Luke Mackay’s take on the classic pastry dish
1kg venison loin, trimmed
A little olive oil
2 tbsp unsalted butter
2 round shallots, finely diced
600g field mushrooms, finely diced
A small bunch of tarragon, finely chopped
200g chicken liver pâté
500g good, butter puff pastry
Yolks of 2 eggs
Rub the venison all over with olive oil and season with salt and pepper. Heat a heavy-based pan over a high heat and when it is smoking, add the meat. Sear it on all sides for no more than 1 min each side. Place the meat on a cooling rack and let it get completely cold.
To make the mushroom duxelles, warm the butter in a wide pan then add the shallots, mushrooms and a good pinch of salt. Sauté over quite a high heat until the mushrooms give off their liquid. Stir the tarragon into the pan.
Reduce the heat to a low flame and continue to cook, stirring occasionally, until all of the moisture from the mushrooms has evaporated. This should take around 20 mins. Mix in the chicken liver pâté until completely incorporated. Cool the mixture to room temperature, wrap in cling film and leave in the fridge.
Preheat the oven to 200C. Oil a rectangle sheet of baking parchment and place on a baking tray. Roll out half the pastry into 2 rectangles, which between them make up the size of the baking parchment. Place 1 on the paper and spread a third of the duxelles onto the pastry, leaving a plain rim all around. Place the venison on top of the mushroom spread. Add the remaining duxelles to completely and evenly cover the venison.
Egg wash the edges of the pastry then drape the other pastry rectangle over the venison, crimping and trimming the edges until you get a neat sealed package. You can use any of the pastry trimmings to decorate the wellington, or simply egg wash.
Bake for 20 mins and allow to rest for 10 mins before carving.
Recipe: Luke Mackay