About this Recipe
To prepare the Wood Pigeon with Beetroot, Quinoa & Wild Mushroom
- Season the Hare Loins with salt and pepper. Sear the loins in a hot Pan, take off heat and let cool. Take the two sausages and remove the outer skins, place in a bowl and add one egg, the parsley, orange juice and chestnuts and mix well. Take the Puff Pastry and roll out to a size which generously covers the two loins in a rectangular shape.
- Place the Sausage Mix onto the Pastry with the Loins and roll up in a tube shape, tuck in both ends to seal and egg wash the Wellington. Season before cooking.
- Heat the baking sheet in the oven before placing the wellington onto it, this will help with a soggy bottom. Cook in the Oven 200C/mark 6 for 10 Mins. The wellington should be golden brown and pastry cooked.
- Rest for 4 Mins to relax the meat. Slice and Serve
An easy but impressive dish using ready-made pastry with a pork, chestnut and orange filling