Cape of Good Hope

30th Apr 2021

Venison Wellington with Mushroom Sauce

There’s something ceremonial and celebratory about a beautifully golden pastry-wrapped fillet. Instead of putting the traditional layer of mushrooms and livers on the inside, we’ve opted for a creamy mushroom sauce served on the side, and have moistened the fillet with a layer of shop bought chicken liver paté lined with prosciutto. If you don’t love liver paté, opt for a thin layer of Dijon mustard instead.


(serves 4)


about 800 g venison fillet (we’ve used Wildebeest, use whatever you prefer)
salt & pepper
15 ml olive oil
100 g prosciutto (thin slices)
a small tub chicken liver paté (or about 1/4 cup Dijon mustard)
400 g puff pastry, fully thawed if frozen
1 egg, whisked


30 ml butter
250-300 g brown or wild mushrooms, sliced salt & pepper, to taste
a few sprigs thyme, leaves only
250 ml fresh cream


Pat the fillet dry with kitchen paper and trim any thin ends (fold it back if you don’t want to waste any meat) to form a relatively even log shape. Season all over with salt & pepper, then heat the oil in a wide pan and sear on all sides for a minute or two, then remove from the heat and transfer to a plate. The meat shouldn’t be cooked yet, you just want some colour on the outside. While the meat is resting, prepare a sheet of plastic wrap on a working surface. Line the plastic with a layer of slightly overlapping prosciutto, the same width as the length of the fillet. Spread the prosciutto layer thinly with paté (warm it slightly if the paté is too stiff ), then place the fillet on top and roll up snugly, keeping the plastic on the outside. Twist the ends and refrigerate for 30 minutes to firm up. In the meantime, make the mushroom sauce: In a wide pan, melt the butter over medium high heat, then fry the mushrooms until lightly browned and soft, seasoning with salt & pepper. Add the cream and bring to a simmer, then cook for about 5 minutes over low heat. Set aside to reheat before serving.

Preheat the oven to 220 C. Line a baking tray with non-stick baking paper. On a clean working surface, roll out the puff pastry. Remove the firmed fillet from the fridge and remove the plastic. Place it on top of the pastry and roll up neatly, tucking the ends and keeping the seam on the bottom. Use a sharp knife to score the pastry lightly on top taking care not to cut all the way through, then place it on the lined baking tray and brush all over with beaten egg. Bake for 25-30 minutes for medium rare, depending on the thickness of your fillet. If you’re using a thinner/smaller fillet, reduce the baking time. When cooked, the pastry should be golden all over. Let the Wellington rest for at least 10-15 minutes before slicing, then serve with warm mushroom sauce.

Buy Our Wines


Sauvignon Blanc

Appealing aromas of granadilla and grapefruit zest with a tinge of peach blossom.

Read More



Subtle whiffs of orange blossom, lime zest, vanilla cream and a light biscuit note.

Read More



Delicate orange blossom oral notes overlay more distinctive creamy citrus peel on the nose.

Read More

Van Lill & Visser

Chenin Blanc

Enticing stone fruit aromas - nectarine and peach with a tinge of honeyed almonds.

Read More


Chenin Blanc

Complex nose with apricot and nectarine brushed by a dusty gravel element and just a hint of floral perfume

Read More


Groendruif (Semillon)

Bright citrus aromas of lime and lemon underpin nectarine abundance.

Read More

Parel Vallei Farmstead


Attractive cherry fruitcake and black berry aromas tinged with a faint hint of choc mint.

Read More



Aromatics of Fynbos with herbaceous whiffs, extending to plum and dark fruit characteristics on the nose. Hints of lavender are evident too.

Read More


Southern Slopes

Appealing spicy dark fruit: black cherry with cedar and a hint of tobacco.

Read More


Western Slopes

Appealing aromas of spicy fruitcake, black cherry, blackcurrant and cedar.

Read More



Bold raspberry and youngberry aromas which mingle with a deeper leather nuance.

Read More


Pinot Noir

Delicate hints of rose petal with bright red berries and persistent palate.

Read More
To use this site you must be 18 years or older. By clicking yes, you accept the terms and conditions of this site.