Andy Waugh

Andy Waugh

16th April 2020
Andy Waugh


120 min

Feeds 4


  • 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


Take the meat from the fridge. Rub with a little veg oil and massage with some table salt.
Sear for 1 min 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 and brush with egg wash.
Place in the oven 180.C for 25 mins until golden brown.
Mix the jus and brown butter and heat in a saucepan.
Slice the wellington, season and serve with the sauce.

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