RECIPE
Venison wellington , pickled blackberries , chanterelles & greens
Mark Lloyd
SERVES 1
• 150g venison fillet , trimmed of all fat and sinew
• 100g chanterelle mushrooms
• ½ sheet ready-rolled puff pastry
• 1 shop-bought pancake , trimmed to a square
• 1 egg yolk , mixed with a splash of water for glazing
• seasonal steamed greens , to serve
FOR THE BLACKBERRIES
• 50ml white wine vinegar or apple cider vinegar
• 100g caster sugar
• 150g blackberries
FOR THE STUFFING
• 2 rashers rindless smoked streaky bacon , finely chopped
• 6 button mushrooms , finely chopped
• 1 tbsp Dijon mustard
• 2 salted anchovies , blitzed in a food processor to make a paste
• freshly cracked black pepper
FOR THE SAUCE
• 300ml game , chicken or beef stock , reduced for 8-10 mins
• ½ tbsp redcurrant jelly
• ½ tsp chopped rosemary
• 1 tbsp chopped parsley
1 . For the blackberries , put the vinegar , sugar and 150ml water into a small saucepan and bring to the boil . Cook for 7-8 mins until reduced by a quarter , then cool . Once completely cold add the blackberries and set aside . 2 . For the stuffing , gently fry the bacon and mushrooms over a medium heat for 5-6 mins until cooked but not browned . Set aside in a sieve to drain off any excess liquid , then tip into a bowl . Add the mustard and anchovy paste , then season with salt and cracked black pepper if necessary . Set aside to cool completely . 3 . Pan-fry the venison over a high heat for 1-2 mins to brown the meat on all sides , then set aside to cool on a cooling rack . Add the chanterelles to the same pan and sauté for 3-4 mins . Set aside and keep warm . 4 . Heat the oven to 220C / 200C fan / gas 7 . Unroll the pastry on the paper it comes with and lay the pancake on top – try to centre the pancake so that
you have an even border of pastry around it . It should form a rectangle slightly larger than the venison fillet . Spoon the bacon and mushroom mix across the width of the pancake so that the whole pancake square is covered , then place the venison on top . Brush the pastry border with egg wash , then gently pick up one edge of the paper the pastry is laying on and roll the pancake and pastry over the venison , perfectly encasing it . 5 . Place on a baking sheet , brush with egg wash glaze and bake for 15 mins , until golden and crisp . Leave to rest for 5 mins before slicing . 6 . For the sauce , reheat the stock in a small saucepan , add the redcurrant jelly and stir until completely dissolved , then add the rosemary and parsley . To serve , arrange the wellington on top of the chanterelles , blackberries , seasonal greens and a drizzle of sauce .
TIPS : Preheat the baking sheet to get a golden , crispy bottom to the pastry .
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