Nic Vanderbeeken – Venison Wellington Rendang


  • 200ml pickled ginger
  • 400g clean venison loin
  • 120g foie gras
  • 1/2 bombay onion
  • 400g king oyster mushroom, 200ml rendang sauce ; 500g Rendang Paste
  • 1l Coconut milk, 200g Koya(250g coconut grated +50g palmsugar in oven till goldbrown), Venison trimmings, 1l Demi glace, 1.5l Chicken stock, Salt, Palm sugar, 2pcs lemongrass, 2pcs kaffir lime leaves
  • Rendang paste ; 60g coriander seeds, 20g white pepper, 25 black pepper, 2pc nutmeg, 100g galangal, 80g ginger, 500g garlic, 800g shallot, 1250g red chili, 5pc cardamom, 8pcs cloves, 4 staranise(put 3 in teabag), 2pc cinnamon, 2 lemongrass
  • 1 sheet Puff pastry
  • Filo pastry


  • Sear the venison in hot butter on all sides
  • Cut the foie gras in balks and sear on all sides
  • Sauce ; sautee the paste, add all trimmings of venison, add the lemongrass, kaffir lime, after sautee add the coconut milk, koya, demi glace and chicken stock. Season with palm sugar and salt.
  • Sautee 100g rendang paste add the chopped mushrooms and onion and sautee all together. Reduce.
  • Carve the venison, put in the center the foie gras.
  • Coat the venison with the mushroom rendang, and wrap in filo pastry
  • Wrap in puffpastry and brush with egg yolk. You can put another net on the puffpastry or other design.
  • Direct from cooling you put in oven at preheated oven at 225C for 15 minutes. And rest 2-3minutes, carve and serve slices.
  • Serving the wellington can be your choice of vegetables, mash potato, rice.