This is your basic beef Wellington adapted for venison. This venison Wellington is delicious and very easy but looks gourmet.
Ingredients
- 2 tablespoons butter, divided, or as needed
- 1 venison backstrap, cut in half
- 1 (10 ounce) package sliced fresh mushrooms
- 1 medium onion, diced
- 2 cloves garlic, diced
- ½ tablespoon Worcestershire sauce
- 1 tablespoon ground thyme, or to taste
- salt and ground black pepper to taste
- 1 pound bacon, or as needed
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 egg yolk
- 1 tablespoon water, or as needed
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Melt 1 tablespoon butter in a hot pan over medium-high heat. Brown venison in hot butter, about 2 minutes per side. Set meat aside.
Step 3
Melt remaining butter in the pan over medium-high heat. Add mushrooms, onion, garlic, and Worcestershire sauce. Saut? until mushrooms are soft, 5 to 7 minutes. Set aside and allow to cool.
Step 4
Spread thyme, salt, and pepper onto a large cutting board and roll backstrap halves in mixture to form a coating of herbs. Wrap each piece of backstrap in enough bacon to cover.
Step 5
Unfold 1 puff pastry and place first piece of backstrap into the center. Bring sides of pastry together and pinch to seal. Repeat with second backstrap and remaining pastry. Place each into an ungreased baking dish.
Step 6
Mix egg yolk and water together in a small bowl; brush tops of dough.
Step 7
Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C). Continue baking until dough is golden brown, 10 to 15 minutes more.
Cook’s Note:
Remember to take puff pastry package out of the refrigerator and follow package directions to thaw. If you forget, place individual pastries on a plate and microwave for 10 seconds. Remove and check. If not completely thawed, continue microwaving until thawed.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 392 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat8g | 42% |
Cholesterol45mg | 15% |
Sodium510mg | 22% |
Total Carbohydrate25g | 9% |
Dietary Fiber1g | 5% |
Total Sugars1g | |
Protein11g | |
Vitamin C2mg | 10% |
Calcium23mg | 2% |
Iron2mg | 13% |
Potassium240mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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