Axis Wellington (Hold the Mushrooms, Bring the Bacon)
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Every year for Valentine’s day, Ryan and I try to get out of our comfort zones and try a new recipe for supper that night. It’s kind of became a Valentine’s tradition that one or both of us cook a crazy meal that we would normally not try. This year, we went with Axis Wellington using backstrap from an axis deer. But, we’re not a mushroom eating family. I absolutely hate them, and Ryan mainly lives without them because of me, so I decided to sub mushrooms with bacon because, well, who doesn’t like bacon?! Two days later, below was the delicious result. So if you’re looking for a rewarding challenge in the kitchen, give this recipe a go. You won’t be disappointed.
Axis Wellington (Hold the Mushrooms, Bring the Bacon)
Course: Uncategorized2
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
1 backstrap
3 yellow onions
1.5-2 lbs bacon
2 packages prosciutto
stoneground mustard
1 package puff pastry
1 egg for egg wash
butcher’s twine
Preparation
- Day 1
- Truss your entire backstrap with butchers twine so that it is basically the same diameter. Chill. Pat dry.
- Dice 3 yellow onions and caramelize. Put them on paper towels and let them drain.
- Brown 1.5-2 lbs of bacon and chop into small pieces. Drain very well in paper towels.
- Sear all sides of backstrap.
- Spread out plastic wrap.
- Spread prosciutto out to cover an area slightly larger than the area of the loin.
- Mix the onions and bacon, then spread it over the proscuitto. Cover with plastic wrap and press down with a weighted sheet pan.
- Coat the backstrap with stoneground mustard.
- Place the backstrap on the edge of the prosciutto/bacon/onions. Cut off the trussing string and wrap the loin with the rest of the layers by pulling the plastic wrap up around the backstrap. Twist the plastic wrap as tight as possible and refrigerate over night.
- Take your puff pastry out of the freezer and refrigerate over night.
- Day 2
- Spread out another layer of plastic wrap.
- Lay out the puff pastry and spread to the size needed to cover the backstrap.
- Place the backstrap on the puff pastry, remove the plastic from the loin. Roll the backstrap in puff pastry by rolling the plastic up over the pastry sealing all edges with water.
- Wrap the plastic as tightly as possible.
- Freeze for 10 minutes.
- Preheat the recteq or pellet grill to the temperature required for the puff pastry.
- Remove backstrap from freezer, place on parchment paper on a baking sheet. Cover pastry in egg wash.
- Insert meat thermometer and cook until safe internal temperature. Let rest for 5 minutes. Slice and enjoy!
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