These golden puffpastry parcels are packed with rich, juicy venison (or your favourite game), earthy mushrooms, aromatic herbs, and a hint of mustard, perfect handheld bites for a celebration. They’re elegant but not intimidating to make.
Ingredients (Makes 30–32 Bites)
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2 sheets readyrolled puff pastry, thawed
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500–600g venison backstrap or tenderloin (or alternative game: wild boar loin, pheasant breast, roe deer), trimmed and cut into 1–2cm cubes
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2 tbsp vegetable oil
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3 tbsp butter
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200g mushrooms, finely chopped (shiitake, cremini or mixed)
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2 shallots, minced
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1 tbsp fresh rosemary or thyme, finely chopped
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¼ cup Dijon mustard
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1 egg, beaten for egg wash
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Salt & freshly ground black pepper, to taste
Game tip: If you don’t have venison, you can use other game cuts (roe deer loin, wild boar loin, pheasant cubes) just adjust cook time slightly depending on meat size and leanness.
Method
1. Prep & Sear the Meat:
Begin by preheating your oven to 200 °C / 400 °F. Pat the cubed venison or game meat dry and season it with salt and freshly ground black pepper. Heat the vegetable oil in a large skillet over medium‑high heat and sear the cubes for about 2–3 minutes until lightly browned on all sides. You’re aiming to develop flavour rather than fully cook the meat at this stage, so remove the meat from the skillet and set it aside once seared.
2. Cook the Mushroom Duxelles:
In the same skillet, melt the butter and add the finely chopped mushrooms and minced shallots. Sauté the mixture for 6–8 minutes, or until the mushrooms have released their moisture and become soft and fragrant. Stir in the fresh rosemary or thyme, and season lightly with salt and pepper. Once cooked, remove the mushroom duxelles from the heat and allow it to cool slightly.
3. Assemble the Wellingtons:
Prepare the puff pastry by lightly flouring your work surface and rolling out the sheets if necessary. Cut the pastry into small squares, approximately 6×6 cm. On each square, brush a thin layer of Dijon mustard, then place a piece of the seared venison or game in the center. Top each piece of meat with about a teaspoon of the mushroom mixture. Fold the pastry around the filling, pinching the edges to seal, and place the parcels seam-side down on a baking tray.
4. Bake & Serve:
Brush the tops of the Wellington bites with the beaten egg to give them a glossy, golden finish. Bake in the preheated oven for 14–16 minutes, or until the pastry is puffed and deep golden brown. Serve warm, either on a platter with toothpicks for easy handling or garnished with fresh rosemary sprigs for an elegant presentation.
Serving & Tips
- Serve warm. Arrange on a platter with toothpicks or garnish with rosemary sprigs for a festive look.
- Mushroom variety: Wild or mixed mushrooms add extra earthiness.
- Game swap: For smaller or leaner game chunks (like pheasant), reduce initial searing slightly so they don’t overcook, the oven will finish them beautifully.
- Flavour upgrade: A dab of horseradish cream or cranberrymustard dip alongside adds zing.
Recipe: Adapted from Realtree