Venison Wellington & Parmesan Duchesse Potatoes
recipe

A festive and delicious dish that combines juicy venison loin with savory potatoes, perfect for celebration meals.
Preparation Time: 1.5 hours
Serving Size: 4

Ingredients

Venison Wellington:
- 500 g venison loin
- A splash of cooking oil
- A knob of butter
- Salt
- Freshly ground black pepper
Mushroom Mixture:
- A knob of butter
- 200 g porcini mushrooms
- 1 onion
- 1 tsp thyme
- Salt
- Freshly ground black pepper
Additionally:
- Puff pastry sheet
- For brushing: 1 egg
Parmesan Duchesse Potatoes:
- 1 kg floury potatoes
- 25 g butter
- 100 ml grated Parmesan cheese
- 2 egg yolks
- 50 ml milk or cream
- A pinch of nutmeg
- Salt

Instructions

1. Quickly sear the venison loin in a hot pan with a mix of cooking oil and butter. Season with salt and black pepper, then let it cool.
2. Finely chop the porcini mushrooms and onion. Sauté the mushrooms in a dry pan to remove excess moisture. Add a knob of butter and the chopped onion, cooking until the onion is soft and the mushrooms are browned. Season with thyme, salt, and black pepper.
3. Roll out the thawed puff pastry to a size large enough to wrap around the loin. Spread the mushroom mixture over the pastry in a shape the size of the loin, place the loin on top, and spread the remaining mushroom mixture over it. Brush the edges of the pastry with egg and seal them tightly. Refrigerate for about half an hour.
4. Preheat the oven to 225°C (437°F). Place the Wellington seam side down on a baking tray lined with parchment paper. Brush the top with egg and insert a meat thermometer. Bake in the middle of the oven until the internal temperature reaches 52-54°C (126-130°F), about 15-20 minutes. Remove from the oven and let rest for 15 minutes before slicing.
5. Boil the peeled and chopped potatoes in salted water until tender. Drain and mash the potatoes. Mix in the butter, grated Parmesan, egg yolks, and milk or cream. Season with nutmeg and salt.
6. Pipe the potato mixture into rosettes on a baking tray lined with parchment paper. Bake in the middle of the oven at 225°C (437°F) for about 15 minutes, until the Duchesse potatoes are beautifully golden.

Nutritional Information (per serving)

- Energy: 600 kcal
- Protein: 35 g
- Carbohydrates: 40 g
- Fat: 35 g
- Fiber: 3 g

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