The next day I sorted through the pantry to and found a couple of cans of low sodium cream of mushroom and cream of chicken soup and a package of ranch dressing mix too. I quickly pulled the package out of the freezer and popped it into the refrigerator to thaw overnight. When I spotted a package of deer tenderloin that had been cut up into 1 inch thick slices in my freezer my mouth started to water. If you’re not a venison fan, have no fear, you can make this with a beef tenderloin too! We love the flavor of venison and this recipe is SO stinkin’ easy and yummy that I am sure if you are a venison lover as much as I am you are going to want to make this recipe soon! Since my family is a hunting family we always have a freezer full of delicious and lean deer meat. 10 Ingredients Or Less Crock-Pot Express Recipes.5 Ingredients Or Less Crock-Pot Express Recipes.3 Ingredients Or Less Crock-Pot Express Recipes. Valentines Day Crock-Pot Express Recipes.Cinco de Mayo Crock-Pot Express Recipes.Crock-Pot Express Soup, Stew And Chili Recipes.10 Ingredients Or Less Crock-Pot Recipes.5 Ingredients Or Less Crock-Pot Recipes.3 Ingredients Or Less Crock-Pot Recipes.Remove from the oven and rest for 10 minutes, then slice and serve with the gravy. Preheat the oven to 220C/200C Fan/Gas 7 and cook the Wellington for 25 minutes. For an extra smooth finish, pass through a sieve and keep warm. Cook to reduce the liquid until you reach a glossy, rich gravy, then stir in the redcurrant jelly and season with salt and pepper. Bring to the boil then stir in the beef stock, reserved venison juices and bring back to the boil. Allow the roux to cook for a minute then slowly add the red wine, stirring to keep the mixture smooth. Add the flour and stir until it becomes a smooth paste. Add the onions and cook over a medium-low heat to soften. To make the gravy, melt the butter in the pan you used to brown the meat. Chill in the fridge while you prepare the gravy. Transfer to a lined baking tray and brush with the beaten egg. Pinch in the ends to form a sealed parcel. Place the loin in the middle of the pastry and fold over, tucking the seam underneath the meat, ensuring no air is trapped. Remove the loin from the fridge and discard the paper. On a lightly dusted worksurface, roll the puff pastry into a rectangle a little larger than a sheet of A4 paper (big enough to fully encase the venison with a 1cm/½in overlap). Wrap tightly with the parchment paper and refrigerate while you roll the pastry. Using the parchment, roll the mushrooms and prosciutto around the loin. Place the venison loin on top of the mushrooms at the bottom of the A4. Spread the cooled mushroom mixture in an even layer over the top of the prosciutto. On a sheet of baking parchment a little larger than the size of an A4 sheet, arrange the slices of prosciutto so that they are slightly overlapping in a single layer. Add the sherry and cook until it has evaporated. Cook for 10 minutes until any excess moisture has evaporated and you are left with a pâté-like mixture. Once softened add the chopped mushrooms and thyme, and season with salt and pepper. To make the mushroom filling, melt the butter in a separate pan, then add the red onion and garlic and cook over a low heat for a few minutes to soften. Once cooled, wrap in clingfilm and chill in the fridge for 20 minutes. Reserve any venison juices to make the gravy later. Heat the oil in a frying pan on hight heat and brown the meat all over. To prepare the venison, pat dry with kitchen towel, then season with salt and pepper.
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