Serve up a supreme game version of this classic using reindeer filet from Sweden’s nordic region with GC’s own Wellington recipe.
500g Reindeer fillet
2 sheets of puff pastry
a handful of wild mushrooms
2 Garlic cloves
1 Tablespoon chopped thyme leaves
Salt and pepper
Pre-heat the oven to 250°C.
For the stuffing, chop then soften shallots in butter, add finely chopped mushrooms, thyme and garlic. Soften mushroom mix and then add the breadcrumbs. Allow them to cool and season well.
Sear the reindeer fillet in butter and let it cool.
Roll out a sheet of puff pastry and brush it with egg wash. Place half of the filling on the rolled out dough. Place the reindeer fillet on top, with the rest of the filling. Overlap the edges of the dough by 1 cm. You can also make decorations for the Wellington by cutting designs from the second piece of dough and sticking them in place with a little egg wash. Brush the decorated Wellington all over with the remaining egg wash.
Cook the Wellington in the oven for 5 minutes at 250°C, then 10 minutes at 160°C. Let rest for a few minutes, then use a sharp serrated knife to cut the ends – this will allow the steam to escape. Rest for another 15 minutes before slicing and serving.