Venison wellington

A luxurious twist on the classic Beef Wellington, this dish features tender venison loin wrapped in a rich mushroom duxelles, savory prosciutto, and flaky puff pastry. Perfect for special occasions, the Venison Wellington combines earthy and refined flavors that elevate any dining experience.

Ingredients:

• For the Venison:
  • 500g (1 lb) venison loin, trimmed
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme leaves
  • Salt and freshly ground black pepper
• For the Mushroom Duxelles:
  • 250g (8 oz) mushrooms (button, cremini, or wild), finely chopped
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons dry white wine or Madeira
  • Salt and freshly ground black pepper
• Assembly:
  • 6–8 slices of prosciutto
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten, for egg wash

Directions:

1. Prepare the Venison:
   • Season the venison loin generously with salt, pepper, and thyme leaves.
   • Heat olive oil in a skillet over medium-high heat and sear the venison on all sides until browned. This should take about 2–3 minutes per side.
   • Remove the venison from the skillet and let it cool completely.
2. Make the Mushroom Duxelles:
   • In the same skillet, melt the butter over medium heat. Add the shallots and garlic, cooking until softened.
   • Add the chopped mushrooms and thyme, cooking until the mixture is dry and most of the liquid has evaporated, about 10–12 minutes.
   • Stir in the white wine or Madeira and cook until fully absorbed. Season with salt and pepper, then let the mixture cool.
3. Assemble the Wellington:
   • Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices slightly overlapping to form a rectangle large enough to wrap around the venison.
   • Spread the cooled mushroom duxelles evenly over the prosciutto.
   • Place the seared venison in the center, and using the plastic wrap, roll the prosciutto tightly around the venison. Twist the ends of the plastic wrap to seal and refrigerate for 30 minutes.
4. Wrap in Puff Pastry:
   • Roll out the puff pastry on a floured surface to a rectangle large enough to enclose the venison.
   • Remove the plastic wrap from the prosciutto-wrapped venison and place it in the center of the puff pastry.
   • Brush the edges of the pastry with beaten egg, then fold and seal the pastry around the venison. Trim any excess and ensure the seam is on the bottom.
   • Brush the top of the pastry with more egg wash and refrigerate for 20 minutes.
5. Bake the Wellington:
   • Preheat the oven to 200°C (400°F).
   • Place the pastry-wrapped venison on a parchment-lined baking sheet. Using a sharp knife, score the pastry with decorative patterns.
   • Bake for 25–30 minutes, or until the pastry is golden brown and the internal temperature of the venison reaches 55°C (130°F) for medium-rare.
6. Rest and Serve:
   • Let the Wellington rest for 10 minutes before slicing. Serve with a red wine reduction, roasted vegetables, or mashed potatoes for an elegant meal.

Enjoy the tender, flavorful venison wrapped in golden pastry that will impress your guests!