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Venison Wellington : First Attempt


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#1 Accip74

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Posted 18 November 2016 - 07:55 pm

The pastry was shite (rolled too thick), but the meat & the flavour were spot on ;-)
Served with vege mash & a red wine & dark chocolate gravy......

This is one of the things I'll do Christmas Day .....so getting a bit of practice in...

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Edited by Accip74, 18 November 2016 - 07:56 pm.

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#2 tb25

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Posted 18 November 2016 - 08:29 pm

Now that looks lovely.

#3 jok

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Posted 18 November 2016 - 08:33 pm

Absolute favourite. Only use the loin and I make the gravy with fruit, either sweet apple or pear. My goodness that looks good. Jok.
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#4 Squeamish5

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Posted 18 November 2016 - 08:39 pm

Mmmm
What was the veg mash?

#5 Accip74

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Posted 18 November 2016 - 08:40 pm

Absolute favourite. Only use the loin and I make the gravy with fruit, either sweet apple or pear. My goodness that looks good. Jok.


It was good. I followed a James Martin recipe for the Wellington. I had the tail end of the fillet, not ideal, but good to practice with....;-) atb

#6 Accip74

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Posted 18 November 2016 - 08:41 pm

Mmmm
What was the veg mash?

Potato, carrot & cabbage.........too much potato really, but tasted fine...

Edited by Accip74, 18 November 2016 - 08:44 pm.

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#7 jok

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Posted 18 November 2016 - 09:23 pm

I'm a great believer in green veg with this dish , in particular asparagus and French beans. Potato layers with onion and ga rlic, black pepper. Really nice red and it's all good. Jok.
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#8 Accip74

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Posted 18 November 2016 - 09:38 pm

I'm a great believer in green veg with this dish , in particular asparagus and French beans. Potato layers with onion and ga rlic, black pepper. Really nice red and it's all good. Jok.


Yes....I serve french beans with venison nine times out of ten tbh.......it just works. I had a Tempranillo with the wellinton :-)

#9 Squeamish5

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Posted 18 November 2016 - 09:54 pm

Mmmm
What was the veg mash?

Potato, carrot & cabbage.........too much potato really, but tasted fine...
No such thing as too much potato where mash is concerned.
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#10 Accip74

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Posted 05 December 2016 - 11:17 am

2nd Attempt. The meat & flavour were spot on again, but still not happy with the pastry.......but I think I know the mistake I've made, hopefully! :-)

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#11 Hydropotesinermis

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Posted 05 December 2016 - 05:09 pm

Eeeeh that looks reeet naaaaaiiiiccceeee

#12 jok

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Posted 05 December 2016 - 05:39 pm

Just had a word with the lovely one about the pastry. We tried different ways when doing goose Wellington and all looked similar to yours. Venison Wellington we do the same way and the answer is straight forward puff pastry. Only our opinion. Jok.

#13 Squeamish5

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Posted 05 December 2016 - 05:57 pm

Looks delicious, (again).
Did you use a recipe? If so, please share.
What's the pastry problem and what is your solution?
Do you (or you, Jok) do the wrapping in a pancake or a wilted cabbage leaf thing?

#14 Squeamish5

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Posted 05 December 2016 - 06:29 pm

Whoops

Edited by Squeamish5, 05 December 2016 - 06:31 pm.


#15 kanny

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Posted 05 December 2016 - 08:04 pm

You can cook your mushrooms whole in the oven gill side down 20/30 minutes medium heat before chopping and frying them of then pat them down with kitchen towel you want to remove as much moisture from them as you can and make sure everything is stone cold before assembling the Wellington ..but all that aside they look delicious bud id scran the lot lol :thumbs:

Edited by kanny, 05 December 2016 - 09:13 pm.





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