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Venison Wellington with Haggis
As seen on TV
Which Show?
Who made this dish?
John: Law student making a venison Wellington surrounded with a layer of haggis and porcini pate, all wrapped in Parma ham. Used rough puff pastry with book turns for extra layers.
Paul Hollywood: "I mean, it's an interesting blend though, with the venison with the haggis, it should go quite well together. Pastry, it's a nice one. The top, there's not many layers in there. It's trying to be flaky. Great flavor. But the pastry is just a bit might be too thin. You can see how thin it is and therefore it can't flake. It's trying to." Mary Berry: "There's some great lamination on the out. Wonderful."
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