Photo: Sorin Gheorghita
Mini venison Wellington
10 ingredients
2 hr + 1 hr
Serves 4
openrecipes
In this venison version of the traditional beef Wellington, I’ve found the Armagnac’s caramel flavours work beautifully with the natural sweetness in the onions.
Estimated Nutrition (whole recipe, rough)
440
Calories
38g
Protein
20g
Fat
25g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 venison
- salt and freshly ground black pepper
- 3 large red onions
- 30g/1oz butter
- pinch sugar
- pinch salt
- 2 tbsp Armagnac
- 500g/1lb 2oz puff pastry
- 3 tbsp Dijon mustard
- 1 free-range egg mixed with 2 tbsp water, for the eggwash
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes