< Back to Main Blog Posted: Sep 2024

Venison en Croute

If you like the sound of our Venison en Croute for your Christmas main course this year - wild British venison fillets with red wine, spinach and chestnut mushrooms, individually wrapped in a light puff pastry – and want to know how best to cook it, read on.

1. For lovely golden pastry and no soggy bottom, you’ll want to get the oven and the baking tray up to 220° before you start cooking. The tray needs to be really hot, so the bottom of the pastry on the en croute starts to cook as soon as it hits it.

2. Whilst your oven and tray are heating up, remove the en croute from all its packaging so it’s ready to go. When the oven and tray are up to temperature, take the tray out of the oven and place the silicone paper provided onto the tray and the en croute on top of that. Back in the oven it goes as quickly as poss so it starts to cook without losing heat.

3. After 25 mins, reduce the temp to 200° and cook for the remaining 15 mins.

4. Once cooked, remove the en croute from the oven and leave it to rest on the baking tray for 5 mins. Once rested, transfer onto a board and carve with a good, sharp knife – a serrated one works best, and a sharp bread knife will do.

Serve simply with roasties and Braised Red Cabbage and you’ve got yourself a Christmas dinner corker.

Venison en Croute

< Back to Main Blog Posted: Sep 2024