Venison Wellington
TM6 TM5 TM31

Venison Wellington

4.0 (5 évaluations )

Ingrédients

Chicken mousse

  • 120 g thickened cream
  • 2 tbsp dried porcini mushrooms
  • hot water, for soaking
  • 100 g fresh Swiss brown mushrooms
  • 10 g unsalted butter
  • 3 sprigs fresh thyme, leaves only
  • 2 pinches salt
  • 1 pinch ground black pepper
  • 1 skinless chicken breast fillet, cut into pieces (2 cm - approx. 250 g)
  • 1 egg
  • 1 egg yolk

Crêpes

  • 30 g unsalted butter
  • 325 g milk
  • 1 egg
  • 150 g plain flour

Red wine jus

  • 1 carrot, trimmed and cut into pieces
  • 2 celery stalks, cut into pieces
  • ½ leek, white part only, cut into pieces
  • 1 onion, cut into quarters
  • 20 g olive oil
  • 1 dried bay leaf
  • 3 sprigs fresh thyme
  • 1 star anise
  • 2 - 3 juniper berries
  • 100 g Madeira wine
  • 350 g red wine
  • 1 tsp Chicken stock paste (see Tips)
  • 2 tsp Beef stock paste (see Tips)
  • 1500 g water

Assembly

  • 500 g puff pastry (see Tips)
  • 500 g venison loin, or 2 smaller fillets placed one on top of each other (see Tips)
  • salt, to season
  • ground black pepper, to season
  • 1 egg, lightly beaten

Braised red cabbage

  • 500 g red cabbage, thinly sliced
  • 50 g unsalted butter
  • 100 g red wine
  • 50 g vinegar, raspberry
  • 3 sprigs fresh thyme, leaves only
  • 1 pinch sugar

Celeriac purée

  • 400 - 450 g celeriac, cut into pieces (1 cm)
  • 40 g unsalted butter
  • 2 sprigs fresh thyme, leaves only
  • 100 g thickened cream
  • 250 g milk
  • salt, to taste

Caramelised eschalots

  • 4 - 6 eschalots, cut into halves
  • olive oil, for frying

Infos nut.
par 1 portion
Calories
6766.6 kJ / 1611.1 kcal
Protides
73.8 g
Glucides
96.3 g
Lipides
98.5 g
Graisses saturées
54.3 g
Fibre
22.6 g
Sodium
1295.7 mg

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