Venison Wellington with a Truffle Pancake
Eating seasonally is easy when it comes to our fantastic organic produce. Venison wellington is a quirky take on the classic beef and makes for a perfect winter warmer.
Venison Wellington with a Truffle Pancake
Eating seasonally is easy when it comes to our fantastic organic produce. Venison wellington is a quirky take on the classic beef and makes for a perfect winter warmer.
- Serves: 5
- Prepare: 20 Minutes
- Cook: 50 Minutes
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC VENISON?
Reared in an ancient parkland, the deer live a wild life, contributing to the maintenance of the park as they roam freely. While they are mainly grass-fed, they also supplement their diet with tree leaves, conkers and apples. Venison is one of the leanest meats you can get – it’s protein-rich and tastes absolutely delicious.
Ingredients
- 1kg of venison saddle fillet, cut in half
- 2 tbsp coarse grain mustard
- 300g mushrooms
- 500g puff pastry
- 3 eggs yolks, beaten
- 6 slices of prosciutto
- 2 tbsp olive oil
- pinch sea salt
- pinch black pepper
For The Pancake
- 100g plain flour
- 1 egg
- 250ml milk
- fresh chives
- 1 sprig of flat-leaf parsley, chopped
- 1/2 tsp truffle oil
Method
- Heat half of your oil in a large frying pan and quickly seal your venison for 2-3 minutes on each side. Remove from the pan and brush all over with your mustard and leave to cool
- Mince your mushrooms in a food processor to a medium coarse texture. Place your pan back on the heat with the rest of your oil and add your mushrooms. Taste, and season with salt and pepper as needed. Fry over a medium heat for 5 minutes until any excess moisture has evaporated leaving you with a thick paste. Transfer to a bowl and leave to cool
- Lay 3 large sheets of cling film overlapping each other on your work surface. Lay the slices of prosciutto overlapping lengthways in 2 rows. Lay one piece of your venison in the middle of the prosciutto. Press the mushrooms over the venison and lay the remaining piece of venison on top. Roll up into a tight package and leave to chill in the fridge
- Mix all of your pancake ingredients together to make a dough. Roll out until very thin
- Layout a couple more pieces of clingfilm. Trim your pancake until just the right size to wrap around your saddle. Remove the clingfilm from the prosciutto parcel and wrap up in your pancake, again, tightly in cling film and place in your fridge
- Roll your pastry out into a large rectangle and brush all over with egg yolk. Remove the clingfilm from your pancake parcel and encase it in pastry. Tuck the ends in and trim off any excess
- Bake in a 200°C oven for 50 minutes for medium-rare results
- Carefully carve 1.5inch slices to serve
Other recipe ideas
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC VENISON?
Reared in an ancient parkland, the deer live a wild life, contributing to the maintenance of the park as they roam freely. While they are mainly grass-fed, they also supplement their diet with tree leaves, conkers and apples. Venison is one of the leanest meats you can get – it’s protein-rich and tastes absolutely delicious.
Frequently asked questions
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Typically, game meat is the flesh of land mammals or birds, that are hunted for food instead of being raised on a farm. Game meat includes, ‘small birds’ such as quail, ‘winged game’ such as woodcock, grouse or partridge, ‘ground game’ such as rabbit or hare and ‘large game’ such as venison.
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Most game is only available during the autumn and winter, during the shooting season, this is followed by the ‘closed season’ when shooting is no longer allowed, this is essential for protecting animals when they are breeding and rearing their young. However, some game does not have a ‘closed season’, these game meats include rabbit and pigeon. At Coombe Farm Organic we freeze our game meat, making it available to you the consumer all year round.
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Game meat is one of the healthiest meats available, it is very low in fat and cholesterol, generally higher in protein, and very lean as wild game are able to walk and roam freely, therefore not storing much fat.