Knock 'em dead with this fantastic Venison Wellington recipe.
Venison Wellington is an impressive (yet easy to prepare) dish to serve your guests. With a preparation time of 50 minutes and cooking time of 1 hour +/- 30 minutes, the yield is delicious and it looks pretty.
You may balk when you look at the list and cooking time of this recipe, but believe me, don't hesitate in trying to make the Venison Wellington. All the hard work and time is worth this meal! Your guests will think you are quite the chef.
You can also try this recipe at Thanksgiving, instead of turkey use venison and surprise your kids and guests.
Recipe adapted from BBC Good Food
Venison Wellington Recipe
- 1 1/2 lbs, trimmed loin (backstrap) of venison
- 1 tbsp olive oil, plus a little extra
- 1½ tbsp English mustard
- 1/2 stick of butter
- 1 large shallot, finely chopped
- 1 garlic clove, crushed
- 1 lb mushrooms, very finely chopped in a food processor
- 1 tbsp finely chopped thyme leaves
- 1 tbsp finely chopped parsley
- 2 tbsp brandy
- 12 slices prosciutto
- Flour, for dusting
- 1 package puff pastry (all-butter if possible)
- 2 egg yolks, beaten
- Dry the venison, then season well with salt and pepper to taste. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Brush with mustard, leave to cool, then chill for 20 mins. Reserve any juices for the gravy.
- Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Add the brandy and cook until it's evaporated. Leave to cool.
- Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.
- Place the loin in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.
- Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30-40 mins to firm up.
- On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.
- Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.
- Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.
- Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.
- Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.
- Chill for at least 30 mins or up to 24 hrs. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat oven to 400 F.
- Lightly oil a non-stick baking tray and heat until hot. Put the Wellington on the tray and bake for 30 mins (35 mins for well done). Remove from oven and rest for 20 mins.