Serves: 4 Preparation: 40 minutes Time to cook: 40 Minutes
350g of Short loin x 2 packs
125g chicken or duck liver pate
400g puff pastry
1 egg yolk and a dash of milk or beaten cream to make egg wash
200g duxelle (see below)
4 finely chopped shallots
1 clove crushed garlic
125g finely diced mushroom
50g butter
½ cup white wine
Handful chopped parsley
½ knob (walnut size) of butter
15g chopped shallots
¼ cup red wine (Pinot Noir)
¼ cup venison or meat stock
Salt and pepper to taste
½ tsp cornstarch mixed with a little water or cold stock can be added to thicken (ensure it is cooked out for 2 - 3 minutes)
Recipe By Graham Brown
For the duxelle, sauté the shallots, garlic and mushrooms in the butter. Add white wine, reduce and season.
Add the parsley and leave to cool.
Season the venison and sear over a high heat to colour, the meat must be kept rare, leave to cool.
Mix the pate with the duxelle, roll out the pastry and cover with the duxelle mix.
Place the two pieces venison on top and cover with any remaining duxelle mix. Roll up the pastry into two pieces and cover the middle section seal the join with egg wash. Place on a nonstick oven tray join side down. Brush the outside with egg wash. Lighlty score with a sharp knife to make a nice pattern, ensuring not to cut through the pasty.
Bake in a hot 215°C oven for the first 8 minutes; reduce heat to 200 for a further 8 minutes, leave to rest for 5 minutes.
Create the red wine sauce using the same pan as the meat was cooked in. Add butter and shallots. Cook until soft, add wine and reduce. Add meat stock and thicken slightly, season with salt and cracked black pepper.
Carve the Wellingtons into 2 pieces and serve with the red wine sauce and steamed seasonal vegetables.