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Good morning | 17th March 2010
Roe Deer En Croute
| 4 Roe Deer Loins |
| 340g Short or Puff Pastry |
| 113g Mushrooms (chopped) |
| 1 clove of Garlic (crushed) |
| 85g Butter |
| 60g Breadcrumbs |
| Lard |
| 1 Egg yolk (beaten) |
Preheat the oven to 200ºC/400ºF/Gas 6.
Roll out the pastry and cut 4 rectangular pieces large enough to enclose the steaks.
Gently fry the mushrooms and garlic in the butter, adding sufficient breadcrumbs to form a malleable stuffing. Rub a heavy pan with lard and sear the steaks on both sides. Place an eighth of the stuffing in the centre of a piece of pastry, place a steak and top of the mixture with another eighth of the stuffing on top of the steak.
Repeat with the other steaks.
Brush the pastry edges with the beaten egg yolk and enclose the steak, sealing the edges. Brush the parcels all over with beaten egg and bake for 20 minutes or until golden.
Serve with glazed vegetables.
Purchase your ingredients below...
Save £9.00
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
"Donald Russell supplies some of the finest beef in the country"
Silverstone Magazine
