You’ll Need
For the Wellingtons
2 venison loin steaks (180–200g each)
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
200g wild mushrooms, finely chopped
2 shallots, finely diced
2 cloves garlic, finely grated
20g butter
4 slices Parma ham
1 tsp Dijon mustard
1 sheet ready-rolled puff pastry
1 egg, beaten
For the Blackberry Port Jus
150ml port
150ml beef stock
75g fresh blackberries
1 tsp redcurrant jelly
1 tsp fresh thyme leaves
20g cold butter
To Serve
Dauphinoise potatoes
Tenderstem broccoli
Honey-glazed Chantenay carrots
Fresh thyme sprigs
Optional but Dangerous
Black truffle shavings
Roasted chestnuts
Crispy pancetta crumbs
Sautéed wild mushrooms
Method
Remove the venison from the fridge 30 minutes before cooking.
Pat the steaks dry with kitchen paper and season generously with sea salt and freshly cracked black pepper.
Heat the olive oil in a very hot frying pan and quickly sear the venison for 45–60 seconds per side.
Transfer to a plate and allow to cool completely.
Meanwhile, melt the butter in the same pan.
Cook the shallots for 2 minutes, then add the garlic and finely chopped wild mushrooms.
Cook for 8–10 minutes, stirring regularly, until all of the moisture has evaporated and the mushroom mixture becomes thick and intensely flavoured.
Allow the mushroom duxelles to cool completely.
Brush each venison steak lightly with Dijon mustard.
Lay two slices of Parma ham slightly overlapping on a sheet of cling film.
Spread half of the mushroom mixture evenly over the ham.
Place the venison in the centre and use the cling film to wrap everything tightly into a neat parcel.
Repeat with the second steak.
Refrigerate for 15 minutes.
Cut the puff pastry into two equal pieces.
Remove the cling film and wrap each parcel tightly in the pastry, sealing all the edges.
Brush generously with beaten egg and lightly score the pastry with a sharp knife to create a decorative pattern.
Preheat your air fryer to 200°C.
Place the Wellingtons into the basket.
Air fry for:
12–14 minutes for medium-rare 15–17 minutes for medium Remove and allow to rest for 8–10 minutes.
Meanwhile, combine the port, beef stock, blackberries, redcurrant jelly and thyme in a small saucepan.
Bring to a gentle simmer and cook for 8–10 minutes, lightly crushing the blackberries as they soften.
Strain the sauce through a fine sieve into a clean pan.
Whisk in the cold butter until the jus becomes glossy and silky.
Slice each Wellington in half and serve alongside Dauphinoise potatoes, Tenderstem broccoli and honey-glazed Chantenay carrots.
Generously spoon the blackberry port jus around the plate and finish with fresh thyme sprigs and, if using, black truffle shavings.