Venison and mushroom Wellington with onion cream

Name: Venison and mushroom Wellington with onion cream
Ingredients: 2 kg Chestnut mushrooms; Jus de cèpes; Serrano ham; 5 units.items Crêpes; 1 units.items Puff pastry; 1 units.items Pack of venison sausages with cèpes and hazelnut; Liquid egg yolk; 3 kg Onions; 750 ml Madeira; 400 g Chestnut mushrooms; 50 g banana shallot; 10 g Garlic; 150 g Osborne sherry; 150 g Crème fraîche; 150 g unsweetened whipped cream; 8 g Sea salt; 150 g Parsnip cream; 30 g Mushroom powder; 200 g Maple syrup; 40 g Calvados; Elstar apples; Chervil; Flat-leaf parsley

Venison and mushroom Wellington with onion cream, mushroom-sherry foam, and caramelized apple.

This dish was presented during the ‘Chef’s Table Wild’ where true autumn dishes were served, featuring game & poultry in the spotlight.

Ingredients

2kgChestnut mushrooms

Jus de cèpes

Serrano ham

5units.itemsCrêpes

1units.itemsPuff pastry

1units.itemsPack of venison sausages with cèpes and hazelnut

Liquid egg yolk

3kgOnions

750mlMadeira

400gChestnut mushrooms

50gbanana shallot

10gGarlic

150gOsborne sherry

150gCrème fraîche

150gunsweetened whipped cream

8gSea salt

150gParsnip cream

30gMushroom powder

200gMaple syrup

40gCalvados

Elstar apples

Chervil

Flat-leaf parsley

Preparation

Cut the mushroom into cubes and sauté.
Add the cèpes jus and let it cook completely dry.
Season with salt.
Peel the sausage, lay the ham on a piece of plastic wrap and spread the duxelles on it, then place the sausage on top and roll up.
Place a piece of puff pastry on the work surface and put a crêpe on top.
Place the rolled sausage without the plastic on top and roll tightly.
Seal with egg yolk and also brush the top with egg yolk.
Cut off the excess puff pastry.
Bake at 180˚C for 20 minutes.

Cut the onions into fine rings.
Sweat in the pan and add the Madeira.
Cook the onions and let the Madeira evaporate.
Blend until smooth and season to taste.

Roughly chop the mushrooms, shallots, and garlic in a food processor and sauté well.
Deglaze with the sherry and let it cook off completely.
Add the other ingredients and let cook for 5 minutes.
Blend the mixture until smooth and strain through a fine sieve.
Put in a siphon with 2 cartridges and keep warm.