Venison Wellington recipe

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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
½ tablespoon Worcestershire sauce
1 tablespoon ground thyme, or to taste
salt and ground black pepper 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

Nutrition Info

392.2 calories
carbohydrate: 25 g
cholesterol: 44.9 mg
fat: 27.8 g
fiber: 1.4 g
protein: 11 g
saturatedFat: 8.4 g
servingSize: -
sodium: 510.3 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Melt 1 tablespoon butter in a hot pan over medium-high heat. Brown venison in the hot butter, about 2 minutes per side. Set meat aside.

  3. Melt remaining butter in the pan over medium-high heat. Add mushrooms, onion, garlic, and Worcestershire sauce. Saute until mushrooms are soft, 5 to 7 minutes. Set aside and allow to cool.

  4. Spread thyme, salt, and pepper onto a large cutting board and roll backstrap halves on top to form a coating of herbs. Wrap each piece of backstrap in enough bacon to cover it.

  5. Unfold 1 puff pastry and place first piece of backstrap into the center. Bring the sides of the pastry together and pinch to seal. Repeat with other backstrap and remaining pastry. Place each into an ungreased baking dish.

  6. Mix egg yolk and water together in a small bowl. Coat the tops of the dough.

  7. Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C). Continue to bake until dough is golden brown, 10 to 15 minutes more.

Recipe Yield

10 servings

Recipe Note

This is your basic beef Wellington adapted for venison. It's delicious and very easy but looks gourmet.

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