Venison for wedding breakfast

ChilliBob

JJC1956 said:

ChilliBob said:

Thanks both. A carvery option isn't something our place is geared up for, but a good idea. I like the idea of Beef Wellington, I'm a bit of a pastry addict (Cornwall is a nightmare lol). 

Well, I just showed my other half (sharing an office!) and she latched on to it right away... perhaps that's the way to go. Right up my street, and probably 'safer' than rib eye. 

My Mum (who'll be on top table) is Gluten free though which is a bit of a pain, as Gluten free pastry is unreliable, she might have to have 'naked' wellington. There's another Coeliac too so perhaps they could do a mini one for two!

The event I catered for, we used individual Beef Wellingtons and Salmon en Croute, similar but bigger and better than the ones you can buy in Supermarkets. Mum can have Fillet of Beef w the Mushroom Duxelles from the Wellington or the Salmon without the Croute, have a chat with the Head Chef and Proprietor to see what they think. Good Luck with whatever menu you decide

Cheers for that, we, unfortunately have some non fish eating close family (yeah I know, seriously, no fish and chips!), so it's gonna be beef assuming they can do it. 

I'm not too fussed if it's individual or a few massive ones sliced tbh, so I'll just see what they reckon. 

I figured a vegetarian Wellington would me pretty easy, with lots of choice for autumn theme too.

Deserts we pretty much have covered, just need to narrow it down. Starters are somewhere I'd like to add flare but lacking in inspiration once again.

Our whole theme is woodland/forest/autumn type vibes, so trying to tie it all around that. Wellington sits very well in that theme I feel.

I know I need to avoid soup, me (and probably my  4 year old son) will probably spill it lol. 

ChilliBob

Brie said:

you could always go for a posh bird (if you know what I mean) - partridge or guinea fowl?  just to be different. 

Relatively easy to churn out on an industrial scale and less objectionable than bambi.  (whom I would deerly love to invite to dinner at least twice a week - OH serves it up with wild mushrooms & cream and even once did it tartare!)

Cheers, ill consider that, see a starter is an area I feel we could go a bit more out on a limb, but we'll see.

Just cooked up a venison steak with mushrooms, onions, garlic and cream sauce, with my neighbours runner beans pulled this morning.. I loved it, ironically my other half wasn't so keen lol! 

Pollycat

Brie said:

you could always go for a posh bird (if you know what I mean) - partridge or guinea fowl?  just to be different. 

Relatively easy to churn out on an industrial scale and less objectionable than bambi.  (whom I would deerly love to invite to dinner at least twice a week - OH serves it up with wild mushrooms & cream and even once did it tartare!)

Unless the OP knows that the guests would enjoy game I think it might be risky.
Although I eat and enjoy lots of different meat (I like my steak blue)  - I've eaten wild boar, venison, kangaroo, ostrich, alligator, goat and camel for example, I find the taste of game birds too much for my palate.

ChilliBob

I sense you're right Pollycat, it's not something people would particularly associate with us either, so a risk probably. People associate us with burgers and chocolate (both the decent varieties, not Galaxy and Birds eye lol).

Obviously chocolate is easy fo feature in, and mini burgers as canapés but other than that we're still thinking. 

Thanks again for the Wellington suggestion, ifs proper excited us! 

JJC1956

ChilliBob said:

I sense you're right Pollycat, it's not something people would particularly associate with us either, so a risk probably. People associate us with burgers and chocolate (both the decent varieties, not Galaxy and Birds eye lol).

Obviously chocolate is easy fo feature in, and mini burgers as canapés but other than that we're still thinking. 

Thanks again for the Wellington suggestion, ifs proper excited us! 

Getting Back to Venison, How about Carpaccio of Venison as a starter or one of my favourites Gin N Tonic Cured Salmon

ChilliBob

Venison, or other game related sfuff is off the table full stop now really. More chats with family and their take on it have made us rethink... And even if they hadn't, tbh I'd not thought of Wellington, which is a class idea! 

We are considering a fish starter, but not salmon, since we have it all the time. My bro suggested crab, but I think it's a bit too summery tbh.

I thought of Pate, but it's hard to make something (which whilst bloody tasty) that looks like dog food look decent! 

JJC1956

ChilliBob said:

Venison, or other game related sfuff is off the table full stop now really. More chats with family and their take on it have made us rethink... And even if they hadn't, tbh I'd not thought of Wellington, which is a class idea! 

We are considering a fish starter, but not salmon, since we have it all the time. My bro suggested crab, but I think it's a bit too summery tbh.

I thought of Pate, but it's hard to make something (which whilst bloody tasty) that looks like dog food look decent! 

ChilliBob said:

Venison, or other game related sfuff is off the table full stop now really. More chats with family and their take on it have made us rethink... And even if they hadn't, tbh I'd not thought of Wellington, which is a class idea! 

We are considering a fish starter, but not salmon, since we have it all the time. My bro suggested crab, but I think it's a bit too summery tbh.

I thought of Pate, but it's hard to make something (which whilst bloody tasty) that looks like dog food look decent! 

I served Smoked Eel as a starter once, it was amazing, finely cut strips of Eel, but I can’t remember the accompaniments, Japanese Cress maybe. Formans of London is an amazing supplier, deliver all over the country, just in case you can’t source local produce to suit your menu.

JJC1956

PS if you don’t like Pate, how about a nice Game Terrine. 

Pollycat

Been really interested in seeing this thread evolve.

I hope the OP keeps us updated with what choices they finally make and how it all goes at the wedding.

JJC1956

PPS The latest rage is do away with traditional Wedding Cake and have a tiered Cheese Cake made of layers of different size cheeses, looks amazing