Haggis and vension wellington

Paul Wedgwood

Paul Wedgwood

23rd January 2020

Haggis and vension wellington

60 min

Feeds 4.

Ingredients

  • 400g x venison chateaubriand or loin larder trim 100g x haggis stuffing 1 x sheet puff pastry 100ml x sticky red wine jus 20ml x brown butter

Method

Take the meat from the fridge. Rub with a little veg oil and massage with
some table salt.
Sear for 1min on each side in a very hot pan and keep to one side.
Wrap the meat in the stuffing and roll in the puff pastry – seal the parcel up & brush with egg.
Place in the oven 180C for 25mins until golden brown.
Mix the jus and brown butter and heat in a saucepan.
Slice the wellington, season and serve with the sauce.