Venison Wellington

This is your basic beef Wellington adapted for venison. Its delicious and very easy but looks gourmet.

Venison Wellington 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

• 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

How to Make Venison Wellington

1. Preheat the oven to 450 degrees F (230 degrees C).

2. Melt 1 tablespoon butter in a hot pan over medium-high heat. Brown venison in the hot butter, about 2 minutes per side. Set meat aside.

3. Melt remaining butter in the pan over medium-high heat. Add mushrooms, onion, garlic, and Worcestershire sauce. Saute until mushrooms are soft, 5 to 7 minutes. Set aside and allow to cool.

4. Spread thyme, salt, and pepper onto a large cutting board and roll backstrap halves on top to form a coating of herbs. Wrap each piece of backstrap in enough bacon to cover it.

5. Unfold 1 puff pastry and place first piece of backstrap into the center. Bring the sides of the pastry together and pinch to seal. Repeat with other backstrap and remaining pastry. Place each into an ungreased baking dish.

6. Mix egg yolk and water together in a small bowl. Coat the tops of the dough.

7. Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C). Continue to bake until dough is golden brown, 10 to 15 minutes more.

Venison Wellington Nutritions

• Calories: 392.2 calories

• Carbohydrate: 25 g

• Cholesterol: 44.9 mg

• Fat: 27.8 g

• Fiber: 1.4 g

• Protein: 11 g

• SaturatedFat: 8.4 g

• ServingSize:

• Sodium: 510.3 mg

• Sugar: 1.4 g

• TransFat:

• UnsaturatedFat:

Venison Wellington Reviews

• This has potential but as written it does not work. For starters, it is missing an important step. It never does say what to do and where to add the onion/mushroom combo. I had to scramble and do a quick Google search for similar recipes and this is what I found. Shingle the bacon slices on a sheet of cling wrap. Spread the onion mushroom mix evenly over the bacon. Place backstrap on top of the bacon and roll so that the venison is completely encased in the bacon. From that point you can roll that roll in the puff pastry. Problem #2 was cook time. At 25 minutes this was at 106 F which is not safe. I ended up cooking for 45 minutes plus 10 minutes of resting to get it to 135 F. Overall great recipe and the puff pastry turns a beautiful color but this recipe needs some tweaks.