Mini Venison Wellington
Ingredients
- Four 6-ounce/175g venison or beef steaks, each about 1-inch/2cm thick
- Salt and freshly ground black pepper
- 3 large red onions, finely sliced
- 1 ounce/30g unsalted butter
- Pinch salt
- Pinch sugar
- 2 tablespoons Armagnac brandy
- 1 pound 2 ounces/500g puff pastry or croissant dough
- 3 tablespoons Dijon mustard
- 1 free-range egg, mixed with 2 tablespoons water, for the egg wash
Organization Tags
Tags easily organize your Recipe Library
Comments