Elk based on Wellington

Wellington is a dish of English cuisine, originally prepared for the table by members of the ruling dynasty. For a novice culinary specialist, the process may seem daunting. But if you follow the steps of the recipe, you get an excellent result that will pay off all the work!

Ingredients

• 1.5 kilograms of boneless moose leg;
• 700 grams of fresh frozen mushrooms to taste - chanterelle or white;
• 200 grams of uncooked smoked wild boar;
• 3-4 tablespoons of mild mustard;
• 2 sprigs of thyme;
• 1 kilogram of finished puff pastry sheets;
• 2 cloves of garlic;
• 50 grams of flour;
• 3 chicken eggs;
• 50 milliliters of olive oil;
• sea ​​salt and freshly ground black pepper to taste.

Directions

1. Remove the packaging from the defrosted ham, rinse the meat with cold water, remove moisture with disposable napkins. Let sit at room temperature for about half an hour or a little longer.
2. Season the ham with pepper and salt, fry in well-heated oil for 1-1.5 minutes on each side, including the ends - until golden brown. Transfer to a plank, brush with mustard, leave to cool.
3. Rinse the previously thawed mushrooms, let drain, chop together with the cloves of garlic in a blender, season with pepper and salt, fry in a dry frying pan. Add thyme. Wait for the excess liquid to evaporate. Transfer the mass to a separate bowl, leave to cool.
4. Cut the ham to the middle, unfold it into a rectangular layer, beat off from both sides.
5. Spread the cling film, thinly slice the raw smoked meat and arrange the slices in the center, in a square shape so that the slices overlap slightly. Cover the boar with the mushroom mass, place the ham on top.
6. Roll up to form a sausage, the mushrooms completely cover the meat and there is no excess air. Twist the edges of the film, put in the refrigerator for 1 hour.
7. Roll out the dough into a layer, which is enough to completely wrap the roll. Place the elk in the center. Beat the yolks, brush the edges of the dough and wrap around the meat. Cut off the excess edges, seal the semi-finished product with a film, leave in the refrigerator for another 1 hour.
8. Take out the workpiece, grease the top with the remaining yolk, cut the pattern, send it to bake in the oven at 200 ° C for 45-50 minutes with the convention mode turned on. Watch the process - as soon as the dough is covered with a golden crust, turn off the oven, take out the Wellington pie, let it stand for 20 minutes, then cut into portions 2-2.5 centimeters thick.
9. Serve a royal meal with demi-glace sauce. Enjoy a sumptuous meal!