Venison wellington

by Emily Lampson

A traditional wellington with a traditional Scottish side


Braised venison shoulder:
½ venison shoulder
2 tomatoes, quartered
1 carrot, roughly chopped
1 onion, roughly chopped
1 sprig rosemary
1 bay leaf
200ml red wine
1 litre beef stock

To assemble the wellington:
500g trimmed venison loin
5 shallots, finely chopped
2 tbsp olive oil
2 sprigs rosemary, finely chopped
800g minced venison
200g braised venison pulled shoulder, above
1 block puff pastry
Sea salt and black pepper

For the clapshot:
200g carrot, peeled and diced
200g swede, peeled and diced
200g butter, diced
200g water


Caramelise the shoulder in a pan, then add the vegetables and herbs and colour lightly.

Deglaze the pan with the red wine. 

Place everything in a pot with the stock, cover and place in the oven at 150C for about 3 hours until the meat is very tender. Leave the meat to cool in the juices before picking it off the bone

Once you have picked off all the meat, pour the juices through a fine sieve and reduce to a sauce.

Now assemble the wellington. Season the loin and colour over a medium high heat on all sides. Put aside to cool.

Sweat the shallots down really slowly in the oil until golden and sweet. Add the rosemary and cook for 1 min. Cool and add to the mince, along with the braised shoulder. Mix it all together and season.

Pull out the cling film and spread the mix on it.

Lay the loin in the middle and roll up to make a tight sausage shape. Place in the freezer for 20 mins to firm up.

Roll out the puff pastry, unwrap the venison roulade and place it on top. Brush the pastry with egg wash and then seal, then brush the top of the pastry with the egg wash. Place in the fridge until needed.

To make the clapshot, place all the ingredients in a pan and bring to the boil. Turn down to a simmer until tender. Place in a food processor until smooth, then season with lots of black pepper.

Bake the wellington in a pre-heated oven at 190C for 20 mins. Leave to rest for 10-15 mins, before carving and serving with some clapshot.

Recipe: Emily Watkins
Images: John Holdship