Purbeck Venison and Parsley Wellington - The Priory Hotel Wareham

Book Direct Benefits:


*Please note you are booking a room type not specific room. If you have a particular room preference, please call or request via the comment box at checkout. We cannot guarantee availability but will do our best to accommodate all requests.
*We do not accept children to stay under the age of 14

Purbeck Venison and Parsley Wellington

10 February 2020


Storm Ciara had us craving food for the soul this weekend, so we thought we would share one of our favourite heart warming recipes with you. This is a twist on the tradition Beef Wellington using Venison Loin. We source our Venison locally, but your local butcher should be able to provide this cut.

With only a small number of ingredients and with the substitution of homemade pastry for pre made, this isn’t as difficult to make as you might think!

Serves 6 people

Purbeck Venison and Parsley Wellington


700g trimmed loin of venison

1 tbsp. olive oil (plus extra)

200g curly parsley

2 eggs

200g double cream

150g chicken breast

375g pack “all butter” puff pastry

Plain flour for dusting

Salt & pepper for seasoning


  1. Seal the venison loin in a frying pan with olive oil (30 seconds on each side) then leave to cool in the fridge.
  2. Pick and wash the parsley, then boil in salted water until soft.
  3. In a blender, mix both the cooked parsley and a cup of the salted cooking water together. Pass this through a sieve and leave to cool.
  4. Take the chicken breast and together with the parsley puree, 1 egg, salt, pepper and double cream blend together to make a paste.
  5. On a lightly floured surface, roll the pastry to a rectangle, a little larger than a piece of A4 size paper.
  6. Spread the parsley mousse all over the venison loin.
  7. Place the venison on the pastry and fold over the bottom half of the pastry, brush the rest of the pastry in beaten egg and roll the whole thing around the loin to encase it. Neatly fold the smaller edges under to create a parcel.
  8. Chill for at least 20 minutes.
  9. Heat the oven to 220c fan/gas mark 7
  10. Transfer the wellington on to a non-stick baking tray.
  11. Using the back of a knife mark the pastry and brush with beaten egg.
  12. Place in the pre heated oven for 20 mins (30 if required well done)
  13. Remove from oven and rest for 15/20 minutes before slicing and serving.
  14. Service with your choice of potatoes and seasonal vegetables.