Ingredients

Ingredients For the rough puff pastry

• 300g/10½oz unsalted butter

• 300g/10½oz plain flour

• 1 tsp salt

• 175ml/6fl oz cold water

For the pancakes

• 1 free-range egg

• 300ml/10½fl oz milk

• 130g/4½oz plain flour

• pinch salt

• 25g/1oz butter, melted

• 1 tbsp finely chopped fresh parsley

• vegetable oil, for frying

For the chicken mousseline

• 1 chicken breast

• 1 free-range egg white

• 200-250ml/7-9fl oz double cream

For the mushroom duxelle

• 25g/1oz butter

• 1 onion, finely chopped

• 1 garlic clove, crushed

• pinch chopped fresh thyme

• pinch chopped fresh rosemary

• 600g/1lb 5oz button mushrooms, finely chopped

• 100ml/3½fl oz cream

• 25g/1oz breadcrumbs

• 100g/3½oz chicken mousseline (see recipe above)

For the lemon oil

• 1 tbsp lemon juice

• 3 tbsp light rapeseed oil

• pinch salt

• pinch sugar

For the pea purée

• 200g/7oz frozen peas

• 100ml/3½fl oz water

• pinch chicken boullion (powdered stock)

• few baby spinach leaves

For the pea salad

• 200g/7oz small fresh peas

• 50g/2oz butter

• 2 bunches small spring onions

• 100g/3½oz baby girolle mushrooms

• 50g/2oz small wild garlic leaves

• 1 small head English lettuce, leaves separated

• 1 tbsp chopped fresh chives

• 2 punnets pea shoots

• 3-4 tbsp pea purée (see recipe above)

• drizzle lemon oil (see recipe above)

For the fruit brandy sauce

• 1 tbsp vegetable oil

• 110g/4oz venison trimmings (from the venison loin below)

• 2 garlic cloves, finely chopped

• 3 shallots, finely sliced

• 225ml/8fl oz red wine

• 75ml/3fl oz blackcurrant and apple brandy

• 400ml/14fl oz good-quality meat stock

• 1 bay leaf

• 1 sprig fresh thyme

• 6 juniper berries, crushed

• 20g/1oz butter

For the Wellington

• 600g/1lb 5oz venison loin, trimmed

• 1 tbsp light rapeseed oil

• 1 tbsp mustard

• 2 free-range eggs, beaten

Description

Pull Out All The Stops With This Decadent Venison Wellington, Served With A Summery Pea Salad.

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