Serves 4, Medium difficulty, prep time 25 mins, cooking time 20 minutes
Turn the oven up to 200 450g Venison loin fillet 2 tablespoons vegetable oil 2 standard sheets of puff pastry, should be at least 4 inches longer than the fillet 10 wild garlic leaves 90g Tartufuta Egg wash Lay a sheet of puff pastry out on the counter and cover the surface with the wild garlic leaves, saving 2 inches clear all the way around. Pressing the leaves down into the pastry - this will be the top. Spread the Tartufuta over the wild garlic leaves Heat up a frying pan, add oil and then sear the loin fillet to seal, colour and deepen the flavour Lay the second sheet of pastry out and working quickly, put the fillet in the centre Egg wash the edges Lift the first sheet and lay over the fillet pressing the sides down Seal with a fork and remove the excess pastry Egg wash the top and sides In the oven for 20 minutes
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