Christmas Fallow Deer Wellington

from £55.00

Would you love to enjoy restaurant quality dishes in the comfort of your own home? We have teamed up with Mikes head development chef Jon Coates and Mikes restaurant ‘The Elder’ in Bath https://theelder.co.uk/ to bring you a refined twist on a classic dish that showcases the unparalleled flavours of wild venison. Succulent, tender cuts of fallow deer are carefully selected for their rich, earthy taste and superior texture. Encased in a delicate layer of mushroom duxelle, crafted with seasonal wild mushrooms and fresh herbs, wrapped in a spinach pancake, the venison is then wrapped in a buttery, golden puff pastry that crisps to perfection in the oven.

Each Fallow Deer Wellington will be prepared by hand by Jon Coates in the The Elder’s kitchen to bring you a ready to bake restaurant quality dish. We have two sizes for you to choose from. The 2 person portion will use a 250g loin with an approximate total weight of around 650g and the 4 person portion will use a 500g loin and an approximate weight of 1050g.

Simply defrost 24 hours prior to cooking, simple instructions on how to defrost/cook properly to make your life as easy as possible will be provided. Once defrosted keep chilled and simply egg wash the Wellington and place on a non stick baking tray or greaseproof paper and oven cook. Serve with your favourite potatoes and/or seasonal vegetables.

Fallow Deer Wellingtons will be made to order and will be made ready for delivery commencing the week of the 15th December 2024. They will be delivered frozen wrapped in non stick paper and then vacuum packed, please keep frozen until 24 hours prior to cooking.

Would you love to enjoy restaurant quality dishes in the comfort of your own home? We have teamed up with Mikes head development chef Jon Coates and Mikes restaurant ‘The Elder’ in Bath https://theelder.co.uk/ to bring you a refined twist on a classic dish that showcases the unparalleled flavours of wild venison. Succulent, tender cuts of fallow deer are carefully selected for their rich, earthy taste and superior texture. Encased in a delicate layer of mushroom duxelle, crafted with seasonal wild mushrooms and fresh herbs, wrapped in a spinach pancake, the venison is then wrapped in a buttery, golden puff pastry that crisps to perfection in the oven.

Each Fallow Deer Wellington will be prepared by hand by Jon Coates in the The Elder’s kitchen to bring you a ready to bake restaurant quality dish. We have two sizes for you to choose from. The 2 person portion will use a 250g loin with an approximate total weight of around 650g and the 4 person portion will use a 500g loin and an approximate weight of 1050g.

Simply defrost 24 hours prior to cooking, simple instructions on how to defrost/cook properly to make your life as easy as possible will be provided. Once defrosted keep chilled and simply egg wash the Wellington and place on a non stick baking tray or greaseproof paper and oven cook. Serve with your favourite potatoes and/or seasonal vegetables.

Fallow Deer Wellingtons will be made to order and will be made ready for delivery commencing the week of the 15th December 2024. They will be delivered frozen wrapped in non stick paper and then vacuum packed, please keep frozen until 24 hours prior to cooking.

Portion Size:

Ingredients List: Puff Pastry - Wheat Flour, concentrated butter (milk), vegetable oils (palm, rapesead), water, wheat starch, Lemon juice on concentrate basis, salt, alcohol (evaporating during baking) wheat gluten, colouring fruit (carrot, apple, lemon), inactive yeasts, natural flavouring (contain milk). Wild Venison (fallow deer loin) brushed with mustard. Spinach pancake - egg, flour, milk, spinach, salt, pepper. Mushroom Duxelle - Mushrooms, dried cepes, onion, garlic, thyme, lemon, parsley, madeira, butter.

ALLERGENS: MUSTARD, SULPHITES, WHEAT, MILK

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