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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
700g trimmed loin of venison
1 tbsp. olive oil (plus extra)
200g curly parsley
200g double cream
150g chicken breast
375g pack “all butter” puff pastry
Plain flour for dusting
Salt & pepper for seasoning