When it comes to creating a show-stopping dish that will impress your guests, there’s nothing quite like the elegance and flavor of Venison Wellington. This classic recipe puts a delicious twist on the traditional beef Wellington, swapping out the beef for tender and flavorful venison. With layers of savory mushroom duxelles, prosciutto, and flaky puff pastry, this dish is sure to become a favorite for special occasions or holiday gatherings.
Ingredients:
– 1 lb venison tenderloin
– Salt and black pepper
– 2 tbsp olive oil
– 1 shallot, finely chopped
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, finely chopped
– 1/4 cup dry white wine
– 1 tbsp fresh thyme leaves
– 6 slices prosciutto
– 1 sheet of puff pastry, thawed
– 1 egg, beaten
– Flour, for dusting
Instructions:
1. Preheat the oven to 400°F (200°C). Season the venison tenderloin generously with salt and black pepper.
2. In a large skillet, heat the olive oil over medium heat. Add the shallot and garlic, sautéing until fragrant, about 1 minute.
3. Add the chopped mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Pour in the white wine and continue cooking until the liquid has evaporated. Stir in the fresh thyme leaves and season with salt and pepper to taste. Set the mushroom duxelles mixture aside to cool slightly.
5. On a sheet of plastic wrap, arrange the slices of prosciutto overlapping slightly to create a rectangular layer. Spread the mushroom mixture evenly over the prosciutto.
6. Place the seasoned venison tenderloin on top of the mushroom mixture and carefully roll it up tightly in the prosciutto, using the plastic wrap to help shape the roll. Chill in the refrigerator for 15-20 minutes.
7. On a lightly floured surface, unfold the puff pastry sheet. Remove the plastic wrap from the venison roll and place it in the center of the puff pastry.
8. Brush the edges of the puff pastry with the beaten egg. Carefully wrap the pastry around the venison, sealing the edges and trimming any excess pastry if needed. Place the Wellington seam-side down on a baking sheet lined with parchment paper.
9. Brush the entire Wellington with the remaining beaten egg, creating an egg wash for a golden finish.
10. Using a sharp knife, make shallow diagonal slashes on top of the pastry to allow steam to escape during baking. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the venison reaches your desired level of doneness.
11. Allow the Venison Wellington to rest for 10 minutes before slicing into thick portions and serving. Pair with your favorite sides like roasted vegetables or mashed potatoes for a complete meal.
With its impressive presentation and delicious flavors, Venison Wellington is a delightful dish that will elevate any special occasion or dinner gathering. Serve this culinary masterpiece as the centerpiece of your table and watch as your guests marvel at your culinary skills. Enjoy the rich flavors and tender venison encased in buttery puff pastry, creating a dish that is both elegant and satisfying.
