Michael’s Marvellous Recipe – Venison Wellington

April 24, 2026 | The Victoria | 5 minute read

We’re making the most of the last of the game season. This dish as a celebration of local produce with our vension and potatoes from Holkham just metres away! If you have a special occasion coming up, this luxurious dish is certainly one for the short-list.

Estate venison wellington with truffle mash, local asparagus and game jus

Ingredients

For the Wellington (serves 4)
Oven: 180°C

• 1 roll puff pastry
• 600g venison loin
• 1 large spinach pancake
• 300g duxelles (see below)
• 6–8 slices Parma/prosciutto ham
• 60ml egg yolk (approx. 4 egg yolks)

For the duxelles

• 1.2kg chestnut mushrooms (finely chopped, use a food processor)
• 4 shallots, finely chopped
• 3 cloves garlic, minced
• 4 sprigs thyme, leaves removed
• 75ml Madeira
• Good pinch of salt and pepper
• 50ml rapeseed oil

For the pancake

• 1 large free-range egg, lightly beaten
• 160ml milk
• 40g plain flour
• 10g spinach powder
• 5g butter or oil for frying

For the mash

• 600–800g peeled potatoes, cooked and mashed
• 150ml double cream
• 50g butter
• 25–50ml truffle oil (depending on taste)
• Pinch of salt and white pepper
• 2 bunches of asparagus, trimmed, blanched and chilled

For the game jus

• 250ml good quality game stock reduction (this can be purchased from good supermarkets, or use a beef stock reduction)

Method

For the duxelles
In a food processor, blitz the mushrooms to form a fine mince-like texture. Add some oil to a heavy-bottomed pan and cook the mushrooms. Using the same processor, blitz the garlic and shallots, then add to the mushrooms with the picked thyme and seasoning.

Cook down; after 5 minutes add the Madeira and continue to reduce. This will take some time, as the moisture needs to cook out of the mushrooms and shallots. Once the moisture has evaporated, remove from the pan and chill, as it needs to be cold before making the Wellington. While the mixture is cooking, make the pancake and allow it to cool.

For the Wellington

Trim any silver skin from the venison loin (if needed), season with salt and pepper, and sear in a hot pan with a little oil. Then chill (you only need to sear the venison to seal in the juices).

Now assemble: lay out a double thickness of cling film to help form a tight sausage shape. Lay the pancake down and spread a thin layer of duxelles over it, leaving a 1-inch gap around the edge. Lay the ham over the duxelles. Place the venison at the edge nearest you, fold in the sides, and roll as tightly as possible using the cling film. Set aside. Place an empty baking tray in the oven to preheat.

Lay out the pastry and measure which way your sausage fits best. Cut a piece of pastry 2–3 inches wide to use as a lattice on top (optional). Remove the cling film and place the sausage onto the pastry. Roll tightly, leaving a 1-inch strip to brush with egg yolk to seal. Fold the ends under and place seam-side down on a lined baking tray. Brush with egg yolk, and if using the lattice, place it over the Wellington and brush again.

Slide the Wellington (on the parchment) onto the preheated tray in the oven and bake for 20–25 minutes. Remove and allow to rest. The venison should be medium-rare, depending on the size and thickness of the loin. You can insert a meat probe while cooking and aim for a core temperature of 36°C; after resting it should reach around 42–45°C.

For the mash and jus

In a heavy-bottomed pan, add the cream and butter and reduce by half. Add the potatoes and combine well. Season and add truffle oil to taste. The mash should be smooth and creamy; add more butter if desired.

Drop the asparagus into boiling salted water for about 2 minutes. Remove and dress with a little melted butter or rapeseed oil, salt and black pepper, ready to plate.

Heat the jus and serve on the side in jugs. Slice the Wellington into 4 portions and plate with a nice quenelle of mash and the asparagus.

Enjoy!