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Venison Wellington Gordon Ramsay

Gordon Ramsay’s Venison Wellington is a savory dish with venison, mushrooms, shallots, garlic, Madeira, double cream, butter, and wrapped in puff pastry. The recipe serves 6-8 people and takes about 1 hour and 30 minutes to prepare and cook

More Gordon Ramsay Recipe:

💗 Why You’ll Love This Venison Wellington Recipe:

  • Elegant Presentation: It’s a show-stopping dish that impresses with its golden pastry and savory aroma.
  • Rich Flavor: The combination of venison, mushroom duxelles, and bacon weave creates a symphony of rich, earthy flavors.
  • Gourmet Experience: It offers a gourmet dining experience that feels like it’s straight out of a high-end restaurant.
  • Simplicity and Elegance: The recipe is a blend of simplicity and elegance, making it perfect for special occasions.

❓ What Is Venison Wellington Gordon Ramsay Recipe?

Venison Wellington Gordon Ramsay is an exquisite dish featuring a seared venison tenderloin enveloped in savory mushroom duxelles, encased in golden puff pastry, and wrapped with a bacon weave.

Venison Wellington Gordon Ramsay
Venison Wellington Gordon Ramsay

📜 Venison Wellington Gordon Ramsay Ingredients

  • 1 Venison Tenderloin
  • Salt & Pepper to Taste
  • Olive oil
  • 400g Mushrooms
  • 2 tbsp Butter
  • 4-5 Sprigs Thyme
  • Yellow Mustard
  • 10 Strips Bacon, Weaved Together
  • 10×10 Inch Puff Pastry Square
  • 1 Egg, Beaten
  • Sea Salt to Garnish

👩‍🍳 How To Make Venison Wellington Gordon Ramsay?

  1. Heat a frying pan over high heat and add olive oil. Sear the tenderloin on all sides and set it aside.
  2. Quarter the mushrooms and finely chop them in a food processor.
  3. In the same pan, melt two tablespoons of butter and sauté the mushrooms with a pinch of salt until they reduce in size and most moisture evaporates. Add thyme leaves and set aside.
  4. Brush the seared tenderloin with yellow mustard.
  5. Lay a bacon weave on cling film and spread the mushroom mixture over it. Place the venison on one end and roll it tightly using the cling film.
  6. Roll out puff pastry into a square, place it on cling film, and unwrap the wellington. Roll it in the pastry and tighten the ends. Refrigerate for a couple of hours.
  7. Preheat the oven to 400ºF and line a baking tray with parchment paper.
  8. Remove the wellington from the fridge, lightly scrub the pastry, brush with egg wash, sprinkle with flaky sea salt, and bake until golden brown.
  9. After 15-20 minutes, take it out of the oven and rest the Wellington for 20 minutes before serving.

💭 Recipe Tips 

  • Ensure the venison is seasoned well with salt and pepper for the best flavor.
  • Sear the tenderloin until it develops a nice crust for added richness.
  • The bacon weave adds flavor and helps keep the pastry crisp.
  • Use a food processor to finely chop the mushrooms for a smooth duxelles.
  • Refrigerating the Wellington before baking helps it maintain its shape.
  • Scoring the pastry allows it to puff up beautifully while baking.
  • Letting the Wellington rest after baking ensures juicy and flavorful results.
Venison Wellington Gordon Ramsay
Venison Wellington Gordon Ramsay

🍷 What To Serve With Venison Wellington Recipe?

Venison Wellington Gordon Ramsay you can pair it with mashed potatoes and a glass of red wine for a delightful combination of flavors also you can enjoy this creamy potatoes and the robust notes of the wine.

🎚 How To Store Venison Wellington?

  • In the fridge: You can store the venison Wellington in an airtight container in the refrigerator for up to 3 days.
  • In the freezer: wrap Venison Wellington tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months.

🥵 How To Reheat Venison Wellington?

  • In the oven: Place Venison Wellington on a baking sheet and bake for about 15-20 minutes at 350°F, or until heated through.
  • On the stove: Heat a skillet over medium heat and add a small amount of oil or butter, sear Venison Wellington on all sides until heated through.

FAQ’S

Can I Use Other Types Of Pastry Besides Puff Pastry?

Puff pastry is traditional, but you can experiment with alternatives like phyllo dough or even crescent roll dough.

Why Is It Important To Roll The Wellington tightly?

Rolling it tightly ensures that the fillings are well-encased and won’t fall out during baking.

What Do I Do If The Pastry Becomes Soggy During Baking?

Make sure the mushroom duxelles are well-cooked to reduce moisture and don’t overfill the Wellington to prevent sogginess.

What Should I Do if The Puff Pastry Isn’t Crisp Enough?

You can bake it for a few more minutes or at a slightly higher temperature to achieve the desired crispness.

More Gordon Ramsay Recipe:

Venison Wellington Gordon Ramsay Nutrition Fact

  • Calories: 392.2 kcal
  • carbohydrates: 25 g
  • protein: 11 g
  • saturated fat: 8.4 g
  • cholesterol: 44.9 mg
  • sodium: 510.3 mg
  • fiber: 1.4 g
  • sugar: 1.4 g

Venison Wellington Gordon Ramsay

Difficulty:BeginnerPrep time: minutesCook time: 20 minutesRest time: 20 minutesTotal time:6 hours 40 minutesServings:6-8 servingsCalories:392.2 kcal Best Season:Available

Description

Gordon Ramsay’s Venison Wellington is a savory dish with venison, mushrooms, shallots, garlic, Madeira, double cream, butter, and wrapped in puff pastry. The recipe serves 6-8 people and takes about 1 hour and 30 minutes to prepare and cook

Ingredients

Instructions

  1. Heat a frying pan over high heat and add olive oil. Sear the tenderloin on all sides and set it aside.
  2. Quarter the mushrooms and finely chop them in a food processor.
  3. In the same pan, melt two tablespoons of butter and sauté the mushrooms with a pinch of salt until they reduce in size and most moisture evaporates. Add thyme leaves and set aside.
  4. Brush the seared tenderloin with yellow mustard.
  5. Lay a bacon weave on cling film and spread the mushroom mixture over it. Place the venison on one end and roll it tightly using the cling film.
  6. Roll out puff pastry into a square, place it on cling film, and unwrap the wellington. Roll it in the pastry and tighten the ends. Refrigerate for a couple of hours.
  7. Preheat the oven to 400ºF and line a baking tray with parchment paper.
  8. Remove the wellington from the fridge, lightly scrub the pastry, brush with egg wash, sprinkle with flaky sea salt, and bake until golden brown.
  9. After 15-20 minutes, take it out of the oven and rest the Wellington for 20 minutes before serving.

Notes

  • Ensure the venison is seasoned well with salt and pepper for the best flavor.
  • Sear the tenderloin until it develops a nice crust for added richness.
  • The bacon weave adds flavor and helps keep the pastry crisp.
  • Use a food processor to finely chop the mushrooms for a smooth duxelles.
  • Refrigerating the Wellington before baking helps it maintain its shape.
  • Scoring the pastry allows it to puff up beautifully while baking.
  • Letting the Wellington rest after baking ensures juicy and flavorful results.
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