Main Dishescastironskilletcooking5.0
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.
👥 6 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 30 min🔥 Cook: 20 min👤 Laura📖 castironskilletcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- food processor
📝 Preparation Steps
1
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.
Salt and pepperavocado oil2 tbsp
2
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.
mushrooms1 poundgarlic2 clovesbutter2 tbspdried thyme2 tspwhite wine (I use a dry white wine. Brandy is also a great choice!)2 tbsp
3
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.
parma ham (or prosciutto)9 slices
4
Evenly spread the duxelles over the layer of ham. Brush the duxelles with mustard.
5
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.
6
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.
7
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.
8
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.
9
Allow the Wellington to rest for ⏱️ 15 minutes before slicing and serving.
Nutrition Facts
calories
529 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
708 mg
protein Content
34 g
trans Fat Content
0.2 g
cholesterol Content
142 mg
carbohydrate Content
26 g
saturated Fat Content
10 g
unsaturated Fat Content
20 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...