venison Wellington
Ingredients
- 1.5 lb venison loin, trimmed of silverskin and sinew
- 2 tbsp kosher salt
- 1 tbsp freshly cracked black pepper
- 3 tbsp duck fat, divided
- 8 oz cremini mushrooms, finely minced
- 2 oz shallots, minced
- 2 cloves garlic, minced
- 2 oz pâté de foie gras
- 1 tbsp fresh thyme leaves
- 8 oz prosciutto di Parma, thinly sliced
- 1 lb all-butter puff pastry, thawed
- 1 egg yolk, for egg wash
- 2 tbsp Dijon mustard
Instructions
- Pat venison loin dry with paper towels. Season aggressively with 1.5 tbsp kosher salt and 0.5 tbsp black pepper. Heat 2 tbsp duck fat in a cast-iron skillet over medium-high heat until smoking. Sear venison 90 seconds per side to develop crust, then 2 minutes on ends. Internal temperature should reach 120°F. Transfer to a plate to rest 8 minutes, then brush entire surface with Dijon mustard.
- While venison rests, heat remaining 1 tbsp duck fat in a sauté pan over medium heat. Add minced mushrooms, shallots, and garlic. Cook 12-14 minutes, stirring frequently, until all moisture has evaporated and mixture is deeply caramelized and pasty. Season with 0.5 tbsp salt, 0.5 tbsp pepper, and fresh thyme. Cool 5 minutes, then fold in pâté de foie gras until combined. This duxelles should be dense and spreadable.
- Lay 6-8 slices prosciutto on a 12-inch square of plastic wrap, overlapping slightly to form a rectangle. Spread duxelles evenly across prosciutto in a thin layer. Place seared venison loin on the near edge and roll tightly using the plastic wrap, creating a uniform cylinder. Twist ends to seal, refrigerate 10 minutes.
- Roll out puff pastry on a floured surface to a 10x14 inch rectangle, approximately 1/8 inch thick. Remove venison from plastic and place at center of pastry. Wrap pastry around venison, sealing seam with water and pressing gently. Trim excess pastry and reserve for decoration. Brush entire surface with egg wash.
- Score the pastry decoratively in a crosshatch pattern without cutting through to the meat. Cut thin strips from reserved pastry and arrange diagonally across top, pressing gently and brushing with additional egg wash. Chill wrapped Wellington 15 minutes while oven preheats to 400°F.
- Bake on a parchment-lined baking sheet for 28-32 minutes until pastry is deep golden brown and internal temperature of venison reaches 130°F for medium-rare. If pastry browns too quickly before venison finishes cooking, tent loosely with foil after 20 minutes.
- Rest Wellington on a cutting board for 8-10 minutes before slicing. Slice between the pastry seams with a sharp knife using a gentle sawing motion to maintain pastry integrity. Serve immediately with red wine reduction or juniper berry gastrique.
Inspired by Sylvain Delpique’s winning venison wellington. This is a plausible recreation, not the chef’s original recipe.