Delicious Venison Wellington Recipe with a Flaky Pastry Crust

This Venison Wellington recipe is a show-stopping dish that is perfect for special occasions. Tender venison is wrapped in a flaky puff pastry crust along with a savory mushroom duxelles, creating a dish that is sure to impress your guests. The rich flavors and elegant presentation make this dish a standout.

Ingredients

• 2 lb venison loin
• 1 package puff pastry
• 8 oz mushrooms, chopped
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 tbsp olive oil
• 1 tsp thyme
• 1/2 cup red wine
• Salt and pepper to taste
• 1 egg, beaten

Directions

1. Season the venison loin with salt and pepper. Sear in a hot pan until browned on all sides. Let cool.
2. In the same pan, sauté the mushrooms, garlic, and shallot in olive oil until soft. Add thyme and red wine, cook until reduced.
3. Roll out the puff pastry and place the mushroom mixture in the center. Top with the venison loin. Wrap the pastry around the venison, sealing the edges with the beaten egg.
4. Brush the pastry with the remaining egg wash. Bake at 400°F for 40 minutes or until the pastry is golden brown.
5. Let the Wellington rest for 10 minutes before slicing and serving.

Interesting Facts