A game take on the 19th century British classic, a venison Wellington with betroot to boot, from Pete Conlin at Malmaison for Taste of Leeds
1. Sauté the mushrooms in 1 tsp of the oil and 15g of the butter until cooked. Set aside to cool, then chop again until quite fine. Trim the venison, season with salt and pepper. Seal on all sides in a hot pan with the remaining oil.
2. Place a sheet of cling film on a work surface, and top with an even layer of the chopped wild mushrooms. Place venison on top and wrap so the mushrooms cover the meat on all sides. Roll tightly and chill for 4-6 hours.
3. Roll out the puff pastry on a lightly floured board. Take the venison parcel and wrap in puff pastry, seal edges, brush with egg wash and chill until needed.
4. To make the puree, put the diced beetroot in a pan and cover with chicken stock and apple juice. Add the thyme and the garlic. Simmer until totally soft. Strain, but reserve the liquid.
5. Purée the beetroot in a food processor, or using a stick blender, until smooth, adding a little cold diced butter to help achieve a creamy texture. Pour over a little of the cooking liquid if needed - it must be really smooth. Place in piping bag fitted with a plain nozzle; reserve until needed.
6. To make the gratin, place the sliced beetroot in a small, lightly buttered ovenproof dish. Mix the milk and cream together with the chopped thyme. Pour over the beetroot until just covering. Place a sheet of foil on top.
7. Bake in a preheated oven at 180°C/Gas 4 for around 30 minutes until the beetroot is tender. When cooked, leave to stand so that any excess liquid is absorbed by the beetroot.
8. To finish the dish, cook the Wellington on a baking sheet in a preheated oven at 220°C/Gas 7 for 8 - 12 minutes, depending on the size and shape of the venison; leave to rest for 7 minutes. Take a thin slice from either side of the Wellington then cut the whole parcel in half.
9. Lightly sauté the spinach in melted butter. Place a neat rectangle of the gratin in the centre of a serving plate. Top with the spinach leaves. Pipe the beetroot puree in a circle between the outside of the plate and the spinach. Place the Wellington on the spinach.
10. Fill the inside the beetroot purée with hot veal jus and place micro herbs around the plate. Serve.
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Recipe © courtesy of Pete Conlin at Malmaison
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