1 Review

This recipe is excellent. It is a lot of work but it is really worth it. I made a couple of changes, I had some saffron butter left over from Christmas so I used that. I used goose liver pate (normal goose liver pate, not foie gras, so it wasn't so much more expensive than the chicken) because they didn't have a chicken one that I know I like. I also made extra sauce to use up the mushrooms from the rest of the recipe and to make sure I didn't need a side dish to save me some work. I will try it again with roe deer because I think the recipe would also be well suited to roe deer as well. Thanks for sharing!

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Tea Girl January 01, 2014
Individual Lamb Wellington Parcels With a Madeira Sauce