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Venison Wellington
Venison Wellington
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Gourmet venison Wellington, an impressive dish for dinner parties - delicious and easy.
Ingredients:
  • 2 tablespoons butter, divided, or as needed
  • 1 venison backstrap, cut in half
  • 1 (10 ounce) package sliced fresh mushrooms
  • 1 medium onion, diced
  • 2 cloves garlic, diced
  • 0.5 tablespoon Worcestershire sauce
  • 1 tablespoon ground thyme, or to taste
  • 1 pound bacon, or as needed
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 egg yolk
  • 1 tablespoon water, or as needed
Instructions:
  • Preheat your oven to a piping hot 450 degrees F (230 degrees C).
  • In a hot pan over medium-high heat, melt 1 tablespoon of butter until sizzling. Brown venison in the butter for about 2 minutes on each side. Set aside cooked meat.
  • In the same pan over medium-high heat, melt the rest of the butter. Add in mushrooms, onion, garlic, and Worcestershire sauce. Sauté until mushrooms are tender, for about 5 to 7 minutes. Set aside to cool.
  • Season a large cutting board with thyme, salt, and pepper. Coat backstrap halves in the herb mixture. Wrap each backstrap piece in bacon until fully covered.
  • Place a piece of backstrap in the center of each unfolded puff pastry sheet. Fold the sides of the pastry over the backstrap and pinch to seal. Transfer the wrapped backstraps into individual ungreased baking dishes.
  • Whisk egg yolk and water in a small bowl, then brush over the dough.
  • Preheat the oven and bake for 10 minutes, then reduce the heat to 425 degrees F (220 degrees C) and bake until the dough is golden brown, for an additional 10 to 15 minutes.

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