Venison Wellington with Pickled Walnut Ketchup: A Festive Recipe from The Black Bull, Sedbergh

This Christmas, why not elevate your festive dinner with a luxurious twist on a classic? Nina Matsunaga, chef-owner of The Black Bull in Sedbergh, brings us a recipe that combines the rich, earthy flavours of venison with the delightful complexity of homemade pickled walnut ketchup. The Venison Wellington, encased in flaky puff pastry and served with a tangy, sweet walnut ketchup, promises to be the perfect showstopper for your holiday table.

Walnut Ketchup Recipe (Serves 2)

Ingredients:

• 1 jar of Opies pickled walnuts
• 50g soft dark brown sugar
• 50g caster sugar

Method:

1. Drain the pickled walnuts, reserving the pickling juice.
2. In a saucepan, combine half of the pickling juice and both sugars. Bring to a boil and simmer for about 10 minutes until the mixture thickens slightly.
3. Add the liquid and pickled walnuts to a blender and blend for around 8 minutes until smooth.
4. Pass through a fine sieve and allow it to cool. This walnut ketchup can be stored in the fridge for an extended period, perfect for serving with a variety of dishes.

Venison Wellington Recipe

Ingredients:

• 2 venison loin portions (approximately 120g each)
• 320g sheet of all-butter puff pastry
• 1 egg yolk (for egg wash)
• For the Crepe:
  • 1 egg
  • 150ml milk
  • 50g flour
• For the Mushroom Duxelles:
  • 4 large flat cap mushrooms
  • 1 shallot
  • 1 garlic clove
  • A sprinkle of thyme
  • Salt and pepper to taste

Method:

1. Crepe Preparation:
   • Mix the egg, milk, and flour together to create the batter.
   • Lightly butter a pan and cook thin crepes until golden on both sides. Set aside to cool.
2. Mushroom Duxelles:
   • Finely chop the mushrooms, shallot, and garlic.
   • Heat oil in a pan and gently fry the shallot and garlic until translucent.
   • Add the mushrooms and thyme, and cook until the mushrooms release their water and it evaporates. Season with salt and pepper.
   • Once cooked, spread the mixture on a tray to cool quickly.
3. Venison:
   • Season the venison loins and sear them in a hot pan, ensuring all sides are browned.
   • Cool the venison quickly in the fridge or freezer for 10 minutes to prevent overcooking when wrapped.
4. Assembling the Wellington:
   • Place one crepe on a flat surface, spread half the mushroom duxelles on top, and place the venison on top of the mushrooms.
   • Fold the crepe around the venison to create a parcel.
   • Roll out the puff pastry and cut a piece large enough to wrap the venison parcel.
   • Lightly egg wash the pastry, place the venison parcel in the centre, and fold the pastry over. Crimp the edges or tuck them in for a neat finish.
   • Brush the top with more egg wash and refrigerate for 10 minutes before applying a second coat of egg wash.
5. Cooking:
   • Preheat the oven to 200-210°C (fan oven: 180-190°C).
   • Bake the Wellington for 14 minutes, or until golden brown, then flip it over and cook for an additional 2 minutes to crisp the bottom.
   • Allow the Wellington to rest for 5 minutes before slicing and serving with the pickled walnut ketchup.

This Venison Wellington with pickled walnut ketchup is a wonderful way to bring seasonal flavours to your Christmas dinner. The combination of tender venison, rich mushroom duxelles, and flaky pastry will leave your guests talking long after the meal is over. And the walnut ketchup? It’s the perfect finishing touch that ties everything together with its tangy-sweet bite.

So, if you’re looking for a festive showstopper this Christmas, look no further than this delectable recipe from Nina Matsunaga of The Black Bull in Sedbergh. Happy cooking and Merry Christmas!