Venison Wellington

[AllMimsyWereTheBorogoves]

I thought I might have a crack at this, using this recipe. The only thing is now I've looked at the lump of venison I've defrosted it's haunch, not loin. Will it still be OK or would I be better braising it? Thanks!

Haunch needs slow cooking, I think. I'd probably braise it.

Probably safer! I think I'll braise/potroast it with red wine, onions, celery and carrots, and add some mushrooms towards the end, and possibly dumplings as it's that time of year. I've got any number of vegetables I can serve it with (New Year health kick). Thanks!

I fast roast boned haunch of sika venison a lot, it's fine.

Oh gosh.... decision time. Given the amount of weight I'm still carrying from Christmas, though, I think I might be better not using puff pastry today.

Good to know it would have been OK for the Wellington, though, so thanks, Rosy!

Fast roast haunch on Christmas Day and it was beautifully tender.

Went for this in the end. It was very good but another time I'd make more of an ordinary gravy.

I made venison Wellington for Christmas dinner and it was delicious. Do keep it in mind for another time. A loin cut is expensive but definitely worth it for a special occasion.

Haunch will be fine. Cooked a boned haunch on boxing day for about 25-30 minutes and it was perfect