Wellington of venison with onion, game jus with beet, bay oil, salsa of pecan and black garlic, Salt-conscious three-course Christmas menu

Ingredients for 10 people

Ingredients venison wellington

  • 1 kg deer tenderloin
  • 750 grams chestnut mushrooms
  • thyme
  • 10 leeks, blanched
  • 375 grams spinach
  • 250 grams of puff pastry
  • 2,5 egg

Ingredients steamed onions

  • 500 grams baby onions, mixed
  • 10 black peppercorns
  • 1 piece of bay leaf
  • 40 ml olive oil

Ingredients game gravy with beet

  • 3 grams of mustard seeds
  • 1,25 juniper berries
  • 0,6 star anise
  • 1,25 cloves
  • 6,25 black peppercorns, crushed
  • 62,5 grams onion, chopped
  • 1,25 cloves of garlic, finely chopped
  • 19 g olive oil
  • 62.5 ml. port
  • 125 ml. beet juice
  • 125 grams veal demi glace
  • 500 g game broth, home-made without added salt
  • pepper as required

Ingredients bay leaf oil

  • 10 grams of bay leaf
  • 17 grams parsley, blanched
  • 100 grams of sunflower oil

Ingredients salsa of shallot, pecans and black garlic

  • 120 grams shallot, cut into fine brunoise
  • 40 grams white wine vinegar, Tromp & Rueb
  • 40 grams of sugar
  • 80 grams of white wine
  • 24 grams of black garlic
  • 60 grams of pecans
  • 56 grams of extra virgin olive oil

Other Ingredients

  • Vene Cress
  • Affilla Cress


Method deer wellington

  • Clean the venison tenderloin and roll up tightly in cling film, refrigerate overnight.
  • Fry the tenderloin briefly until golden brown all around.
  • Finely crush the chestnut mushrooms in a food processor.
  • Brown the mushroom mixture in the pan and season with thyme and pepper.
  • When all the moisture has evaporated from the mushrooms remove from the pan and allow to cool.
  • Steam the leeks for 8 minutes at 100°C and cool back on ice water.
  • Separate all the layers.
  • Place the layers of leeks on a piece of plastic wrap.
  • Spread the mushroom mixture evenly over the leeks.
  • Place the beef tenderloin on top of the mushroom mixture and roll up tightly.
  • Roll out the puff pastry and wrap the rolled-in beef tenderloin in the puff pastry.
  • Beat an egg with a little water and brush the puff pastry all around twice.
  • Bake the Wellington golden brown in the oven at 200°C for about 15-20 min.
  • Let it rest for 10 minutes and slice.

Method for steamed onions

  • Clean the onions and cut in half lengthwise.
  • Pull the onions vacuum with the pepper, bay leaf and olive oil.
  • Steam the onions for 10 minutes at 100°C in the steamer.
  • Cool back on ice water.
  • Separate the slats and serve at room temperature.

Method of red beet gravy

  • Toast the spices in a dry pan over medium-high heat until a creamy.
  • Now add the onion, garlic and butter and sauté gently.
  • Deglaze with the port and allow the alcohol to evaporate.
  • Cook until reduced by half.
  • Then add the veal demi glace, blood orange coulis and game stock and very gently reduce to half.
  • Sieve the gravy and reduce further to gravy thickness.
  • If necessary, thicken with a clear binder and season with pepper.

Method bay leaf oil

  • Place all ingredients in a thermoblender and spin at full speed for 7 minutes.
  • Pour into a container and refrigerate overnight.
  • The following day, drain the oil on a fine sieve.

Method salsa of pecan & black garlic

  • Put the shallot, white wine vinegar , sugar and white wine together in a saucepan over low heat and reduce gently all the way to a slightly sticky texture.
  • Finely chop the black garlic cloves.
  • Roast the pecans for 10 minutes in the oven at 160°C, until golden brown.
  • Finely chop the pecans by hand.
  • Mix the shallot with the black garlic, sunflower seeds and olive oil.

Total amount of salt: 0.7 grams per person
Link to dish

Recipe: Gastronomixs

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