Venison Wellington
If you’re looking for the most elegant venison dinner recipe, this venison Wellington is it. Its a joy to make, packed with flavor, and the presentation is absolutely stunning.
Servings: 6
Calories: 529kcal
Equipment
Ingredients
For the Wellington
- 1 lb venison backstrap
- Salt and pepper
- 2 tbsp avocado oil
- 9 slices parma ham or prosciutto
- 1 frozen pastry puff thawed
- 2 tbsp dijon mustard or yellow mustard
- 2 egg yolks beaten
For the Duxelles
- 1 pound mushrooms
- 1 small yellow onion or a large shallot
- 2 cloves garlic
- 2 tbsp butter
- 1 tsp sea salt
- ½ tsp ground black pepper
- 2 tsp dried thyme
- 2 tbsp white wine I use a dry white wine. Brandy is also a great choice!
Instructions
- Generously season the backstrap with salt and pepper. Heat the avocado oil in a cast iron skillet and sear the backstrap for one minute on each side, letting a nice crust form before flipping. Remove from heat and set aside.
- Prepare the duxelles by pulsing mushrooms, onion, and garlic in a food processor until finely chopped. Melt butter in a skillet over medium heat, then add the pulsed mixture along with salt, pepper, and thyme. Cook for about 10 minutes until the mixture becomes paste-like. Stir in the white wine and cook until fully evaporated.
- Lay out the parma ham or prosciutto on a large piece of plastic wrap, slightly overlapping the slices to create a sheet large enough to wrap around the tenderloin.
- Evenly spread the duxelles over the layer of ham. Brush the duxelles with mustard.
- Place the tenderloin in the center of the ham and duxelles. Using the plastic wrap, tightly roll the ham around the tenderloin, sealing the ends securely. Chill in the refrigerator for 30 minutes to firm up.
- On a lightly floured surface or a piece of parchment paper, roll out the pastry puff. Carefully remove the plastic wrap from the tenderloin and discard it. Place the tenderloin in the center of the pastry.
- Trim any excess pastry if needed, then lightly brush the edges with egg wash. Tightly wrap the pastry around the tenderloin, folding the edges to seal it completely. Use the egg wash as a glue to secure the pastry.
- Brush the entire surface of the pastry with egg wash for a golden finish. Bake at 425°F for 20 minutes or until the pastry is golden and crisp.
- Allow the Wellington to rest for 15 minutes before slicing and serving.
Notes
- I have included detailed step-by-step images of the process above, as well as a video of me making this recipe for reference!
- Wrap the pastry tightly without tearing it. This will help keep it from falling apart when you cut it.
- Brush a little egg wash on the inside edges of the pastry before folding it. This, too, will help seal it tight.
- Before spreading the mushroom paste onto the pastry, make sure all the liquid has cooked out of the mushrooms. Otherwise, the pastry will become soggy while it rests after baking.
- I use a frozen pastry puff for this recipe. Plan ahead to allow it to thaw for 40 minutes on the counter or until it’s pliable. You can also use refrigerated pastry.