Venison Wellington – A Showstopper for Special Occasions

If there’s one thing we love about a showstopping centrepiece, it’s how it can turn any meal into a celebration. And when you take a classic Wellington and elevate it with the depth and character of British venison, you’re in for something truly exceptional.

@premoteuk has been back in the kitchen with our premium venison loin, creating a dish guaranteed to impress at any gathering.

This Venison Wellington is a luxurious twist on a traditional favourite – rich, tender, and perfectly balanced with earthy mushrooms and buttery pastry. Using our prime venison, this recipe celebrates the best of both worlds: timeless elegance and the outstanding quality of British game.

Wrapped in prosciutto, encased in golden puff pastry, and baked to perfection, it’s the ultimate indulgence for special occasions. Serve with seasonal greens and a velvety red wine jus, and you’ve got a dish that’s as sophisticated as it is satisfying.

Total time: 3-4 hours

Ingredients (Serves 2-3)

• Venison Loin
• Puff Pastry
• 260g Mushrooms
• 1 Small Onion/Shallot
• 2 Garlic Cloves
• Prosciutto
• English Mustard
• Fresh Thyme
• Fresh Rosemary
• 1 Egg

Prepare the venison:

1. Remove the venison from its packaging, pat it dry, and leave uncovered in the fridge overnight.
2. Take the venison out of the fridge 1 hour before cooking and pat dry again. Season with salt and pepper, then rub with a little oil.
3. Heat a pan over high heat. Sear the venison on all sides – this should only take around 2 minutes in total.
4. 
   Take it off the heat, brush lightly with mustard, and place in the fridge to chill.

Make the mushroom layer:

1. Finely chop the mushrooms in a food processor.
2. Finely chop the onion, garlic, rosemary, and thyme.
3. Add a knob of butter to the same pan and reduce to medium–low. Cook the onion, garlic, and herbs for 10 minutes, seasoning as you go.
4. Add the mushrooms, mix well, and cook for 15–20 minutes until the moisture has fully cooked out. Season again.
5. Spread the mixture onto a plate and leave to cool completely. Refrigerate once the steam has gone.

Wrap the venison:

1. Lay a sheet of cling film on the work surface. Arrange 3 slices of prosciutto in a slightly overlapping row.
2. Spread the chilled mushroom mixture evenly over the prosciutto.
3. Place the cooled venison at the top edge. Using the cling film to help you, roll everything up tightly so the venison is completely encased. Twist the cling film to secure and refrigerate for 30 minutes.

Prepare the pastry:

1. Place a baking tray in the oven and heat to 220°C / 200°C fan.
2. Lay the pastry out on a clean surface. Unwrap the venison and position it near the top of the pastry.
3. Roll the pastry around it, trim away the excess, and press the ends to seal.
4. Set the wellington on a piece of baking paper and refrigerate for 10 minutes.
5. Tidy the edges, add any decoration, then brush with egg wash and sprinkle with salt.
6. Using the baking paper, place the wellington onto the preheated tray.

Cook the wellington:

1. The venison used here weighed around 340g and was cooked for 22 minutes for medium rare.
2. Turn the baking tray halfway through cooking.
3. Remove from the oven and rest for 15 minutes.

Serve:

Slice and serve with mash, a red wine sauce, and whatever sides you enjoy.