Mary Berry Venison Wellington Recipe

This impressive Venison Wellington is a festive centerpiece as well as being surprisingly manageable! Wrapping the lean venison loin in smooth pâté and mushrooms keeps the meat go juicy and tender, which along with the crisp golden puff pastry adds a luxurious richness to this dish that is so perfect for a celebration dinner.

Mary Berry Venison Wellington Recipe Ingredients

• The Meat:
  • 1kg (2 lb 4 oz) venison loin (fillet), trimmed of all silver skin
  • 1 tbsp sunflower oil
  • Salt and freshly ground black pepper
• The Filling:
  • 25g (1 oz) butter
  • 1 small onion, finely chopped
  • 250g (9 oz) chestnut mushrooms, finely chopped
  • 175g (6 oz) smooth liver pâté (Brussels or Ardennes)
• The Pastry:
  • 375g (13 oz) ready-made puff pastry (all-butter is best)
  • 1 egg, beaten (for glazing)

How To Make Mary Berry Venison Wellington Recipe

1. Sear the venison: Season the venison loin generously with salt and pepper. Heat the oil in a large frying pan over high heat. Sear the meat quickly on all sides (including the ends) until browned—this seals the juices. Remove from the pan and let it cool completely.
2. Make the duxelles: In the same pan, melt the butter. Add the onion and mushrooms. Fry over high heat for about 10 minutes or until all the moisture has evaporated and the mixture is dry (this is crucial to prevent soggy pastry). Transfer to a bowl and let cool completely.
3. Prep the filling: Once the mushroom mixture is cold, stir in the liver pâté until well combined.
4. Roll the pastry: Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Put a baking tray in the oven to heat up. Roll out the puff pastry on a lightly floured surface into a rectangle large enough to enclose the venison.
5. Assemble: Spread the mushroom and pâté mixture down the center of the pastry, leaving a border around the edges. Place the cooled venison loin on top of the mixture.
6. Wrap it up: Brush the edges of the pastry with the beaten egg. Bring the long sides of the pastry up over the meat to enclose it, pinching the edges together to seal. Tuck the ends under.
7. Decorate: Place the Wellington seam-side down on a piece of baking parchment. Brush all over with beaten egg. Score the pastry lightly with a knife for decoration (don’t cut through!).
8. Bake: Transfer the Wellington (on the paper) onto the hot baking tray. Bake for 35-40 minutes for medium-rare venison. If the pastry browns too quickly, cover loosely with foil.
9. Rest: Allow the Wellington to rest for 10-15 minutes before carving to let the juices settle.

Recipe Tips!

• The Dry Fry: The mushroom mixture (duxelles) must be bone dry! If there is any liquid left in the mushrooms, it will leak out during baking and ruin the bottom of your pastry. Fry it until it starts to sizzle in its own fat.
• Cool it Down: Never wrap warm meat in puff pastry! The heat will melt the butter in the pastry layers, causing them to turn greasy and flat rather than puffed and flaky.
• Hot Tray Trick: Placing the Wellington onto a preheated baking tray acts like a frying pan for the bottom crust, ensuring the base is crisp and cooked through, avoiding the dreaded “soggy bottom.”
• Silver Skin Removal: Venison loin often has a tough silvery membrane. You must trim this off with a sharp knife before searing, or the meat will be chewy and curl up in the pan.

What To Serve With Mary Berry Venison Wellington Recipe?

This Mary Berry Venison Wellington Recipe is the star of the show, so it needs elegant support! A smooth Celeriac Purée or Dauphinoise Potatoes adds a creamy element that pairs beautifully with the rich pâté! For greens, steamed Tenderstem Broccoli or Green Beans tossed in shallot butter keeps the plate vibrant. And of course, a rich Red Wine Jus or a port reduction is absolutely mandatory for pouring over those thick slices!

How To Store Mary Berry Venison Wellington Recipe

• Refrigerate: Store leftover slices in an airtight container in the refrigerator for up to 2 days. The pastry will lose its crispness.
• Reheat: Reheat slices in a 200°C oven for 10-15 minutes. Do not microwave, or the pastry will become soggy and the meat will overcook.
• Freeze: You can freeze the uncooked, assembled Wellington. Wrap tightly in cling film and foil. Bake from frozen (add 15-20 mins) or defrost in the fridge overnight.

Mary Berry Venison Wellington Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 38g
• Carbohydrates: 30g
• Protein: 42g

Nutrition information is estimated per slice.

FAQs

Try More Recipes:

• Mary Berry Venison Cottage Pie Recipe
• Mary Berry Venison Casserole Recipe
• Mary Berry Lancashire Hotpot Recipe

Mary Berry Venison Wellington Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 45 minutesCook time: 40 minutesRest time: 15 minutesTotal time:1 hour 40 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:650 kcal Best Season:Available

Description

A luxurious twist on the classic Beef Wellington using tender venison loin wrapped in mushroom pâté and golden puff pastry. A true dinner party showstopper.

Ingredients

• 1kg venison loin
• 375g puff pastry
• 250g mushrooms
• 175g smooth liver pâté
• Onion, butter, egg

Instructions

1. Sear seasoned venison; cool completely.
2. Fry mushrooms and onion until dry; cool.
3. Mix mushrooms with pâté.
4. Roll out pastry; spread filling down center.
5. Top with venison; wrap and seal with egg.
6. Glaze and bake on hot tray at 220°C for 35-40 mins.
7. Rest 15 mins before slicing.

Notes

• Ensure the mushroom mixture is dry to keep pastry crisp.
• Cool the meat fully before wrapping.
• A hot baking tray prevents a soggy bottom.

Keywords:Mary Berry Venison Wellington Recipe