Venison Wellington
RECIPE
INGREDIENTS
You'll need venison tenderloin, puff pastry, prosciutto, mushrooms, butter, garlic, mustard, oil, shallots, salt, ppper, and thyme.
RECIPE
INSTRUCTIONS
In the bowl of a food processor combine the mushrooms, shallots, and garlic until chopped fine.
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INSTRUCTIONS
Cook the duxelles.
In a sauté pan with butter, salt, and pepper. Stir in the fresh thyme.
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INSTRUCTIONS
Sear the tenderloin.
In a cast iron pan after it’s been wrapped with butcher’s twine. This will help the meat keep its shape!
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INSTRUCTIONS
Make a rectangle of prosciutto.
Simply overlap slices of the meat on plastic wrap. This will help you roll everything together later!
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INSTRUCTIONS
Add the cooked duxelles.
In a thin even rectangle.
Add the seared tenderloin.
And then brush it with Dijon mustard.
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INSTRUCTIONS
Wrap up the tenderloin.
Use the plastic wrap to help guide and aid in the rolling process.
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INSTRUCTIONS
Wrap the tenderloin in puff pastry.
After chilling it. This will help keep everything sealed together during the cooking process!
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INSTRUCTIONS
Seal and egg wash the Wellington.
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INSTRUCTIONS
Bake the deer Wellington.
For 25 minutes!
Let the meat rest.
Before slicing and serving with roasted potatoes and brussels sprouts!
RECIPE
SWIPE UP FOR THE FULL RECIPE!
RECIPE