Venison Wellington | Jamie Oliver venison recipes (2024)

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Venison Wellington

Porcini & truffle oil

Venison Wellington | Jamie Oliver venison recipes (2)

Porcini & truffle oil

“If you’ve never tasted wild venison you’re in for a real treat. Not only is it leaner than beef, but it’s a great source of zinc and iron, too. This fancy, flavour-packed Wellington (as seen on Friday Night Feast) has all the makings of a show-stopping feast. Next-level deliciousness. ”

Serves 6 - 8

Cooks In1 hour plus cooling

DifficultyNot too tricky

Dinner PartyVenison

Nutrition per serving
  • Calories 597 30%

  • Fat 30.4g 43%

  • Saturates 17.4g 87%

  • Sugars 1.8g 2%

  • Salt 1.0g 17%

  • Protein 44.9g 90%

  • Carbs 35.2g 14%

  • Fibre 2.9g -

Of an adult's reference intake

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Tap For Method

Ingredients

  • 1 kg centre fillet of free-range venison , (I used wild British fallow)
  • 1 teaspoon juniper berries
  • ½ a bunch of fresh thyme , (15g)
  • 3 sprigs of fresh rosemary
  • olive oil
  • 400 g mixed mushrooms
  • 25 g dried porcini mushrooms
  • 1 clove of garlic
  • 1 small knob of unsalted butter
  • truffle oil
  • 1 whole nutmeg , for grating
  • plain flour , for dusting
  • 1 x 500 g block of all-butter puff pastry
  • 1 large free-range egg

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Tap For Ingredients

Method

  1. Remove the venison from the fridge at least 1 hour before cooking. Preheat the oven to 200°C/400°F/gas 6.
  2. Crush the juniper berries in a pestle and mortar until fine. Pick the leaves from 3 sprigs of thyme and all the rosemary, then finely chop together.
  3. Place the venison on a board and rub all over with 1 teaspoon of olive oil, sprinkle with sea salt and black pepper, then scatter over the juniper and herbs, and give everything a good rub.
  4. Preheat a large frying pan on a high heat and sear the venison for 2 minutes on all sides, turning with tongs, then remove to a plate.
  5. For the filling, clean the mushrooms and roughly tear any larger ones. Place the porcini in a small bowl, just cover with boiling water and leave to soak for a few minutes. Peel and finely chop the garlic.
  6. Wipe the frying pan clean, then add the garlic and mushrooms with the butter and a lug of olive oil. Strip in the remaining thyme leaves, then roughly chop and add the soaked porcini and its soaking liquid (straining to remove any grit). Cook on a medium-low heat for 15 minutes, or until the liquid has gone and the mushrooms are soft, stirring regularly.
  7. Tip the contents of the pan onto a board, drizzle with ½ a teaspoon of truffle oil and a few gratings of nutmeg, then roughly chop to a coarse pâté-like consistency with a sharp knife (or blitz in a food processor). Taste and season to perfection, then leave to cool.
  8. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 3cm border.
  9. Beat the egg and use to brush the edges. Sit the venison on the mushroom pâté then, starting with the edge nearest to you, snugly fold and roll the pastry around the venison, pushing it away from you and cupping each end to shape it around the fillet. Press the ends together to seal, then indent with the back of a fork.
  10. Transfer the Wellington to a large baking tray lined with greaseproof paper, and brush all over with egg wash (you can prep to this stage and chill until needed – just remove it 1 hour before cooking so it’s not fridge-cold).
  11. When you’re ready to cook, heat the tray on the hob on a medium heat for a couple of minutes to start crisping up the base, then transfer to the oven for 30 minutes for blushing, juicy venison.
  12. Once cooked, leave the Wellington to rest for 5 minutes, then slice. Delicious served with gravy and steamed greens.

Tips

For a deliciously rich gravy, ask your butcher for some venison bones and roast for 1 hour with onions, carrots and celery. Transfer to the hob, add some beef stock and a lug of red wine, then simmer for a couple of hours, scraping up the sticky goodness from the base of the pan and topping up the liquid as needed. Strain through a sieve into a clean pan, and simmer until reduced. Job done!

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Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Venison Wellington | Jamie Oliver venison recipes (2024)

FAQs

How do you cook venison so it's tender? ›

The best way that I've found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. If you cook it on low you won't dry it out. Please note that I don't recommend cooking this on high for 4-6 hours.

Is it better to cook venison fast or slow? ›

Areas for working muscles include the shoulder and leg muscles. Working cuts of venison must be cooked for a relatively long time at a low temperature (220° to 325° F) to allow the connective tissue to breakdown. Once this happens you will get a fork-tender, flavor packed piece of meat.

What is the best method in cooking venison? ›

Cooking your farm-raised venison
Venison cutSuggested method
Steaks and medallionsPan-fry, bbq
Stir-fryHot pan or wok
RoastsSear, then oven roast at moderate temperature
Diced venisonSear, then gently casserole at low temperature
1 more row

Does venison need to be soaked before cooking? ›

While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful. If you would like to try soaking your meat, instructions for a buttermilk soak can be found at The Backyard Pioneer.

What is the best seasoning for venison? ›

Ideal flavours for venison
  • Fruits: quince, cherries, prunes, blackberries, apples.
  • Herbs: thyme, rosemary, bay, sage.
  • Spices: star anise, allspice, black pepper, cloves, juniper.
  • Alcohol: red wine (e.g. Grenache, Zinfandel), cider, ale. Other: chestnuts, celeriac, red cabbage, chocolate, mushroom.
Mar 7, 2016

What is the best oil to cook venison in? ›

To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).

What do you soak deer meat in to tenderize? ›

People have been soaking venison and other proteins in milk or buttermilk for years. The claim is that the acidic or low ph level helps to break down the tissue to tenderize the meat while also ridding the meat of a powerfully “gamey” or wild/iron-like flavor.

What makes venison taste gamey? ›

Venison silver skin, fat, ligaments, and other undesirable parts of a deer that aren't muscle don't taste very good. Deer fat is generally bitter, unlike beef fat. This is probably the number one reason why folks think venison, particularly ground venison, tastes gamey.

What makes venison taste less gamey? ›

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

How do you make venison not chewy? ›

Marinades are one of my favorite ways to tenderize venison. For an excellent marinade, you will need an acid (wine, vinegar, lemon juice, or lime), an oil (I prefer olive oil), and herbs and spices of your choice.

How to season venison to taste like beef? ›

Use ingredients like red wine, garlic, onion, and herbs such as rosemary and thyme to infuse the meat with flavors that are reminiscent of beef. Acidic components in the marinade also help tenderize the meat, making it more similar to the texture of beef.

Can I eat venison rare? ›

The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey. Tender cuts of venison should be served rare or medium rare unless you are braising it or mixing it with pork to add more fat.

How to prepare venison before cooking? ›

Deer meat, also known as venison, is often soaked in a marinade before cooking to help tenderize the meat and reduce any gamey flavor. This marinade could include ingredients like red wine, vinegar, olive oil, and various spices.

What do you soak deer meat in before cooking? ›

Deer meat, also known as venison, is often soaked in a marinade before cooking to help tenderize the meat and reduce any gamey flavor. This marinade could include ingredients like red wine, vinegar, olive oil, and various spices.

Why do you soak venison in milk? ›

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

How long does it take to cook venison? ›

Cooking times and settings are much the same as for any other meat. 1½– 2 hours in a medium oven is about right. All meats taste better if browned first. Marinating is not necessary with our tender venison but if you do then it will add extra flavour.

What herbs and spices go with venison? ›

Ideal flavours for venison
  • Fruits: quince, cherries, prunes, blackberries, apples.
  • Herbs: thyme, rosemary, bay, sage.
  • Spices: star anise, allspice, black pepper, cloves, juniper.
  • Alcohol: red wine (e.g. Grenache, Zinfandel), cider, ale. Other: chestnuts, celeriac, red cabbage, chocolate, mushroom.
Mar 7, 2016

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