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Venison Wellington

  • Preparation Time: 30 mins
  • Serves: 4
  • Cooking Time: 25 mins
  • Ready Time: 55 mins
  • Cooking Method: Roasting
  • Difficulty: easy

4 Venison Steaks, 150gm
1 Tbsp olive oil
1 tsp man rub
1/2 tsp man grind
1 Tbsp butter
1 Tbsp olive oil
1 red onion sliced
400gm mushrooms, sliced
2 Tbsp Get Lit
4 sheets puff pastry
1 egg, whisked

Coat venison steaks in olive oil and man rub then season with man grind.
Sear in a hot pan for 30 seconds on each side. Remove and set aside for later.
Add butter and olive oil to the pan then sauté onion for a few minutes, add the mushrooms and once they are cooked through pour in the Get Lit sauce. Combine together and set aside to cool for a few minutes.

Add the mushroom mix to a food processor and blend into a smooth paste. Season well with man grind.

Preheat the oven to 200°c fan bake and line a baking tray with baking paper.

To assemble, cut each sheet of pastry in half, place the steak on top of one half then spread over the mushroom paste.

Brush egg wash around the pastry edges and cover with another piece of pastry. Press the edges to seal the parcel, then trim the excess pastry to leave a 1cm border and crimp with a fork. Repeat for the remaining three steaks.
Cut a little cross in the top of each parcel and brush the pastry with egg wash. Place the parcels on the lined tray and bake for 20-25 minutes until pastry is golden and the meat is cooked to your liking.

Chef’s notes: Steaks pictured were around 3cm thick and they cooked to medium after 25 minutes.

Recipe supplied by Pepper and Me.

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