VENISON WELLINGTON
This is your basic beef Wellington adapted for venison. It's delicious and very easy but looks gourmet.
Provided by Ostara616
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- 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.
- 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.
- 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.
- 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.
- Mix egg yolk and water together in a small bowl. Coat the tops of the dough.
- 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.
Nutrition Facts : Calories 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, Sodium 510.3 mg, Sugar 1.4 g
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Danielle Kim
[email protected]I'm a beginner cook. Do you think this recipe is too difficult for me?
Javed Irfan
[email protected]This recipe sounds delicious, but I'm worried it will be too expensive to make.
Abdikaafi Ahmed
[email protected]I'm not sure about the combination of venison and mushrooms. Do you think they go well together?
Borgely Wilmy
[email protected]This recipe is perfect for a special occasion. I can't wait to try it!
Imtiaz Boos
[email protected]I'm allergic to mushrooms. Do you think I could omit them from this recipe?
Melusi Lincoln
[email protected]I'm thinking of making this for Christmas dinner. Do you think it would be too heavy for a holiday meal?
Melody Theophilus
[email protected]This recipe looks delicious, but I'm intimidated by the pastry. Do you have any tips for making puff pastry?
Riley Thomas
[email protected]I would love to try this recipe, but I can't find venison in my area. Do you have any suggestions for a substitute?
Ruby Steele
[email protected]Overall, I thought this was a good recipe. The venison wellington was tasty and the instructions were easy to follow.
Robi Mondal
[email protected]I thought the pastry was a bit too thick. I would roll it out thinner next time.
telady barner
[email protected]The venison wellington was a bit dry for my taste. I think I would add more moisture next time.
Peter Nwokedi
[email protected]I made this for my family and they loved it! It was a little time-consuming to make, but it was worth it.
Mk Gamer
[email protected]I'm not a fan of venison, but I was pleasantly surprised by how much I enjoyed this dish. The pastry was flaky and the filling was flavorful.
David Ashcroft
[email protected]This recipe is a keeper! The venison wellington was so delicious and impressive looking. I highly recommend it.
Wasim Semba
[email protected]I followed the recipe exactly and the venison wellington turned out amazing! It was a hit at my dinner party.
Girma Fikadu
[email protected]This venison wellington was superb! The venison was cooked perfectly, and the pastry was golden brown and flaky. I will definitely be making this again.