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Wellington of venison with caramelised shallots and sour cream dressing


You'll need

1.4 kg Denver leg of venison (see note) 2 tbsp olive oil 6 sheets of quality butter puff pastry, rolled to 3mm thick 1 egg, lightly beaten 400 gm baby English spinach   Duxelles 200 gm field mushrooms (about 3) 1 tbsp olive oil 3 garlic cloves, coarsely chopped ¼ cup (loosely packed) flat-leaf parsley   Caramelised shallots 1 tbsp olive oil 18 golden shallots 35 gm butter, coarsely chopped 1 tbsp balsamic vinegar 25 gm brown sugar   Sour cream dressing 150 ml sour cream 2 tsp lemon juice

Method

  • 01
  • For duxelles, preheat oven to 200C. Place mushrooms in a roasting pan, drizzle with olive oil and season to taste, cover with foil and roast until tender (15-20 minutes). Transfer to a food processor and process with garlic and parsley until finely chopped. Season to taste and set aside.
  • 02
  • For caramelised shallots, reduce oven to 180C. Heat olive oil in an ovenproof frying pan over low heat, add shallots and stir occasionally until golden (10-12 minutes). Add butter, vinegar, sugar and a pinch of salt and stir occasionally until shallots are well coated and caramelised (4-5 minutes). Transfer to oven and cook until tender (5-7 minutes).
  • 03
  • Cut venison into six 5cm x 12cm pieces (about 220gm each). Heat half the olive oil in a frying pan over high heat, add venison and seal on all sides (3-5 minutes). Cool and pat dry with absorbent paper. Spread one side of each piece of venison with one-sixth of duxelles. Set aside.
  • 04
  • Increase oven temperature to 220C. Working with one piece of puff pastry at a time, place onto a clean work surface. Place venison mushroom-side down at end of puff pastry, brush with eggwash and roll tightly to form a cylinder. Trim edges flush and place, seam-side down on a baking paper-lined oven tray. Repeat with remaining venison and pastry. Brush parcels with eggwash and roast until cooked through or a meat thermometer reads 55-60C when inserted (10-15 minutes). Rest for 5 minutes.
  • 05
  • Meanwhile, for sour cream dressing, combine ingredients in a bowl, season to taste and set aside.
  • 06
  • Heat remaining oil in a large frying pan over medium heat. Add spinach, stir until just wilted and season to taste. Serve with Wellington of venison, caramelised shallots and sour cream dressing.
Note Denver leg of venison is the boneless hind leg of a deer, broken into 4 muscles and trimmed of fat and connective tissue. It’s available from select butchers and you’ll need to order it in advance.

“On Red’s simple, modern styling and informal but attentive service would warm any diner’s heart. They certainly work for me, and so does the fabulous vista over Canberra, whatever seasonal robes the city is wearing. Once seated, I think reading the menu and wine list are always a good guide to the evening ahead. Jodie Johnson’s dishes and Ben Johnson’s wine selection heighten the anticipation. I chose the venison Wellington as I knew Jodie’s skill and originality would give the dish an edge. At On Red you can tell from the menu and wine list that chef and sommelier are working in harmony.”
Janet Jeffs, The Ginger Room, ACT

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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