Venison Wellington

Back straps tend to be a lot of peoples favorite cut of meat off of the deer. If you are willing to sacrifice some like we did I can guarantee you wont regret it. This venison wellington ended up being one of our favorite recipes to date. Hopefully you enjoy it as much as we did.

Ingredients:

  • 2 lbs Venison – we used back straps
  • Garlic powder
  • Salt
  • Pepper
  • 2 tablespoons of butter
  • 1 egg
  • puff pasty, we used a pre-made one for ours, feel free to make your own.
  • Dijon mustard
  • 1 package of Prosciutto
  • 1 lb of white mushrooms
  • 3 shallots
  • 1/4 cup white cooking wine

To start things off you will need your cut of venison. First cover both sides of the meat with garlic powder, salt, and pepper. Next we vacuum sealed it and placed the meat in with our sous vide at 129 degrees F for 2 hours.

While that cooks you can start making the mushroom duxelle. Using a food processor place your white mushrooms in and pulse until finely chopped. Next finely chop your shallots. In a medium sized pan melt 1 tablespoon of butter on a medium heat. Add in your mushrooms and shallots, next add 1 pinch of salt, 1 pinch of pepper, and 1/4 teaspoon of thyme, let cook while stirring for 5 minutes or until lightly browned. Once browned add in 1 more tablespoon of butter, let that melt and add in 1/4 cup of white cooking wine. Continue cooking mixture until liquid evaporates out and place aside to cool.

With the duxelle complete we can get back to the meat. Remove from sous vide (or however you choose to prepare it) and sear the meat. Apply the Dijon mustard over the entire cut of cooked meat. Next using a good working area lay out several sheets of cling wrap. Once layed out take your package of prosciutto and lay out each piece in a line slightly overlapping each slice. Once you have that placed out take your mushroom duxelle and spread out completely over the prosciutto. Place your venison in the center of the prosciutto/duxelle combo and taking a hold of the top section of cling wrap carefully fold over so the prosciutto covers the meat repeating the process with the bottom side so that the meat is completely covered by the duxelle/prosciutto. Finally, place in refrigerator to cool for 15 minutes.

Taking your puff pastry roll out on a large surface until it is rolled enough to easily wrap your meat in. Remove meat from fridge and place more towards one side of the pastry. Next, roll the meat and pastry up so the pastry completely covers the meat. Lay out another sheet of cling wrap, this time placing your pastry covered meat in the wrap and roll in wrap until tight. It helps to roll the wrap around it then grab both ends of the wrap to spin, this helps compress it all together. Again, place in refrigerator to cool for 20 minutes.

In a small bowl crack an egg and whisk. Preheat oven to 450 degrees. Remove the meat from the fridge and place on a baking sheet. Taking a knife lightly score the top of the pastry. Next take your egg and glaze the whole top side of the pastry and finish by adding a pinch of salt to the pastry. Finally place in oven and cook until pastry is golden brown. Serve and enjoy!