Venison Wellington

Chicken mousse

• 120 g thickened cream
• 2 tbsp dried porcini mushrooms
• hot water, for soaking
• 100 g fresh Swiss brown mushrooms
• 10 g unsalted butter
• 3 sprigs fresh thyme, leaves only
• 2 pinches salt
• 1 pinch ground black pepper
• 1 skinless chicken breast fillet, cut into pieces (2 cm - approx. 250 g)
• 1 egg
• 1 egg yolk

Crêpes

• 30 g unsalted butter
• 325 g milk
• 1 egg
• 150 g plain flour

Red wine jus

• 1 carrot, trimmed and cut into pieces
• 2 celery stalks, cut into pieces
• ½ leek, white part only, cut into pieces
• 1 onion, cut into quarters
• 20 g olive oil
• 1 dried bay leaf
• 3 sprigs fresh thyme
• 1 star anise
• 2 - 3 juniper berries
• 100 g Madeira wine
• 350 g red wine
• 1 tsp Chicken stock paste (see Tips)
• 2 tsp Beef stock paste (see Tips)
• 1500 g water

Assembly

• 500 g puff pastry (see Tips)
• 500 g venison loin, or 2 smaller fillets placed one on top of each other (see Tips)
• salt, to season
• ground black pepper, to season
• 1 egg, lightly beaten

Braised red cabbage

• 500 g red cabbage, thinly sliced
• 50 g unsalted butter
• 100 g red wine
• 50 g vinegar, raspberry
• 3 sprigs fresh thyme, leaves only
• 1 pinch sugar

Celeriac purée

• 400 - 450 g celeriac, cut into pieces (1 cm)
• 40 g unsalted butter
• 2 sprigs fresh thyme, leaves only
• 100 g thickened cream
• 250 g milk
• salt, to taste

Caramelised eschalots

• 4 - 6 eschalots, cut into halves
• olive oil, for frying