Venison Wellingtons with Mushroom Duxelles and Red Wine Jus

Preparation Time:

45 minutes

Cooking Time:

25 minutes

Serves:

4

Difficulty:

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Tender venison encased in duxelles and wrapped in puff pastry, is baked to perfection for a decadent culinary experience.

Recipe supplied by Deer Industry NZ

Recipe Details

Preparation Time:

45 minutes

Cook Time:

25 minutes

Serves:

4

Difficulty:

Ingredients

    Mushroom Dexelles

  • 4.5 oz mushrooms, finely diced

  • 4 shallots, finely chopped

  • 1 garlic clove, minced

  • 3.5 Tbsp unsalted butter

  • ½ cup dry white wine

  • Handful of chopped parsley

    • Venison Wellington

  • 1 Silver Fern Farms Venison Short Loin

  • 1–2 Tbsp vegetable oil

  • 4.5 oz chicken or duck liver pâté

  • 14 oz puff pastry

  • 1 egg yolk

  • Splash of milk or cream

    • Red Wine Sauce

  • 1 Tbsp unsalted butter

  • 1 shallot, finely chopped

  • ¼ cup red wine

  • ¼ cup beef stock

  • ½ tsp cornstarch mixed with 1 Tbsp cold water

  • Salt and pepper, to taste

Method

Step 1

Make the Duxelles - In a small pan, melt butter. Sauté mushrooms, shallots, and garlic until soft but not browned. Add white wine and simmer for 2–3 minutes to reduce. Season with salt and pepper, stir in parsley, and let cool.

Step 2

Prepare the Wellington - Preheat oven to 410°F (bake setting).

Step 3

Season venison with salt and pepper. Sear in hot oil until browned on all sides but still rare inside. Let cool. Reserve pan juices.

Step 4

Mix mushroom duxelles with liver pâté.

Step 5

Roll out puff pastry. Spread most of the duxelles mixture in the center, leaving a 1¼-inch border. Place venison on top, cover with remaining duxelles.

Step 6

Whisk egg yolk with milk or cream to make egg wash. Fold pastry over the meat and seal edges with egg wash.

Step 7

Place on a parchment-lined baking sheet. Brush with egg wash and lightly score the top. Bake for 15 minutes. Let rest for 5 minutes before slicing.

Step 8

Make the Red Wine Sauce - Reheat the pan with reserved meat juices. Add butter and shallot; cook until soft. Add red wine and reduce slightly. Stir in stock and cornstarch paste. Simmer 2–3 minutes until slightly thickened, and season to taste.

Step 9

To Serve - Slice the Wellington into four portions. Serve with red wine sauce and steamed seasonal vegetables.

A gourmet venison Wellington featuring a perfectly cooked short loin wrapped in golden, flaky puff pastry, served in thick slices to reveal the tender, medium-rare meat inside.

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Description

Our boneless Venison Short Loin is a tender, lean cut - expertly trimmed to highlight its delicious flavor and delicate texture—buttery soft, mellow and herbaceous. Sourced from New Zealand’s lush pastures, this limited-release cut is perfect for grilling or roasting whole, or slicing into medallions, offering a refined dining experience for discerning home cooks and entertainers.

Average weight: 1.3 – 1.7 lb.

Ships frozen. Vacuum sealed for long-lasting quality. Delivered directly to your door.

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