Serve up a supreme game version of this classic using reindeer filet from Sweden’s nordic region with GC’s own Wellington recipe.



For the stuffing
2 shallots
500g wild mushrooms
2 garlic cloves
1 tablespoon chopped thyme leaves
75g butter
50g breadcrumbs
Salt and pepper

For the reindeer and pastry
1kg puff pastry
1kg reindeer fillet
1 eggg
60g butter



Pre-heat the oven to 220°C.

For the stuffing, chop then soften shallots in 30g of the butter, add finely chopped mushrooms, thyme and garlic.

Soften mushroom mix and then add the breadcrumbs. Allow them to cool and season well.

For the reindeer and pastry, sear the fillet all over in the butter and let it cool. Dust your work surface with some flour and roll out the pastry to fit the meat like a parcel.

Put half of the stuffing on top of the rolled-out pastry. Place the reindeer on top of that, with the rest of the stuffing.

Whisk egg and brush the pastry edges then wrap it all up, folding the short ends over first and then the long sides.

Brush the pastry with the egg wash. Now take another long piece of pastry, roll out then hold the pastry at the front, then with a lattice cutter make one clean cut, gently spread it out with your hands to make the holes. Place over the pastry and make sure it’s well tucked in.

Brush over with leftover egg wash. Put it into the oven for 25 to 30 minutes on 220°C, reducing the heat to 200°C after 10 minutes.

Let your Reindeer Wellington stand for ten minutes before serving – bon appétit!

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