Recipe: Wild Venison Wellington with Hartgrove Coppa
This is an absolute showstopper and a twist on the dinner party classic, beef wellington.
Instead of beef use a fantastic loin of wild British venison, sourced from your local butcher or game dealer. Ask for a whole piece of loin fillet, trimmed and off the bone. Using the cut from the centre of the loin will also ensure the loin is the same size at either end for even cooking. When it comes to the cured ham to wrap the venison wellington, we use our 3 star Great Taste Award winning Hartgrove Coppa air dried pork collar instead of Serrano ham or prosciutto for a more locally sourced nod to British charcuterie.
Serves 6
Ingredients
A twist on the dinner party classic, beef wellington.
700g trimmed loin of venison
1 tbsp olive oil
1 ½ tbsp English mustard
50g butter
1 large shallot, finely chopped
1 crushed garlic clove
400g chestnut mushrooms, very finely chopped
1 tbsp chopped thyme
2 tbsp brandy
375g pack pre rolled puff pastry
1 egg yolk, beaten
Method
STEP 1
Season the venison loin. Heat the oil in a frying pan and sear the meat all over for about 8 mins before brushing with mustard and leaving to cool, reserving any juices for the gravy. Chill for 20 minutes.
STEP 2
Soften the shallot and crushed garlic in a pan of melted butter. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Add the brandy, cook until evaporated and leave aside to cool.
STEP 3
Overlap 3 sheets of cling film on a clean surface and lay the Hartgrove Coppa in 2 rows, slightly overlapping each slice. Spread the mushroom paste over the Coppa in a thin, even layer.
STEP 4
Place the fillet in the middle of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of Coppa and mushroom around the venison loin. Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30 minutes.
STEP 5
On a lightly floured surface, roll the pastry to a rectangle. Carefully unwrap the Coppa parcel and lay in the middle of the pastry.
STEP 6
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.
STEP 7
Transfer to a baking sheet and smooth the pastry around the meat. Brush the pastry all over with beaten egg yolk.
STEP 8
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 oven to 220C/200C fan/gas 7.
STEP 9
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.
STEP 10
To make the gravy, melt a knob of butter in a 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 and reduce by half. Add 400ml beef stock and any reserved juices from the venison, then reduce again by two-thirds until thickened. Season and add 1 tbsp redcurrant jelly and strain before serving.
In this recipe
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
More about Us
About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.