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Mary Berry Venison Wellington

Mary Berry Venison Wellington
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Mary Berry Venison Wellington is a refined take on the classic Wellington, using venison instead of beef. Inspired by Mary Berry’s calm, practical cooking style, the recipe focuses on clean flavors, careful preparation, and reliable results. The venison stays tender and juicy, while the pastry provides structure and contrast without overpowering the meat.

Ingredients

  • Venison fillet – 600 g, trimmed

  • Olive oil – 1 tablespoon

  • Butter – 25 g

  • Chestnut mushrooms – 250 g, finely chopped

  • Garlic – 1 clove, crushed

  • Fresh thyme – 1 teaspoon, chopped

  • Dijon mustard – 1 tablespoon

  • Prosciutto – 6 slices

  • Ready-rolled puff pastry – 500 g

  • Egg – 1, beaten (for glazing)

  • Salt – to taste

  • Black pepper – to taste

Instructions

  • Sear the venison – Heat oil in a pan and quickly brown the venison on all sides.

  • Cool and coat – Remove from heat, brush with mustard, and allow to cool.

  • Prepare the mushroom layer – Cook mushrooms, butter, garlic, and thyme until dry and thick.

  • Assemble the wrap – Lay prosciutto on cling film, spread mushroom mixture, and place venison on top.

  • Roll tightly – Wrap firmly and chill to hold shape.

  • Add pastry layer – Wrap chilled venison in puff pastry and seal edges well.

  • Glaze and bake – Brush with egg and bake until pastry is golden and crisp.

Find it online: https://maryberrycooks.co.uk/mary-berry-venison-wellington/