For best results, use high-quality puff pastry. Ensure the venison is completely cool before wrapping it in pastry to prevent the pastry from becoming soggy. A meat thermometer is essential for ensuring the venison is cooked to your desired level of doneness. Serve with a rich red wine reduction or a simple horseradish cream sauce.
Venison Wellington
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING10 People
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VIEWS9
Elevate your dinner party with this stunning Venison Wellington. A succulent venison tenderloin, embraced by savory mushroom duxelles, wrapped in crisp, golden puff pastry. A show-stopping dish that's surprisingly achievable.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol45 mg
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Fiber1 g
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Protein11 g
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Saturated Fat8 g
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Sodium510 mg
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Sugar1 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 450 degrees F (230 degrees C). (5 minutes)
02
StepMelt 1 tablespoon butter in a large, oven-safe skillet over medium-high heat. Sear venison on all sides until browned, about 2 minutes per side. Remove from skillet and set aside to cool slightly. (8 minutes)
03
StepAdd remaining 1 tablespoon butter to the skillet. Add mushrooms, onion, and garlic. Sauté until mushrooms are softened and have released their moisture, about 5-7 minutes. Stir in Worcestershire sauce. Remove from heat and allow to cool completely. (12 minutes)
04
StepSeason a cutting board generously with thyme, salt, and pepper. Roll each venison backstrap half in the mixture, ensuring an even coating. (5 minutes)
05
StepLay out bacon slices on a cutting board, slightly overlapping. Place a seasoned venison backstrap half at one end and wrap tightly with bacon. Repeat with the second backstrap. (10 minutes)
06
StepUnfold one sheet of puff pastry on a lightly floured surface. Place a bacon-wrapped backstrap in the center. Bring the sides of the pastry up and over the venison, pinching to seal tightly. Trim any excess pastry. Repeat with the second backstrap and remaining pastry. (15 minutes)
07
StepPlace each Wellington seam-side down in an ungreased baking dish. (2 minutes)
08
StepIn a small bowl, whisk together egg yolk and water. Brush the tops of the Wellingtons with the egg wash. (3 minutes)
09
StepBake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until the pastry is golden brown and the internal temperature of the venison reaches 130-135 degrees F for medium-rare, about 10-15 minutes more. (25 minutes)
10
StepLet the Wellington rest for 10 minutes before slicing and serving. (10 minutes)
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RECIPE REVIEWS
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Lessie Kuhn
Jul 1, 2025I was a little intimidated to make Wellington, but this recipe was surprisingly easy to follow. The result was restaurant-quality!
Cale Shields
Jun 29, 2025My family loved this! I will definitely be making it again for special occasions.
Sigurd Ohara
Jun 28, 2025I added a bit of truffle oil to the mushroom mixture and it took the dish to the next level.
Shaun Nikolaus
Jun 28, 2025I found that using a sharp serrated knife helped me slice the Wellington neatly.
Pearl Schaden
Jun 26, 2025The thyme and bacon combination is genius! It really complements the venison flavor.
Parker Greenfelder
Jun 24, 2025Resting the Wellington before slicing is crucial for keeping the juices in. Don't skip this step!
Jolie Gibson
Jun 19, 2025This recipe was a huge hit at my dinner party! The venison was perfectly cooked and the pastry was so flaky.
Rozella Jerde
Jun 19, 2025Be careful not to overcook the venison. It's best served medium-rare to medium for the best flavor and texture.