The traditional dish of beef Wellington is a great winter dish with richness of the beef the earthy flavours of the mushrooms and the buttery puff pastry served with a glass of red wine perhaps a merlot or a monte pullciano .
Cooking is all about experimenting finding out what works what doesn't work.
Venison is a wonderfully flavoured and rich and a good substitute for beef .
With plenty of wild mushrooms about it only seems right that they are paired together or do as I do get them from Ballhyhoura mushrooms, in this dish I used shiitake mixed with some sauté onion, toasted,walnuts, almonds butter and bread crumbs.
To keep in with the seasons I made a butternut squash purée with shallot chicken stock and infused with thyme and rosemary.
I used the loin of venison which is nice and tender I received it on the bone so I could make a venison stock reduce it and make a reduction with port and finished with dark chocolate .
I paired the wellington with red cabbage with cider vinegar and apples and brown sugar .
What ways do you cook venison ?