Venison Wellington

• 1.5 pounds venison loin
• 8 ounces cremini mushrooms, finely chopped
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 2 ounces prosciutto, roughly chopped
• 1 tablespoon olive oil
• All-purpose flour for dusting

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a skillet, heat olive oil and butter over medium heat. Sauté shallots and garlic until translucent.
3. 3 Add mushrooms, season with salt and pepper, and cook until moisture evaporates and mushrooms are golden.
4. 4 Stir in thyme and let cool.
5. 5 Season venison with salt and pepper. Wrap venison with prosciutto, then coat with mushroom mixture.
6. 6 Unfold puff pastry and place venison in the center. Fold pastry over venison, sealing edges.
7. 7 Brush pastry with beaten egg and place on a parchment-lined baking sheet.
8. 8 Bake for 30 minutes or until pastry is golden and venison reaches desired doneness.
9. 9 Let rest for 10 minutes before slicing and serving.

Equipment

• Baking sheet
• Parchment paper
• Skillet

Variations

• Substitute venison with beef tenderloin for a more traditional take.
• Add a layer of Dijon mustard between the venison and the mushroom mixture for extra flavor.

Substitutions

• If prosciutto is unavailable, use pancetta or omit entirely.
• For a gluten-free option, use gluten-free puff pastry.

Pairings

• Roasted Brussels sprouts
• Creamy mashed potatoes

Nutrition

Tips

• Ensure venison is at room temperature before cooking for even cooking.
• For a crispy pastry, chill the wrapped venison in the freezer for 15 minutes before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a low oven to keep the pastry crisp.

Freezing: Freezes well uncooked. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a side of roasted root vegetables or a fresh green salad.
• Pair with a rich red wine like a Cabernet Sauvignon.

FAQ