Photo: Sorin Gheorghita
Venison Wellington recipe
11 ingredients
30 min + 40 min
4 people
openrecipes
Adam Byatt offers his own take on a Wellington, using venison instead of beef.
Estimated Nutrition (whole recipe, rough)
1122
Calories
61g
Protein
43g
Fat
120g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Venison | 100g cooked | 158 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400 prime middle loin venison
- g sea salt and freshly ground black pepper
- 1 glug olive oil
- pinch puff pastry (made with all butter)
- 1 small cauliflower
- 250 egg
- g glug vegetable oil, for greasing
- 1 egg
- 1 plain flour
- 1 milk
- 1 glug vegetable oil, for frying
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes