📝 About This Recipe
This sophisticated twist on the classic Beef Wellington swaps traditional fillet for lean, iron-rich venison backstrap, offering a deeper and more complex flavor profile. Wrapped in a savory layer of earthy wild mushroom duxelles, salty prosciutto, and buttery golden puff pastry, this dish is the ultimate celebration of wild game. It is a show-stopping centerpiece that balances the elegance of French technique with the rugged, soul-warming essence of the forest.
🥗 Ingredients
The Roast
- 20-24 ounces Venison Loin (Backstrap) (trimmed of all silver skin and tied if necessary)
- to taste Kosher Salt and Black Pepper (freshly cracked)
- 2 tablespoons Grapeseed Oil (for searing)
- 2 tablespoons English Mustard (for brushing the meat)
Mushroom Duxelles
- 1 pound Cremini and Shiitake Mushrooms (finely minced in a food processor)
- 1 large Shallot (very finely diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves only)
- 2 tablespoons Unsalted Butter
Assembly
- 8-10 slices Prosciutto di Parma (thinly sliced)
- 1 sheet Puff Pastry (thawed but chilled)
- 1 large Egg (beaten with a splash of water for egg wash)
- 1 teaspoon Flaky Sea Salt (for finishing)
Red Wine Jus
- 1 cup Beef or Game Stock (high quality or homemade)
- 1/2 cup Dry Red Wine (such as Cabernet or Syrah)
- 1 tablespoon Cold Butter (cubed)
👨🍳 Instructions
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1
Season the venison loin generously with salt and pepper. Heat grapeseed oil in a heavy skillet over high heat until shimmering.
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2
Sear the venison quickly for 1-2 minutes per side until browned all over. Do not cook through; the goal is a hard sear. Remove and immediately brush with English mustard while hot. Set aside to cool completely.
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3
Prepare the duxelles: Pulse mushrooms in a food processor until they resemble coarse breadcrumbs. Sauté in a dry pan over medium heat to release moisture.
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4
Once the mushroom moisture has evaporated, add butter, shallots, garlic, and thyme. Sauté for 5-8 minutes until fragrant and very dry. Season with salt and pepper, then cool completely in the fridge.
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5
Lay a large piece of plastic wrap on your counter. Arrange prosciutto slices in an overlapping rectangle large enough to wrap the venison.
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6
Spread the chilled mushroom duxelles in an even layer over the prosciutto, leaving a small border at the edges.
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7
Place the venison at the edge of the prosciutto. Using the plastic wrap to help you, roll the venison tightly into a cylinder. Twist the ends of the plastic wrap like a candy wrapper to tighten. Chill for at least 30 minutes.
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8
Preheat your oven to 425°F (220°C). Roll out the puff pastry on a lightly floured surface into a rectangle.
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9
Unwrap the chilled venison log and place it on the pastry. Brush the edges of the pastry with egg wash, then roll the pastry around the meat, trimming any excess. Seal the ends and the seam tightly.
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10
Place the Wellington seam-side down on a parchment-lined baking sheet. Brush the entire exterior with egg wash. Use the back of a knife to lightly score a decorative pattern into the pastry.
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11
Bake for 20-25 minutes, or until the pastry is deep golden brown and the internal temperature of the venison reaches 125°F (52°C) for medium-rare.
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12
While the Wellington bakes, simmer the red wine and stock in a small saucepan until reduced by half. Whisk in the cold butter at the end for a glossy finish.
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13
Crucial Step: Let the Wellington rest for at least 10 minutes before slicing. This allows the juices to redistribute and ensures the pastry stays crisp.
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14
Slice into thick rounds using a serrated knife and serve with the red wine jus drizzled alongside.
💡 Chef's Tips
Always ensure the mushroom duxelles is 'bone dry' before assembly; any remaining moisture will result in a soggy bottom pastry. Chilling the meat log after wrapping it in prosciutto is essential for maintaining a tight, round shape during the final bake. Use a meat thermometer to pull the venison out at 125°F; venison is very lean and will become tough if cooked past medium. If you don't have English mustard, Dijon is a suitable substitute, though it lacks the signature sharp 'bite' of the original recipe. For a professional look, use a lattice cutter on a second thin layer of puff pastry to drape over the main roll.
🍽️ Serving Suggestions
A bold, tannic red wine like a Northern Rhône Syrah or a California Cabernet Sauvignon pairs beautifully with the gamey notes. Serve alongside honey-glazed roasted root vegetables or a silky parsnip purée. A side of sautéed garlicky kale or creamed spinach provides a vibrant color contrast and cuts through the rich pastry. For a classic touch, add a spoonful of red currant jelly to the plate for a hint of sweetness that complements wild game.