Venison Loin Wellington
How great is it when your ambassadors keep coming up with amazing dishes time and time again? Robert from @vurigekolen created a Wellington using our venison loin, and it doesn’t get much more festive than this. So here’s the preparation method!
Preparing the venison loin
Fold the venison loin if needed or cut it in half if it’s too long, and let it come to room temperature first.
Making spinach pancakes
Mix the spinach, flour, egg and water into a smooth, thin batter and cook thin pancakes that are flexible yet sturdy.
Let the pancakes cool completely so they can wrap tightly around the roll.
Making duxelles
A classic part of a Wellington is duxelles, a traditional French finely chopped mushroom mixture cooked with shallots and butter and then processed into a rich, concentrated paste. Here’s how Robert made it:
Finely chop the shallots and gently sauté them in butter until soft and translucent. Finely chop the mushrooms in a food processor into a coarse paste and add to the shallots. Cook the mixture until all the moisture has evaporated and a paste has formed. Finally, add the thyme and let the duxelles cool completely.
Preparing the venison loin
Heat a pan until very hot and quickly sear the venison loin on all sides. Immediately after searing, brush it with a thin layer of mustard. Then let it cool completely.
Assembling the venison loin Wellington
Place the spinach pancakes on a wide sheet of cling film, matching the width of the venison loin with a slight overlap. Spread the Coburger ham over it and then an even layer of duxelles. Place the venison loin in the center and roll everything tightly into a compact roll. Pull the cling film tight and twist it like a candy wrapper to create a firm shape. Chill the roll in the refrigerator.
Roll out the puff pastry and place the chilled venison roll in the center. Wrap it tightly, roll it again in cling film and chill briefly once more. Then remove the cling film, brush the top with beaten egg and optionally decorate with strips of pastry.
Baking the venison loin Wellington
Bake the venison loin Wellington in an oven at 200°C until the core temperature reaches 48–50°C. Let it rest for at least 10 minutes, allowing the temperature to rise further to about 57°C.
Slice the venison into beautiful portions and serve with glazed carrots and a nice mashed potato!
ENJOY!
