Venison Wellington

Preparation

Venison Wellington

1. Pan-fry the venison on all sides until a dark crust forms. Brush with mustard and sprinkle with chives.
2. Prepare a duxelles and mix it with chicken mousseline. Transfer to a piping bag.
3. For the spinach pancake, blend 400g whole egg, 400g flour, 400g milk, and 200g baby spinach until smooth.
4. Spread a layer of the duxelles mixture onto the pancake. Place the venison on top.
5. Roll the pancake tightly around the venison, sealing it well.
6. Wrap the rolled venison in a sheet of puff pastry, brushing with egg wash.
7. Add another layer of puff pastry with decorative cuts for the classic Wellington pattern.
8. Brush with egg wash, let it rest, then apply a second layer of egg wash for a glossy golden finish.
9. Bake at 200°C until the internal temperature reaches 34°C.