As you know I am always trying something different with venison. So for New Years dinner I looked at several Wellington recipes tweaked a few and came up with this one. It worked extremely well for the tenderloins except, no pink in the middle. Since venison tenderloins are a small piece of meat they cooked quickly. If you decide to use a backstrap piece, pork or beef tenderloin the meat should have that nice pink middle due to its size….as Wellington is looking for.
- 2 Tenderloin of venison
- 1 small box brown mushrooms finely chopped
- 1/2 shallot finely chopped
- olive oil 2-3 tablespoons
- 2 tablespoons butter
- prosciutto 1 package or 2 thin slices per tenderloin
- grey poupon mustard
- puff pastry thawed
- 2 tablespoons red wine
- 1 egg beaten
- Beef stock about 1 cup,
- thyme:fresh or dried 1/2 teaspoon
In a skillet heat olive oil until smoking, add meat and seare, you want this as brown as you can get without cooking the meat. (hot and fast) The venison is small so the hotter the skillet the better…it will cook fast.
Remove place on a plate and let cool. In the same skillet add butter, shallots and mushrooms, after stirring for a bit add red wine and cook down, about 10-15 minutes. Set aside.
Preparing the Wellington: lay out some plastic wrap, place one sheet of puff pastry dough on wrap, cover with another sheet of plastic wrap and roll out to 1/4 inch, or enough to wrap pastry around the meat and seal edges. But don’t do that yet. Once dough is ready remove inside plastic wrap, place mushroom mixture on dough, smearing it all over. If two tenderloins divide it up evenly. Next lay prosciutto slices (1 layer) over mushrooms, all the way to the edges of the pastry, then with the back of a spoon smear mustard lightly over prosciutto…all the way to the edges too. Now place the cooled tenderloin in the middle and wrap the dough around it sealing the ends and edges. Use the plastic wrap to help you make a tight roll. Refrigerate for 5-10 minutes in the plastic wrap, while heating up the oven to 400.
I used a beef stock and thyme heated up for a juice under the Wellington during serving. While cooking the tenderloin you can turn the heat up on medium, this will get the flavors blending.
When oven is hot, unwrap from the plastic and place Wellington on a greased or parchment papered cookie sheet. Brush pastry with beaten egg wash. Bake for 20 minutes of until pastry is brown. Let sit a minute of two before serving. Serve with juice on your plate, then place the Wellington on top.
If using venison tenderloins cut the pastry sheet in half for the tenderloins to fit better.
As always we hope you enjoy.