Try this delicious December Recipe of the Month, Mereworth Venison Wellington
Serves: 4 people
Prepping and cooking time: 1 hour
Ingredients 
1 x venison wellington – available from The HG Butcher
1 x Mereworth Leek
½ x Mereworth swede
¼ x Mereworth red cabbage
200g x Mereworth potatoes
1 x bunch of Mereworth curly kale
8 florets of purple sprouting broccoli
200ml port
1 shallot, roughly chopped
1 sprig of Thyme
1 Bay leaf
250ml Beef stock
25g Butter
Directions
For the port sauce:
1. Add the port, shallot, bay leaf, and a sprig of thyme to a pan.
2. Reduce the port by half.
3. Top up with beef stock.
4. Reduce by two thirds. Strain.
5. Whisk in two knobs of cold butter and reserve.
For the venison wellington:
1. Preheat an oven to 200 degrees C.
2. Line a tray with baking parchment and place the wellington on.
3. Bake for 20 minutes, and then allow to rest for an additional 20 minutes.
4. Cut using a sharp serrated knife.
For the vegetable garnish:
1. Peel and boil the potatoes and swede until soft, then mash well and season with salt.
2. Finely chop the leeks, cabbage, and kale and sauté in a pan until soft.
3. Fold the sautéed vegetables into the mash. Pipe or spoon onto the plate.
4. Pan fry the purple sprouting broccoli, caramelising well, and season.
Christmas is right around the corner and we want to thank you for your support throughout the festive season!
Make sure to like, share and follow us on our social channels! We love seeing your images of The Hungry Guest Chef Recipes, so don’t forget to tag us!
Learn more about Mereworth Market Garden
To keep updated with new recipes, products, deals and more, sign up to our newsletter at the bottom of this page.
