Venison Wellington

150 mins
Serves 1
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Directions

  1. 1Season the backstrap with salt and black pepper.
  2. 2Quickly sear the meat on all sides.
  3. 3Brush the seared meat with mustard.
  4. 4Add mushrooms to your skillet and season with salt and black pepper.
  5. 5Add garlic and thyme to the mushrooms.
  6. 6Add a smoky scotch to the mushrooms.
  7. 7Cook all the moisture out of your mushrooms.
  8. 8Blend the cooked mushrooms into a paste.
  9. 9Roll out some puff pastry.
  10. 10Line your puff pastry with brajute.
  11. 11Spread the mushroom paste over the brajute.
  12. 12Place the seasoned backstrap on top of the mushrooms.
  13. 13Roll everything as tight as possible.
  14. 14Apply an egg wash to the rolled Wellington.
  15. 15Bake in the oven until it looks like a Costco chicken bake.

Ingredients

  • 1 piece backstrap
  • salt
  • black pepper
  • mustard
  • mushrooms
  • garlic
  • thyme
  • smoky scotch
  • puff pastry
  • brajute
  • egg wash

Equipment

skilletoven

Tips

  • Season generously with salt and pepper.
  • Cook moisture out of mushrooms before blending.
  • Roll everything as tight as possible.
Venison Wellington | Clip Recipe