Saddle of venison à la Wellington

Name: Saddle of venison à la Wellington
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 50 g grated parmesan cheese; 250 g Whipped cream; 1 Onion; 750 g Mushrooms; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TEASPOONS dried marjoram; 7-10 Tbsp Sugar; 1 (750 g, about 30 cm long) unleashed saddle of venison; 1 package (450 g; 6 rectangular plates) frozen puff pastry; 1 egg (size M); 1 Organic Orange; 150 ml Orange juice; 150 ml dry red wine; 1 1/2 TSP. Mustard; 350 g gelled cranberries; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
50 g grated parmesan cheese
250 g Whipped cream
1 Onion
750 g Mushrooms
3 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TEASPOONS dried marjoram
7-10 Tbsp Sugar
1 (750 g, about 30 cm long) unleashed saddle of venison
1 package (450 g; 6 rectangular plates) frozen puff pastry
1 egg (size M)
1 Organic Orange
150 ml Orange juice
150 ml dry red wine
1 1/2 TSP. Mustard
350 g gelled cranberries
7-10 Tbsp Cayenne pepper
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil
baking paper

Directions

1
Grease an ovenproof dish (22 cm Ø) well. Peel and wash the potatoes and slice them finely. Layer the potatoes in a fan shape in the mould. Season each potato layer with salt and nutmeg.
2
Sprinkle with cheese. Pour the cream evenly over the potatoes and bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 40 minutes. If necessary, cover with aluminium foil about 10 minutes before the end of the baking time.
3
Peel and finely chop the onion. Clean and chop the mushrooms. Heat 2 tablespoons of oil in a frying pan, fry the mushrooms and onion until the liquid has evaporated, then season with salt, pepper, marjoram and a little sugar.
4
Wash the meat and dab dry. Heat 1 tablespoon of oil in a frying pan. Fry the meat for about 3 minutes, turning it over. Season meat with salt and pepper, remove and let it cool down.
5
Place puff pastry sheets next to each other on the floured work surface and allow to thaw at room temperature for approx. 10 minutes. Place 5 plates on top of each other and roll out into a rectangle (approx. 30 x 35 cm).
6
Whisk the egg. Spread approx. half of the mushroom mixture in a strip of approx. 10 cm on the puff pastry, leaving an approx. 2 cm wide edge on each short side. Place the meat on the mushrooms.
7
Spread the rest of the mushroom mass on the meat and press it down well. Brush the edges of the dough with egg and beat the meat into the dough. Press the edges of the dough well.
8
Place on a baking tray lined with baking paper. Spread the dough with whisked egg. Cut the rest of the plate into strips, place on the fillet, press lightly and also brush with egg.
9
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes.
10
Wash the orange thoroughly, rub dry and finely grate the peel. Use the rest of the orange for other purposes. Put the orange juice and peel, wine and mustard in a pot and mix well. Bring to the boil and simmer for 3-4 minutes.
11
Stir in cranberries, season with salt, pepper and cayenne pepper. Bring to the boil and simmer for about 10 minutes.
12
Remove the meat from the oven and let it rest for about 5 minutes. In the meantime, warm up the gratin in the hot oven. Cut the meat open. Serve with gratin and sauce. Garnish with marjoram. Serve with an autumnal leaf salad.