Christmas Day Venison Wellington by Fallow

Ingredients

• 1 (approx. 500-600g) Venison loin fillet
• 2 Chicken breasts, raw
• 2 tbsp Dijon mustard
• 1 cup All-purpose flour
• 2 large Eggs, plus 1 egg for wash
• 1/2 cup Fresh spinach, packed
• 2 tbsp Fresh herbs, mixed (e.g., parsley, chives), chopped
• 1/2 cup Milk
• 1/2 cup Double cream (heavy cream)
• 1 tbsp Fresh tarragon, chopped
• 1-2 tsp Mushroom truffle paste
• 1 sheet (approx. 375g) Puff pastry, all-butter recommended
• 2 tbsp Olive oil or butter, for searing and pan
• 1/2 tsp Salt, plus more to taste
• 1 tsp Freshly ground black pepper, plus more to taste

Instructions

1. Pat the venison loin dry with paper towels. Trim any silver skin or excess fat from the venison fillet. Season generously with salt and freshly ground black pepper.
2. Heat 1 tablespoon of olive oil or butter in a heavy-bottomed pan or cast iron skillet over high heat until smoking lightly. Sear the venison loin for 15-20 seconds on each side, ensuring a good crust forms. Transfer to a plate and let cool completely.
3. Prepare the pancake batter: In a blender, combine flour, 2 eggs, fresh spinach, mixed fresh herbs, a pinch of salt, and milk. Blend until the batter is completely smooth and green.
4. Heat a lightly greased non-stick pan over medium heat. Pour a small amount of batter into the pan, tilting to create a thin, even layer. Cook for 1-2 minutes per side until lightly golden and set. Repeat with the remaining batter to make multiple thin pancakes. Set aside to cool.
5. Prepare the chicken mousse: Rough chop the raw chicken breasts into smaller chunks. Place them in a food processor with 2 eggs (from pancake ingredients). Process until a smooth paste forms. Transfer the chicken mixture to a bowl.
6. Slowly whisk the double cream into the chicken mixture until fully incorporated and smooth. Stir in the chopped fresh tarragon, mushroom truffle paste, and a generous amount of black pepper. Taste and adjust seasoning with salt and pepper.
7. Lay a long sheet of plastic wrap (an eco-friendly version if preferred) on a clean work surface. Overlap 2-3 thin pancakes to form a rectangle large enough to encase the venison. Brush the cooled venison loin generously with Dijon mustard.
8. Using a palette knife or the back of a spoon, gently spread a thin, even layer of the chicken mousse over the prepared pancakes. Place the Dijon-coated venison loin at the base of the pancake rectangle closest to you.
9. Using the plastic wrap to assist, carefully and tightly roll the pancakes and mousse around the venison. Roll upwards, ensuring the Wellington is as tight as possible. Trim any excess pancake or mousse at the ends if necessary. Roll tightly in the plastic wrap and refrigerate for at least 30 minutes to firm up.
10. Preheat your oven to 200°C (400°F). Lightly dust a clean work surface with flour. Roll out the sheet of puff pastry to a thickness of about 3-4mm, large enough to fully wrap the chilled venison parcel.
11. Retrieve the venison from the refrigerator and unwrap from the plastic. Place the venison parcel at the base of the rolled-out puff pastry. In a small bowl, whisk the remaining egg with a tablespoon of water to make an egg wash. Brush a thin layer of egg wash on the inside edges of the puff pastry.
12. Gently roll the pastry around the venison parcel, ensuring a snug fit. Trim any excess pastry, then crimp and seal the seams firmly using the egg wash. Ensure there are no gaps. Place the Wellington seam-side down on a baking sheet lined with parchment paper.
13. For a lattice finish (optional but recommended): Use a lattice roller or carefully cut strips from an additional piece of puff pastry. Lay the lattice over the top of the Wellington, gently pressing to adhere. Trim and tuck the ends neatly underneath.
14. Brush the entire surface of the Wellington generously with the egg wash to give it a golden-brown finish. Optionally, score the top of the pastry lightly (being careful not to cut through completely) in a decorative pattern.
15. Bake for 10 minutes at 200°C (400°F) until the pastry begins to puff and turn golden. Reduce the oven temperature to 180°C (350°F) and continue to bake for another 12-15 minutes, or until the pastry is deeply golden and cooked through. An internal temperature probe inserted into the venison should read around 55-60°C (130-140°F) for medium-rare.
16. Remove the Wellington from the oven and let it rest on a cutting board for at least 15-20 minutes before slicing. This allows the juices to redistribute for a tender, moist interior.
17. Slice the Wellington into thick portions using a sharp, serrated knife and serve immediately with your favorite festive accompaniments, such as Yorkshire puddings, pigs in blankets, roasted vegetables, and rich gravy.