Venison Wellington
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This recipe is the perfect thing to make for a special someone…maybe for a Valentine’s Day date night?
One of the best ways to gain support from a partner who doesn’t understand your obsession with hunting (or even just to show appreciation for someone you care about) is cooking something divine with your harvest. This is not a normal Tuesday dinner, this is a special occasion meal!
By making these venison wellingtons individual, I will show you how to get it right every single time!
Serving Size: 2 servings
Time to make: 90 min (can make the components a day in advance)
Special Equipment: None
Also works with: Antelope, elk
Looking for more romantic venison recipes? Try out this Swabian Saddle of Venison with Blossom Salt!
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Venison Wellington
2
servings45
minutes45
minutesKeep the screen of your device on
Ingredients
- For the duxelles
250 grams baby bella mushrooms
1 tbsp Worcestershire
3 cloves garlic
Pinch salt and pepper
1 tsp rosemary
1 shallot
2 tbsps butter
1 tsp parsley
1 tsp thyme
- For the rest
2 x 5 oz 2-inch thick venison medallions cut from a center cut backstrap (loin)
1 sheet puff pastry sheet (you only need ½ of the sheet to serve 2)
1 egg
Salt for the venison
1 bundle of rosemary for the pan when basting
1 tbsp mustard
2 pieces prosciutto per ¼ square of puff pastry sheet (4 total)
- Sides
Serve with homemade gravy and some vegetables on the side.
Preparation
- FOR THE DUXELLES
- Finely dice the shallot, mushrooms, herbs, and garlic and combine all together with a pinch of salt and pepper in a bowl – make sure there are no big pieces
- Add to a pan with butter and cook on medium heat. Add a splash of Worcestershire and cook for at least 20 minutes until all the moisture is cooked out of the mixture. You can do this 2-3 days before and set aside. I cool it in the refrigerator before assembling.
- FOR THE VENISON
- To ensure that the venison stays moist, I portion it into perfect 5 oz venison medallions about 2 inches thick (use the backstrap/loin) and brine it for 24 hours.
- After the wet brine, I remove it from the water, pat it dry, season with salt on a baking rack and place in the refrigerator for 24 hours.
- Then I sear it in 1 tbsp oil and 1 tbsp butter with some fresh rosemary and brown each side of the meat for 1-2 min each side then set on a baking dish (this can be done 24 hours in advance, I like to cool it before assembling everything)
- PUTTING IT TOGETHER
- Cut a sheet of puff pastry into quarters and gently roll to about 1/4″ thickness.
- Take the browned venison and brush with mustard
- Place the puff pastry over plastic wrap
- Layer the prosciutto over the puff pastry
- Smear the cooled duxelles evenly over the prosciutto (1/4 inch or a little less of duxelles)
- Now, place the mustard-brushed venison in the middle of the pastry sheet and fold all the corners over. Where all the ends meet will be the bottom of the wellington. If you have too much excess dough, you can cut it down, but it fit about perfect for me.
- Score the wellington lightly with a toothpick or use a cookie cutter with extra dough to decorate it
- Baste the entire thing with one beat egg to egg wash
- Cook at 400 degrees for 20 min
- Rest before cooking and enjoy with some gravy!
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