHAT TO MAKE WITH YOUR …
From missallieskitchen.com
VENISON PASTIES | MEATEATER COOK
From themeateater.com
VENISON PASTRY RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Servings 6-8Total Time 2 hrs 30 minsCategory Main-DishCalories 317 per serving
VENISON PASTRY : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.com
Servings 6-8Calories 317 per servingTotal Time 2 hrs 30 mins
RECIPE: VENISON PASTY | ELDER SCROLLS ONLINE WIKI
From elderscrollsonline.wiki.fextralife.com
ONLINE:VENISON PASTY - THE UNOFFICIAL ELDER SCROLLS PAGES (UESP)
From en.uesp.net
YOU'LL LOVE THIS DELICIOUS VENISON STEAK PIE - GREAT BRITISH FOOD
From greatbritishfoodawards.com
VENISON PASTRY RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
VENISON WELLINGTON RECIPE - LIVE WILD EAT WILD
From livewildeatwild.com
EASY VENISON PIE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
GROUND VENISON STEW RECIPE, HEARTY + EASY - UNPEELED JOURNAL
From unpeeledjournal.com
VENISON PASTRY – RECIPES NETWORK
From recipenet.org
EASY GROUND VENISON MEAT PIES RECIPE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
VENISON WELLINGTON | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
VENISON PIE | JAMIE OLIVER RECIPES
From jamieoliver.com
You'll also love