Ingredients
1.4 kg leg of venison (see note)
2 tbsp olive oil
6 sheets of quality butter puff pastry, rolled to 3mm thick
1 egg, lightly beaten
400 gm baby English spinach
Duxelles
200 gm field mushrooms (about 3)
1 tbsp olive oil
3 garlic cloves, coarsely chopped
¼ cup (loosely packed) flat-leaf parsley
Caramelised shallots
1 tbsp olive oil
18 golden shallots
35 gm butter, coarsely chopped
1 tbsp balsamic vinegar
25 gm brown sugar
Sour cream dressing
150 ml sour cream
2 tsp lemon juice
Australian Gourmet Traveller recipe for Wellington of venison with caramelised shallots and sour cream dressing by On Red chef Jodie Johnson.
