First Light Venison Wellington

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First Light Venison Wellington

Serves: 6 Time: 05:00 Skill:
with whipped blue cheese, potato and parsnip dauphinoise, blackberry mulled wine reduction. Recipe by Andrew Clarke
This a fairly complex recipe and I would recommend doing most of the preparation the day before, all except the actual cooking of the Wellington.   DAUPHINOISE
  • 4 kg large agria potatoes
  • 700 g parsnip
  • 1 tbsp fresh thyme (chopped)
  • 1 tbsp salt
  • 500 ml cream
  DUXELLES
  • 3 shallots (finely diced)
  • 700 g field mushrooms (small diced or blended in food processor)
  • 50 g butter
  • 1 tbsp fresh thyme (chopped)
  • 1 tbsp olive oil
  • 3 cloves garlic (minced)
  • ¼ tsp cracked black pepper
  CHEESE WHIP
  • 100 g blue cheese
  • 50 g cream cheese
  VEGETABLES
  • ½ cup white wine vinegar
  • ½ cup sugar
  • 500 g baby Chioggia beetroot
  • 2 cups water
  • 2 red onions
  • 4 tbsp olive oil
  WELLINGTON
  • 600 g First Light Venison short loin
  • Flaky pastry sheet 45cm x 27cm (double this if you choose to do a lattice over the top)
  • 200 g sliced prosciutto
  • 3 egg yolks
  MULLED WINE REDUCTION
  • 1 orange (zest and juice)
  • 50 g brown sugar
  • 50 g castor sugar
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 pinch nutmeg
  • 1 star anise
  • 350 ml red wine
  • 1 punnet blackberries
Preheat oven to 170˚C.   For the dauphinoise, line a baking dish (approximately 32cmx17cm in size) with baking paper.  Thinly slice the potatoes and parsnip. Mix together the cream and salt, then layer the potatoes and parsnip in the dish, spreading the chopped thyme and cream between the layers. Pour any remaining cream over the top and cover with baking paper and tin foil.  Place in oven for around 1 hour 40 minutes.  Remove the foil and baking paper for the last 15 minutes of cooking. This can then be set aside and reheated before serving.   Next make the Duxelles. Melt the butter and the olive oil in a large saucepan. Add the shallot, thyme and garlic, and sauté for 2 minutes. Add the mushrooms and cook this out until all of the moisture has dried up. Season with salt and pepper. Set aside to cool.   Remove the venison from package and pat dry with a paper towel.  Season heavily with salt and pepper and sear in a hot pan for only a few seconds on each side. Set on a rack to cool.   Split the red onions in half through the root (leave skins on) and season with salt.  Place in a pan, cut side down, with olive oil.  Place the pan in the oven for around 45 minutes, until well coloured on the bottom and tender.   Trim the beetroot top and bottom and place in a saucepan with vinegar, sugar and water.  Cover and simmer for around 25 minutes until tender. Test by poking with a knife. Once done, remove them from the liquid and place in a sealed container for 10 minutes.  Put the liquid back on the stove and reduce to a syrup.  Peel the beetroot and pour over the beetroot syrup (you may like to keep a couple of beetroot raw and thinly sliced for garnish).   For the whipped blue cheese, whisk together the blue cheese and cream cheese either by hand or in a mixer.  Set aside.   For the mulled wine reduction add all ingredients except berries into a saucepan and reduce down to 100 ml. Strain off aromatics and add in the blackberries, split in half lengthways, then set aside.   Lastly, the Wellington.  Spread clingfilm on the bench, 50cm x 36cm, three layers thick.   In the centre, lay out the prosciutto in a 26cm x 26cm square. Spread the duxelles over the prosciutto, leaving 3 cm at the top. Place the venison at the bottom edge of the mushrooms and roll tightly using the clingfilm.  Twist the ends of the clingfilm to make it extra tight and place in the fridge for 20 minutes to set.   Roll out the flaky pastry to 45 x 27cm, 3mm thick. Remove the clingfilm from the rolled venison and place on the bottom edge of the pastry, rolling it over to create your Wellington. The pastry should overlap by 1 ½ cm on the bottom. Press down the ends and trim any excess. To add a lattice layer to this, take another sheet of pasty rolled to 1.5mm and cut with a lattice cutter. Spread over your Wellington (this can all be done the day before).   To cook the Wellington, preheat oven to 220˚C.  Brush the Wellington with egg yolk and place in the oven for 24 minutes.  Ideally you should use a meat thermometer to check the doneness (rare recommended). Aim for 42˚C. When removed from oven, rest for 8-10 minutes and serve with dauphinoise, baby beetroot, roast red onion, whipped blue cheese and mulled wine reduction.
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