Venison

Venison Wellinton for two;
2x 5-6oz (140-170g) Venison Saddle
2x small sheets of puff pastry (please ask instore)
Fresh vegetables of your choice
Red Wine
Red currant jelly
Pate’ (small amount)
Fresh Garlic optional
Herbs: rosemary, thyme and sage (dried mixed herb also works well)
Egg

Before cooking marinate the venison in red wine and herbs for 20 minutes turning occasionally. If you like garlic cut into slithers stab a slot in the meat and insert pieces of garlic ever inch.
After marinating the meat take out and place on a board to drain before frying in a hot pan with some butter or drop of oil if you prefer.

After searing off all sides of the meat do not cook completely through for medium rear. Take out of pan and rest a couple of minutes.
Have your puff pastry ready with the pate’ spread just enough for the underneath of the meat, have your oven pre-heated to 240 degrees (gas mark 6) ready.

Place your meat onto your pate’ and pastry make slits on either side of the pastry and wrap the pastry over then liberally egg wash. Place in your pr-heated baking tray in the oven for ten minutes or (while its in the oven make your redcurrant jelly sauce) till pastry is cooked. Once cooked take out of the oven and rest for 5 minutes before serving. Enjoy ☺

Red currant Jelly; Using the frying pan you sired your venison off (still hot) add a good splash of red wine let it evaporate a little then add a couple of tablespoons of red currant jelly a little salt and pepper, stir this till all dissolved and season to your desired taste, tips if to sharp to the taste add more redcurrant jelly if to sweet add a touch more red wine and a pinch of salt, take off heat when desired flavour is reached, when serving reheat gently if needed.

Vegetables are both simple and quick to cook, prepare these first to make cooking your meal simple.

Our favourite vegetables that cook well together if we are having meat or fish: carrots and baby sweet corn (cut into thin strips), Cauliflower and broccoli, cut into small segments, green beans, sugar snap peas, or mongon 2.
Many other veg will cook the same just give them a try, no more boiling, fresh veg in 6 minutes cooking time perfect flavour every time.

After preparing place in one bowl with slightly raised sides, your carrots, sweetcorn, cauliflower,broccoli, green beans and sugar snap peas), slight sprinkle of salt (optional) a small splash of boiling water (not to much) cling film and put in a microwave on full power for four minutes, let this rest for a few minutes or till you are nearly ready to serve, turn on for another two minutes.

Plate your meat or fish, make a small incision in the cling film and drain any water then plate up your vegetables. Enjoy ☺