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Venison Wellington

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We are honoured, humbled, and whoppingly delighted at Muddy Stilettos.

Our resident bespoke superchef Paul Collins has created a dish exclusively for the re-launch of the blogazine.

My God it looks good (the food, not the blog, although now that you mention it…!) , and even more amazingly, this recipe sounds do-able for mere mortals. Here is it in all its glory.


I love this take on a traditional beef wellington and at this time of year it’s a great dish using local venison. A showstopper on any special occasion.  I also try to use a mixture of wild mushrooms for the mushroom puree (now in season) to give it an extra depth of flavour.


250g trimmed venison loin or 2 venison fillets
2 pancakes
200g wild mushrooms
200g puff pastry
1 egg yolk
6 shallot cloves per person for garnish
2 more shallots finely sliced for the mushroom puree
200g cabbage
75g butter
2 litres good chicken stock
1 bottle of red wine
1 tbsp redcurrant jelly
1 clove garlic


Sprig of Thyme, 4 Juniper Berries, 1 Bay Leaf, 2 Cloves of Garlic, 4 Large Shallots

What to do:

1. Get your lovely local butcher to prep the meat and give you the trimmings and a few bones to make the stock.  Once you are back at home, roast off the bones for 20-30 minutes in a hot oven and place in a suitable pan, cover with the chicken stock and bring to the boil, turn down to simmer for 2-3 hours.

2. In a separate pan add the redcurrant jelly and red wine and bring to the boil along with all of the other aromats.  Reduce until almost all is completely evaporated.

3. After the stock has finished cooking, pass through a fine sieve onto the redcurrant jelly and wine reduction.  Reduce this liquid further until you have enough sauce for two! Quite extravagant I know, but well worth it.

4. To make the mushroom puree, chop the mushrooms in a food processor or by hand until quite fine.  Fry a couple of shallots in a little oil, once softened add a clove of crushed garlic and cook for a minute.  Then add the chopped mushrooms, season with salt and pepper and allow to cook slowly for approximately 30-40 minutes until it is a very dry mixture, you do not want it to be too wet as this will cause the dish to steam internally and ultimately collapse. Once this is done, reserve to one side until required (my tip: this can also be done a day or two in advance).

5. I won’t give the recipe for pancakes as it is just a basic pancake recipe that we all make on the weekends for our children – don’t we?

6. Season, then seal, the venison in a hot pan with a little vegetable oil.  Remove and set aside on a piece of kitchen paper.

7. Roll out the pastry to 3-4 mm thick and egg wash the end furthest away from you.  Cut in half straight down the middle and place one pancake on each of the pieces of the pastry, now spread a half of the mushroom mixture over the pancake, place the venison nearest to you on top of the mushroom and pancake and roll away from you in a tight form.  You should end up with the pastry meeting and the egg wash sealing the end.

8. Repeat for the other piece and once done place on a baking try ready for the oven.

9. They should only take between 10 -15 minutes to cook in a preheated oven at 200c.

10. Once cooked allow to rest for 10 minutes before carving.

11. This should give you enough time to sweat off the shallots in a generous knob of butter until nice and tender with a little colour in them, once cooked drain on kitchen paper. Then repeat the process for the finely shredded cabbage.

Serve as shown. Tel: 0777 4866902/ 01844 279461.
Photo courtesy of Tory McTernan

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