Ingredients
Equipment
Method
- Season the venison loin generously with salt and freshly ground black pepper.
- Heat 1 tablespoon of olive oil in a heavy-based pan (or use your gordon ramsay food on sauté mode) over medium-high heat. Sear the venison on all sides until nicely browned, about 2-3 minutes per side. Remove from heat and brush all over with Dijon mustard. Let it cool completely.
- For the mushroom duxelles: In the same pan, melt the butter over medium heat. Add the finely chopped mushrooms, shallots, garlic, and thyme. Cook, stirring frequently, until all the moisture has evaporated and the mixture is dry and deeply flavorful, about 10-15 minutes. Season with salt and pepper and let it cool completely.
- Lay out a large piece of cling film on your work surface. Arrange the Parma ham slices, slightly overlapping, into a rectangle large enough to wrap the venison.
- Spread the cooled mushroom duxelles evenly over the Parma ham. Place the cooled, mustard-coated venison loin in the center. Using the cling film, carefully bring the ham and duxelles over the venison, forming a tight log. Twist the ends of the cling film to secure and refrigerate for at least 30 minutes to firm up.
- Preheat your gordon ramsay food (or oven) to 200°C (390°F). Lightly flour your work surface and roll out the puff pastry into a rectangle large enough to encase the venison log.
- Unwrap the venison log from the cling film and place it in the center of the puff pastry. Bring the pastry up and over the venison, carefully sealing the edges. Trim any excess pastry, ensuring a neat package. Place the Wellington seam-side down on a baking tray lined with parchment paper.
- Brush the entire surface of the pastry with the beaten egg wash. You can score the top lightly with a knife for decoration, being careful not to cut all the way through.
- Bake in your gordon ramsay food for 25-35 minutes, or until the pastry is golden brown and puffed, and the venison is cooked to your desired doneness (medium-rare typically, check with a meat thermometer if preferred, 55-60°C for medium-rare).
- Remove the Wellington from the gordon ramsay food and let it rest for at least 10 minutes before slicing into thick portions and serving.
Nutrition
Notes
For the crispiest pastry, make sure your mushroom duxelles is very dry – this prevents a soggy bottom! A little extra effort here makes all the difference.