Photo: Sorin Gheorghita
Venison Wellington with spring peas
56 ingredients
1 hr + 2 hr
Serves 4
openrecipes
Pull out all the stops with this decadent venison Wellington, served with a summery pea salad.
Estimated Nutrition (whole recipe, rough)
1577
Calories
103g
Protein
54g
Fat
165g
Carbs
Counts 25 of 30 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 25 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| 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 |
| Pea | 1/2 cup (72g) | 62 |
| Peas | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
| Blackcurrant | not in our table | 0 |
| Meat | 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
- 300g/10½oz unsalted butter
- 300g/10½oz plain flour
- 1 tsp salt
- 175ml/6fl oz cold water
- 1 free-range egg
- 300ml/10½fl oz milk
- 130g/4½oz plain flour
- pinch salt
- 25g/1oz butter
- 1 tbsp finely chopped fresh parsley
- , for frying vegetable oil
- 1 chicken breast
- 1 free-range egg white
- 200-250ml/7-9fl oz double cream
- 25g/1oz butter
- 1 onion
- 1 garlic
- pinch chopped fresh thyme
- pinch chopped fresh rosemary
- 600g/1lb 5oz button mushrooms
- 100ml/3½fl oz cream
- 25g/1oz breadcrumbs
- 100g/3½oz chicken
- 1 tbsp lemon juice
- 3 tbsp light rapeseed oil
- pinch salt
- pinch sugar
- 200g/7oz frozen peas
- 100ml/3½fl oz water
- pinch chicken
- few baby spinach
- 200g/7oz small fresh peas
- 50g/2oz butter
- 2 bunches small spring onions
- 100g/3½oz baby girolle mushrooms
- 50g/2oz small wild garlic
- 1 small head English lettuce
- 1 tbsp chopped fresh chives
- 2 punnets pea shoots
- 3-4 tbsp pea purée (see recipe above)
- drizzle lemon
- 1 tbsp vegetable oil
- 110g/4oz venisonvenison
- 2 garlic
- 3 shallots
- 225ml/8fl oz red wine
- 75ml/3fl oz blackcurrant
- 400ml/14fl oz good-quality meat stock
- 1 bay leaf
- 1 sprig fresh thyme
- 6 juniper berries
- 20g/1oz butter
- 600g/1lb 5oz venison
- 1 tbsp light rapeseed oil
- 1 tbsp mustard
- 2 free-range eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes