Venison Wellington with Creamy Mash Potatoes Wilted Spinach and a Mustard and Red Wine jus
-1 centre cut Venison back strap, trimmed
-Extra-virgin olive oil
-Kosher salt and freshly ground black pepper
-12 thin slices prosciutto
-6 sprigs of fresh thyme, leaves only
-2 tablespoons Dijon mustard
-Flour, for rolling out puff pastry
-500g puff pastry, thawed if using frozen
-2 large eggs, lightly beaten
-1/2 teaspoon coarse sea salt
Tie the venison in 4 places so it holds its cylindrical shape while cooking.
Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based fry pan - about 3 to 4 minutes. (Keep Fry pan for Sauce)
Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a 30 cm in length so you can wrap and tie the roast up in it) on top of your cutting board.
Arrange the prosciutto so it forms a rectangle that is big enough to wrap the entire filet of venison.
Using a rubber spatula cover evenly with a thin layer of mushrooms. Season the surface with salt and pepper and sprinkle with fresh thyme leaves.
When the venison is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the mushroom covered prosciutto using the plastic wrap to tie it up nice and tight.
Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape.
Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 200 degrees Celsius
On a lightly floured surface, roll the puff pastry out to about. Depending on the size of your sheets you may have to overlap 2 sheets and press them together.
Remove venison from refrigerator and cut off plastic. Set the venison in the centre of the pastry and fold over the longer sides, brushing with egg wash to seal.
Trim ends if necessary then brush with egg wash and fold over to completely seal the venison.
Top with coarse sea salt.
Place the seam side down on a baking sheet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife — this creates vents that will allow the steam to escape when cooking.
Bake for 40 to 45 minutes until pastry is golden brown and the venison registers 72 degrees c on an instant-read thermometer.
Remove from oven and rest before cutting into thick slices
-6 cups white button mushrooms
-2 shallots, peeled and roughly chopped
-4 cloves garlic, peeled and roughly chopped
-2 sprigs fresh thyme, leaves only
-2 tablespoons unsalted butter
-2 tablespoons extra-virgin olive oil
-salt and freshly ground black pepper
Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.
Add butter and olive oil to a large fry pan and set over medium heat.
Add the shallot and mushroom mixture and sauté for 8 to 10 minutes until most of the liquid has evaporated.
Season with salt and pepper and set aside to cool.
-500g Baby spinach
-Olive oil, extra virgin
-3 cloves garlic, sliced
-Salt and pepper
Wash and drain spinach
Heat 2 Tbsp olive oil in a large fry pan on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt and pepper.
-1kg golden delight potatoes, peeled, chopped
-40g butter, melted
-1/2 cup milk, warmed
-Extra melted butter, to serve
-Salt & Pepper
Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until potato is very tender. Drain in a colander and cover with a tea towel to help absorb moisture. Using the back of a wooden spoon, push potato through a fine sieve over a heatproof bowl. Add butter and milk. Stir to combine. Serve topped with extra butter and seasoned with salt and pepper
Mustard and Red Wine Jus
-1 tbs canola oil
-2 shallots, finely diced
-125ml (½ cup) red wine
-125ml (½ cup) beef stock
-1 tbs Dijon mustard
Heat oil in beef pan over medium heat.
Add shallots and cook for 3 minutes or until soft.
Add wine and simmer, scraping base of pan to remove crusty bits, for 1 minute or until reduced by half.
Add stock and simmer for 5 minutes or until reduced by half.-Whisk in butter and mustard until combined.
Season with salt and pepper.
To serve place the Creamy Mash in the centre of the plate, and then drizzle the Mustard and Red wine jus liberally around the Mash. Slice a generous piece of Wellington and place on top of the mash, Venison side up. Spoon a little of the Jus on top of the venison to keep moist. Neatly pile the Spinach on top of the Venison making sure not to hide the wonderful colour of the mushrooms, pastry and venison.