Roe Deer Loin Wellington

Ingredients

• 600 g intact Roe Deer wild venison loin, trimmed
• 20 ml rapeseed oil
• 350 g chestnut mushrooms, very finely chopped
• 100 g shallots, finely chopped
• 1 garlic clove, finely chopped
• 2 tsp thyme leaves
• 15 g Dijon mustard
• 320 g ready-rolled puff pastry, chilled
• 1 egg, beaten
• 300 g kale, tough stalks removed
• 15 g butter
• 250 ml low-salt beef stock
• 10 g cornflour
• 20 ml cold water
• 2 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Pat the loin dry and season with half the salt and pepper. Heat 10 ml oil in a frying pan and sear every outside surface, including the ends, for about 5 minutes in total. Move to a clean plate; the centre is not yet cooked.

2. 2

   Add the remaining oil, mushrooms and shallots to the pan. Cook over a medium-high heat for 12–15 minutes, stirring frequently, until their liquid has evaporated. Add the garlic, thyme and remaining seasoning for the last 2 minutes.

3. 3

   Spread the mushrooms on a clean shallow plate. Let the loin and mushrooms stop steaming, then refrigerate promptly for about 30 minutes until chilled; do not leave them out for more than 1 hour. This chilling period is included in the stated time.

4. 4

   Heat the oven to 210°C, or 190°C fan. Unroll the cold pastry onto baking paper. Spread a strip of mushrooms in the centre, brush the loin with mustard and place it on top. Cover with the remaining mushrooms, then fold the pastry around it and seal the edges with beaten egg. Trim away excess pastry.

5. 5

   Transfer seam-side down to a baking tray. Brush with egg and cut two small steam vents. Bake for about 40–50 minutes, covering lightly with foil if the pastry browns too quickly. Check the centre with a clean food thermometer through one end; this version is cooked through to 70°C for 2 minutes. Allow longer if necessary.

6. 6

   Rest on a warm plate for 10 minutes. Meanwhile, steam the kale with 30 ml water for 5 minutes and toss with the butter. Simmer the stock in a small pan, stir in cornflour mixed with cold water and cook for 2 minutes until glossy.

7. 7

   Cut the Wellington into thick slices with a serrated knife and serve with the kale and gravy. Keep the filling and pastry fully cooked; the timing varies with the loin’s thickness.