Venison Wellington | Jamie Oliver venison recipes (2024)

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Venison Wellington

Porcini & truffle oil

Venison Wellington | Jamie Oliver venison recipes (2)

Porcini & truffle oil

“If you’ve never tasted wild venison you’re in for a real treat. Not only is it leaner than beef, but it’s a great source of zinc and iron, too. This fancy, flavour-packed Wellington (as seen on Friday Night Feast) has all the makings of a show-stopping feast. Next-level deliciousness. ”

Serves 6 - 8

Cooks In1 hour plus cooling

DifficultyNot too tricky

Dinner PartyVenison

Nutrition per serving
  • Calories 597 30%

  • Fat 30.4g 43%

  • Saturates 17.4g 87%

  • Sugars 1.8g 2%

  • Salt 1.0g 17%

  • Protein 44.9g 90%

  • Carbs 35.2g 14%

  • Fibre 2.9g -

Of an adult's reference intake

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Tap For Method


  • 1 kg centre fillet of free-range venison , (I used wild British fallow)
  • 1 teaspoon juniper berries
  • ½ a bunch of fresh thyme , (15g)
  • 3 sprigs of fresh rosemary
  • olive oil
  • 400 g mixed mushrooms
  • 25 g dried porcini mushrooms
  • 1 clove of garlic
  • 1 small knob of unsalted butter
  • truffle oil
  • 1 whole nutmeg , for grating
  • plain flour , for dusting
  • 1 x 500 g block of all-butter puff pastry
  • 1 large free-range egg

Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Tap For Ingredients


  1. Remove the venison from the fridge at least 1 hour before cooking. Preheat the oven to 200°C/400°F/gas 6.
  2. Crush the juniper berries in a pestle and mortar until fine. Pick the leaves from 3 sprigs of thyme and all the rosemary, then finely chop together.
  3. Place the venison on a board and rub all over with 1 teaspoon of olive oil, sprinkle with sea salt and black pepper, then scatter over the juniper and herbs, and give everything a good rub.
  4. Preheat a large frying pan on a high heat and sear the venison for 2 minutes on all sides, turning with tongs, then remove to a plate.
  5. For the filling, clean the mushrooms and roughly tear any larger ones. Place the porcini in a small bowl, just cover with boiling water and leave to soak for a few minutes. Peel and finely chop the garlic.
  6. Wipe the frying pan clean, then add the garlic and mushrooms with the butter and a lug of olive oil. Strip in the remaining thyme leaves, then roughly chop and add the soaked porcini and its soaking liquid (straining to remove any grit). Cook on a medium-low heat for 15 minutes, or until the liquid has gone and the mushrooms are soft, stirring regularly.
  7. Tip the contents of the pan onto a board, drizzle with ½ a teaspoon of truffle oil and a few gratings of nutmeg, then roughly chop to a coarse pâté-like consistency with a sharp knife (or blitz in a food processor). Taste and season to perfection, then leave to cool.
  8. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 3cm border.
  9. Beat the egg and use to brush the edges. Sit the venison on the mushroom pâté then, starting with the edge nearest to you, snugly fold and roll the pastry around the venison, pushing it away from you and cupping each end to shape it around the fillet. Press the ends together to seal, then indent with the back of a fork.
  10. Transfer the Wellington to a large baking tray lined with greaseproof paper, and brush all over with egg wash (you can prep to this stage and chill until needed – just remove it 1 hour before cooking so it’s not fridge-cold).
  11. When you’re ready to cook, heat the tray on the hob on a medium heat for a couple of minutes to start crisping up the base, then transfer to the oven for 30 minutes for blushing, juicy venison.
  12. Once cooked, leave the Wellington to rest for 5 minutes, then slice. Delicious served with gravy and steamed greens.


For a deliciously rich gravy, ask your butcher for some venison bones and roast for 1 hour with onions, carrots and celery. Transfer to the hob, add some beef stock and a lug of red wine, then simmer for a couple of hours, scraping up the sticky goodness from the base of the pan and topping up the liquid as needed. Strain through a sieve into a clean pan, and simmer until reduced. Job done!

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Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Venison Wellington | Jamie Oliver venison recipes (2024)


How do you cook venison so it's not tough? ›

Here are a few tips and guidelines on how to cook deer meat:
  1. Marinate the meat: To tenderize the meat and add flavor, marinate it in a mixture of acidic ingredients, such as vinegar or citrus juice, and herbs and spices. ...
  2. Cook low and slow: Venison is lean meat, which means it can dry out easily i.
Sep 22, 2018

How to cook the perfect venison? ›

Loosen with 2 good lugs of olive oil. Pat the venison dry with some kitchen paper, and rub the oil mixture all over it. Sear the meat in a hot pan on all sides – roughly 6 minutes for medium rare, 7-8 minutes for medium, and you'd have to be a nutter if you wanted to cook it for any longer than that!

