Venison Wellington

Venison Wellington

  • prep time
  • cooking time
  • Serves 4
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  • 700g Venison loin of your choice
  • 15ml Olive oil
  • 15ml Balsamic Vinegar
  • 15g Freddy Hirsch Hunters Biltong Doypack (802171-K)
  • 300g Puff Pastry
  • 1 Egg
  • 50ml Milk


  1. Dry the venison with kitchen paper, then season well with olive oil, balsamic & Hunters Biltong Spice
  2. Heat a frying pan and sear the meat all over for about 5 minutes. Remove from pan allow to meat to cool down completely
  3. On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten
  4. Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel
  5. Transfer to a prpeared baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk & milk
  6. Chill for at least 30 minutes
  7. Heat oven to 180ºC and bake the meat for 20 minutes, until pastry is golden brown and cooked