Mini venison Wellington


  • 1 free-range egg mixed with 2 tbsp water, for the eggwash
  • 3 tbsp Dijon mustard
  • 500g/1lb 2oz puff pastry or croissant dough
  • 2 tbsp Armagnac
  • pinch salt
  • pinch sugar
  • 30g/1oz butter
  • + 3 more ingredients
    • 3 large red onions, finely sliced
    • salt and freshly ground black pepper
    • 4 venison (or beef) steaks, each about 175g/6oz and 2cm/1in thick

1. Place a large non-stick frying pan over the highest possible heat. Season the meat all over with salt and pepper. When the pan is smoking hot, put in the steaks and sear for 30 seconds on each side. Remove and set aside. 2. In the same pan over a medium heat, gently cook the onions with the b...

View full recipe at SpringPad


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