Venison Wellington

Name: Venison Wellington
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 servings
Cuisine: British
Ingredients: 1 lb Bacon; 2 tbsp Butter; 1 whole Eggs; 2 whole Garlic; 1 tbsp Ground Thyme; 1 whole Onion; 17.5 oz Puff Pastry Sheets; 1 dash Salt & Pepper; 10 oz Sliced Mushrooms; 1 whole Venison; 1 tbsp Water; 0.5 tbsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 British High-Protein 💪Comfort-Food

Venison Wellington pairs seared backstrap with a buttery mushroom-onion duxelles, all wrapped in flaky puff pastry for a rich, savory bite. Smoky bacon adds depth while thyme and Worcestershire bring aromatic warmth. Serve it for a dinner party or a special weeknight when you want something elegant and satisfying.

Prep30 mins
Cook30 mins
Serves10
DifficultyMedium

1

Preheat the oven to 450 degrees F (230 degrees C).
2

Melt 1 tablespoon butter in a hot pan over medium-high heat. Sear the venison in the hot butter until browned, about 2 minutes per side. Set the meat aside.
3

Melt the remaining butter in the pan over medium-high heat. Add the mushrooms, onion, garlic, and Worcestershire sauce. Cook, stirring, until the mushrooms are soft, 5 to 7 minutes. Set aside to cool.
4

Spread the thyme, salt, and pepper on a large cutting board and roll the backstrap halves in the mixture to coat with the herbs. Wrap each piece of backstrap with enough bacon to cover.
5

Unfold 1 puff pastry and place the first piece of backstrap in the center. Bring the sides of the pastry together and pinch to seal. Repeat with the second backstrap and the remaining pastry. Place each in an ungreased baking dish.
6

Stir the egg yolk and water together in a small bowl; brush the tops of the dough.
7

Bake in the preheated oven for 10 minutes. Reduce the heat to 425 degrees F (220 degrees C). Continue baking until the dough is golden brown, 10 to 15 minutes more.