Is it better to cook venison fast or slow? ›

Hot and Fast

If the meat in question is one of the tender cuts found on a deer's loin (T-Bone, Club, Rib-Eye, Sirloin, or porterhouse steaks) or upper rump (rump roast), your job couldn't be simpler: Cook venison at high heat– the quicker the better. “Cook it no more than medium rare,” Goff says.

Does venison need to be soaked before cooking? ›

While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful. If you would like to try soaking your meat, instructions for a buttermilk soak can be found at The Backyard Pioneer.

How do you cook venison without drying it out? ›

Place in a dish with some liquid (water, wine, ale or orange juice) and braise 170ºc/ 325f/Gas Mark 3 for 2 - 2½ hours, basting frequently. The fat will come out of the meat during cooking leaving it moist. Skim off the fat and you'll have some superb gravy! Venison retains the heat, so always use a very hot pan.

What is the best seasoning for venison? ›

Ideal flavours for venison
  • Fruits: quince, cherries, prunes, blackberries, apples.
  • Herbs: thyme, rosemary, bay, sage.
  • Spices: star anise, allspice, black pepper, cloves, juniper.
  • Alcohol: red wine (e.g. Grenache, Zinfandel), cider, ale. Other: chestnuts, celeriac, red cabbage, chocolate, mushroom.
Mar 7, 2016

How do you make deer meat super tender? ›

Aging the Deer Meat. Many people forget what may be the most important step in creating succulent, tender deer meat: aging. Aging the deer helps develop the final tender texture of venison. If you are using a processor, this step will be done for you.

What is the best tenderizer for venison? ›

For steaks, chops, and other thinner cuts, mechanical tenderizers are generally the best option. This includes crank or push-style cubers that use fine blades to sever the muscles into smaller lengths.

How do you know when venison is fully cooked? ›

Particularly for medium-rare doneness, venison needs to achieve an internal temperature of 145°F before removing from the heat, whereas ground venison must be cooked at 160°F. Additionally, a casserole dish made from venison including leftover meats must be reheated to 165°F .

How long should venison be cooked? ›

I've found that the best temperature for braising is 350 degrees. It's hot enough that you're not waiting until midnight to serve dinner, but low enough to prevent braising liquid from evaporating too quickly. Most venison roasts will become tender in 2 to 3 hours at this temperature.

What are three methods of cooking venison? ›

Small tender legs can be kept whole and roasted like a leg of lamb. The meat can also be cubed for stew or ground into hamburger. The loin and rib chops are the source of sirloin and porterhouse steaks. These cuts are generally best for frying, broiling, roasting, or grilling.

Why is my deer meat tough? ›

"Freshly butchered venison — especially when it is in rigor mortis — will be super tough," Cihelka said. When rigor mortis sets in, the animal stiffens. Hanging the animal prevents the muscles along the spine from shortening. This is why backstraps and tenderloin are tender.

What makes venison taste gamey? ›

Venison silver skin, fat, ligaments, and other undesirable parts of a deer that aren't muscle don't taste very good. Deer fat is generally bitter, unlike beef fat. This is probably the number one reason why folks think venison, particularly ground venison, tastes gamey.

What to soak deer meat in before cooking? ›

Deer meat, also known as venison, is often soaked in a marinade before cooking to help tenderize the meat and reduce any gamey flavor. This marinade could include ingredients like red wine, vinegar, olive oil, and various spices.

What do you soak deer meat in before cooking? ›

Deer meat, also known as venison, is often soaked in a marinade before cooking to help tenderize the meat and reduce any gamey flavor. This marinade could include ingredients like red wine, vinegar, olive oil, and various spices.

Why do you soak venison in milk? ›

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

How to cook venison steak Gordon Ramsay? ›

For the venison loin:

Use a neutral oil such as rapeseed oil for searing at high temperatures. Once the meat is nicely coloured, add the butter to the pan with the rosemary, thyme and garlic. When the butter has melted baste the loins continually for 6 minutes before removing from the pan. Rest the meat for 5 minutes.

How long does it take to cook venison? ›

Rare13-15 minutes per 500g12-14 minutes per lb.
Medium20-22 minutes per 500g18-20 minutes per lb.
Well done25-28 minutes per 500g22-25 minutes per lb.


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