A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Venison Loin Wellington in Puff Pastry
(0)
65 min
Masterpiece
Gurkerl Küche
Zarter Hirschrücken im knusprigen Blätterteigmantel mit einer feinen Pilz-Duxelles aus Champignons, Kräutern und aromatischem Rohschinken. Ein herbstliches Festtagsgericht für die österreichische Küche.
Ingredients
Preparation method
Preparation & searing the meat
Carefully trim the venison loin, pat dry with kitchen paper, and season all over with salt and freshly ground pepper.
Heat a pan over high heat, add half of the butter, and sear the meat vigorously on all sides for about 1 minute each until a nice crust forms. Immediately remove from the pan and, while still hot, brush thinly all over with the mustard. Leave to cool on a plate.
Preparing the mushroom duxelles
Very finely chop the mushrooms with the shallots and garlic cloves (or briefly chop in a food processor). Pluck the thyme leaves from the sprigs and chop finely.
Chef's tip
For a perfect result, definitely use a meat thermometer: at a core temperature of 54 °C, the venison loin is tender pink (medium rare).
This pairs wonderfully with sautéed Brussels sprouts, glazed chestnuts, lingonberry jam, and a rich red wine jus.
Discover also
We Also Recommend
Show all
150 min
Roast Saddle of Venison (Medium-Rare) | Tender & Juicy from the Oven
Under an hour
Gurkerl Küche
Traditional Viennese Roast Wild Boar from the Oven | Tender Festive Roast
Gurkerl Küche
Stuffed Venison Roulades with Porcini Mushrooms & Bacon | Oven-Baked
Gurkerl Küche
Tender Venison Steaks in Juniper-Red Wine Sauce | Pan-Seared Tender Pink
Gurkerl Küche
