Venison Wellington Recipe

Recipesfull introduces to you: Pork Recipes. (Venison Wellington Recipe). This is your basic beef Wellington adapted for venison. It's delicious and very easy but looks gourmet.

Brief

Prep 30 mins

Cook: 30 mins

Total: 1hr

Servings: 10

Yield: 10 servings

Venison Wellington Recipe

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

German Schwenkbraten

Meat and Poultry

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 the 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. Saute 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 on top to form a coating of herbs. Wrap each piece of backstrap in enough bacon to cover it.

Step 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.

Step 6

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

Step 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.

Nutritional Information

Venison Wellington Recipe

Servings Per Recipe:10

Calories: 392.2

% Daily Value *

Protein: 11g 22%

Carbohydrates: 25g 8%

Dietary Fiber: 1.4g 6%

Sugars: 1.4g

Fat: 27.8g 43%

Saturated Fat: 8.4g 42%

Cholesterol: 44.9mg 15%

Vitamin A Iu: 118.2IU 2%

Niacin Equivalents: 6.6mg 51%

Vitamin B6: 0.1mg 8%

Vitamin C: 1.9mg 3%

Folate: 48.9mcg 12%

Calcium: 23mg 2%

Iron: 2.3mg 13%

Magnesium: 18.1mg 7%

Potassium: 240.1mg 7%

Sodium: 510.3mg 20%

Thiamin: 0.3mg 34%

Calories From Fat: 250.5

*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.