The key to this dish is getting everything prepared the day before.
The cabbage slaw tastes best after 24 hours in the fridge and the wellington itself will cook perfectly after a few hours in the fridge chilling both the meat and pastry.
If you’re looking for more side dishes, some simple roasted vegetables and potatoes work a treat.
Individual venison wellington with port and chocolate sauce with red cabbage slaw
- 4 venison steaks (fully trimmed centre cut, about 3cm thick)
- 2 tbsp vegetable oil
- 120g Stornoway black pudding
- Good pinch of thyme leaves
- 4 x 16cm plus 4 x 8cm disks of rolled puff pastry
- Egg wash
- Maldon salt.
For the sauce
- 240ml ruby port
- 120ml red wine
- 12g good 70% chocolate
- 200ml dark chicken stock
- 120g shallots, thinly sliced into rings.
For the red cabbage ‘slaw
- ¼ medium red cabbage
- ½ small red onion
- 1tbsp walnut oil
- 50ml olive oil
- 1tsp light brown sugar
- 40ml good red wine vinegar
- ½ red apple (grated with the skin on)
- 50ml water
- 2tbsp currants
- Maldon salt and ground white pepper
The red cabbage slaw is best made a day in advance. Remove the thick ribs from the cabbage and very finely shred the leaves. Peel and finely slice the onion.
Mix these together along with the walnut oil and olive oil. Add the sugar, apple, red wine vinegar, and water, mix well.
Season to taste then leave in the refrigerator for at least 24 hours stirring in at least twice in this time.
Preheat the oven to 190C. Heat a frying pan on a moderate heat, season the venison with salt and pepper and sear in a little oil for 30 seconds each side. Set aside to cool.
Add the shallots to the pan and cook for 2 mins to colour lightly. Add the port and red wine to the pan and simmer for a couple of minutes then remove the shallots and let cool. Put the pan with wine to one side to be finished later.
Take one of the smaller disks of pastry and place a quarter of the black pudding on top. Top with one of the coolest steaks and finish with a layer of shallot rings. Brush one of the larger disks with the beaten egg then lay the pastry (egg side down) on top of the steak. Use a scraper to help you turn the Wellington over into the palm of your hand and pull the edges of the larger disk over the base of the smaller disk and seal down. This should totally encase the filling.
Turn the Wellington over and place on a baking tray seam side down. Brush all over with beaten egg and gently prick the centre of the pastry to allow steam to escape.
Transfer the Wellingtons to a baking sheet and cook for 15 to 20 minutes for medium rare (44C core temperature). Leave to rest for at least 10 minutes before serving.
While the Wellington is cooking return the wine to the stove, simmer until reduced by half then add the stock. Simmer and reduce to taste.
Add chocolate to taste, only add a little as it can overpower your sauce.
Cut each Wellington in half; spoon red cabbage slaw in the centre of the plate, place the Wellington at the side and pour on the sauce. Enjoy!