Venison Wellington from BBC Good Food Magazine, October 2013 (page 122) by James Martin

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Notes about this recipe

  • ALawson25 on May 14, 2021

    Cut was 640g but quite wide, and took way over 30 mins- probably more like 45-50. Kept checking with the thermometer and took it out just over 50 degrees in the middle and it was perfect medium rare. Followed the rest of the recipe exactly, except pre cooked a puff pastry base between 2 baking sheets to avoid a soggy bottom. Stayed together well as a piece, forgot sauce but served with red currant jelly.

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