Wild Venison Wellington, Previously Frozen

Our ridiculously tender and tasty wild venison loin takes centre stage in this centrepiece. Surrounded in a rich mushroom duxelles then encased in gorgeously flaky, golden puff pastry, this Christmas showstopper is not one to be missed.

Serve with a rich red wine gravy to compliment the venison’s flavour and tuck into perfection this Christmas.

Good To Know

Ingredients & Nutritional's

*Wild venison loin, Chestnut Mushroom, Shallots, Garlic Puree, Unsalted Butter (Milk), Fresh Thyme, Black Pepper, Sherry, *Sea Salt, Egg Yolk, Milk, Fine Puff pastry (Wheat Flour), Sunflower oil. *denotes non-organic, produced to organic standards.
Allergy Advice: For allergens, see ingredients in Bold. Please note this is produced in a factory that handles Gluten, For allergens, including cereals containing gluten, please see the ingredients in bold.

How To Store  

This product is frozen and will defrost whilst in transit to you in an insulated box. And will arrive with a 6-day shelf life (including the day of delivery) Ensure this product is thoroughly defrosted before cooking. We strongly recommend cooking within 24 hours for the best quality. This product must not be refrozen.

Our Farms & Suppliers  

Our deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.

How To Cook  

We Recommend: 

Cooking Instructions (for medium rare)

As each oven differs, we recommend using a meat probe for best results.

Place your Wellington on a baking tray lined with parchment.

Preheat oven to 200ºC Gas or 185ºC Fan-Forced.

Bake for 35-40 minutes and probe the centre of the fillet, it should reach a core temperature of 47ºC at its most central point. Once this temperature is reached, remove your Wellington from the oven and rest for 12 minutes before on a wire cooling rack. Probe once again, the probe should read 55-56ºC.

Serve & enjoy!