Venison Wellington Recipe

Live Wild Eat Wild

You asked, and I’ve answered. The long awaited Venison Wellington Recipe! Ah Vension (or beef) Wellington. One of the pinnacles of indulgent eating. A tender cut of meat, wrapped in a duxelle, wrapped in prosciutto, wrapped in puff pastry. It’s layer after layer of delicious flavors that are sure to blow your mind. Whether its Christmas, New Years, Valentines, your Anniversary, graduation, or any other special occasion, this Venison Wellington recipe is sure to impress anyone. And it’s pretty darn easy if you ask me! So no need to keep it for only special occasions. I made it for a Tuesday dinner with my family. The real key here is to utilize ingredients that compliment the venison. The traditional beef wellington utilizes button or portobello mushrooms in a duxelle (aka a fancy name for shallot and mushroom mixture), which go great with beef. For venison, it’s great to have an earthier, meatier mushroom that goes with the stronger venison flavor. Morel and Shiitake mushrooms are the perfect match. Top it off with just a hint of juniper berries, and you’ve got yourself a match made in flavor heaven.

This venison wellington recipe makes enough to serve 6 people. Feel free to adjust your recipe up or down, depending how many people you’re serving. A good rule of thumb is to consider 1/3 lb of backstrap per guest.

VENISON WELLINGTON RECIPE INGREDIENTS

For the Venison Wellington:

Two 1 lb trimmed venison loins (backstrap)
4-6 juniper berries
Freshly ground black pepper
Coarse sea salt
6 sprigs of fresh thyme leaves
2 Tbsp. olive oil
2 Tbsp. English mustard
12 slices Prosciutto or Parma Ham
1 package puff pastry (contains two sheets of puff pastry) – These most often come frozen, so be sure that you defrost the puff pastry according to the instructions on the package
3 egg yolks, beaten

For the Duxelles (mushroom and shallot mixture):

1 1/2 pounds Morel and Shiitake mushrooms – or whatever mushrooms you like
2 shallots, peeled and chopped
4 cloves garlic, peeled and chopped
2 sprigs fresh thyme leaves
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Coarse Kosher salt
freshly ground black pepper

VENISON WELLINGTON RECIPE DIRECTIONS

1. SEAR THE VENISON: In a mortar and pestle, grind the juniper berries, salt, pepper, and thyme together. Take the seasoning and rub liberally all over the venison backstraps. Add butter and olive oil to a large pan over HIGH heat. Sear the backstraps on all sides, 2-3 minutes, to ensure a crust forms on all sides. Set aside, and after it has slightly cooled, brush the backstrap liberally with English mustard. Place in the refrigerator to completely chill. It is extremely important that the venison be a cool as possible throughout the entire cooking process.

2. MAKE THE DUXELLES: In a food processor, add the mushrooms, shallots, garlic, and thyme leaves to pulse until finely chopped. It should make a coarse wet paste when done. Add the butter and olive oil to a large pan over medium heat. Add the mushroom and shallot mixture and saute for 8-10 minutes, or until the mixture has released its liquid and most of it has evaporated. Season with salt and pepper, and set aside to cool.

3. LAY THE PROSCIUTTO: Lay out a 16-24″ length sheet of plastic wrap. This will be used to wrap the venison wellington with the duxelles and prosciutto. Lay the prosciutto out in a shingle pattern, approximately 1″ wider the length of the venison backstrap. Make sure it covers enough of the sheet to completely wrap around the backstrap. Repeat for the 2nd backstrap.

4. SPREAD THE DUXELLES: Evenly separate the duxelles into two portions, one for each sheet of prosciutto. Spread the cooled duxelles across the sheet of prosciutto, spreading in a thin layer to evenly cover the backstrap.

5. WRAP THE BACKSTRAP: Evenly separate the duxelles into two portions, one for each sheet of prosciutto. Spread the cooled duxelles across the sheet of prosciutto, spreading in a thin layer to evenly cover the backstrap. Place the backstrap on the center of the prosicutto and duxelle, and use the plastic wrap to roll the sheet onto the backstrap. tightly wrap completely around the backstrap. Twist the ends of the plastic wrap to ensure that all air is squeezed out of the package, and a uniform shape is created.

6. CHILL: Place the prosciutto and duxelle-wrapped backstrap back in the fridge for at least 30 minutes to chill.

7. PREP THE PUFF PASTRY: Unroll the sheet of puff pastry onto a flour covered counter top, and roll out to a thin sheet, with enough pastry to completely encase the wrapped backstrap. A good rule of thumb is to roll it out to at least 1″ larger around all edges than the sheet of prosciutto. Transfer the puff pastry onto a plastic wrap sheet. You will most likely need to have a layered sheet of plastic wrap to ensure you have enough plastic to extend beyond all edges of the puff pastry. Unwrap the chilled proscitutto/duxelle/backstrap package and place in the center of the puff pastry sheet. Brush the egg wash around all edges of the puff pastry. Use the plastic wrap to roll the puff pastry over the backstrap, and fully enclose the meat. Trim off any excess puff pastry on the sides, and tuck underneath the meat like you would when wrapping a Christmas present. Only this present tastes much better! Wrap the plastic wrap around the puff pastry just like you did with the prosicutto and duxelles, and place it all back in the fridge. AGAIN. DO NOT SKIP THIS STEP. It’s absolutely critical that you chill the meat back down as cool as possible so that the puff pastry can properly cook without over cooking the venison inside. Wait 30 more minutes. In the meantime, turn on your oven to 425° F.

8. FINISH THE PASTRY: Unwrap the puff pastry from the plastic wrap. Using the remaining egg wash, brush the entire outside of the puff pastry with a thin layer of egg wash. Then, using the back edge of a small knife, score the puff pastry in whatever decorative manner you see fit. Place on a parchment paper-lined sheet, and insert a meat thermometer if you have one. If you haven’t gotten one yet, you can get the one I used – ThermoPro Wireless Meat Thermometer. Oh and it’s only $30 bucks! A proper meat thermometer is SO helpful when making venison, as the lean meat can overcook very easily. And with a venison wellington recipe, you don’t want to overcook it!

9. BAKE IT: Bake the Venison Wellington in a 425° F oven for 20-30 minutes. This is where the meat thermometer is exceptionally helpful. You need to cook to an internal temperature of 125° F, and a golden brown puff pastry on the outside. Once done, remove and set aside to rest for AT LEAST 15 minutes. These will hold their temperature remarkably well, so don’t worry that they will get cold before you can serve.

10. SERVE IT UP: Has the Venison Wellington been rested all the way? If not, keep waiting. I know it’s tempting to immediately cut into it, but let it rest. Don’t give in to temptation. Your patience will be rewarded, and the juices will stay in the meat. Transfer the Venison Wellington to a carving tray or cutting board, and cut into 1″ thick slices. Don’t slice it thin! Thick cuts will help to retain the heat, and keep the puff pastry from falling apart. And now it’s time to enjoy this beautiful, delicious dish! This Venison Wellington Recipe is one of the most beautiful dishes you can make, and it’s guaranteed to impress. When you make it (and I know you will) be sure to tag #livewildeatwild so we can see your handiwork!