Venison Wellington with a Mushroom Sauce
Posted by Jim Rolfe on
Uses: Fancy meal for special guest
Inspirations: Bored and I love cooking deer meat.
Serves: 4
Ingredients:
- Cut the chateaubriand (best part of the deer backstrap) (6-8 inches) from deer
- 4 pints of mushrooms (white and baby bellas)
- 6 large shallots
- Cluster of garlic
- Box of puff pastry
- Dijon mustard
- Pack of thin prosciutto slices
- 2 T of butter
- 2 eggs - beaten
- Rolfe Rub
- Sauce
- Trimmings from the backstrap
- Red wine
- Box of beef broth
- 2 T of flour
- 2 T of butter
Prepare:
- In a processor or with knife – finely chop 3 pints of mushrooms and 4 shallots and 4 cloves of garlic
- Sautee the veg mixture with 2 to 3 T of butter and drain out the remaining liquid
- Bring meat to room temp and sprinkle all sides with Rolfe Rub
- Briefly brown each side of meat in a skillet and remove and let cool
- Once cooled cover meat in mustard
- Once veggies and meat have cooled its time to assemble
- Lay –out some plastic wrap
- Lay out 3-4 sheets of the prosciutto slice
- Spread the veggie mixture to cover all of the prosciutto
- Place the mustard covered meat on top of mixture and with the plastic wrap, roll into a log
- Place in fridge for 10 mins
- Roll out sheets of puff pastry – thin
- Place roll of meat on the puff pastry and roll up – tuck the ends under
- Score the top and place in fridge for 15 mins
- Brush on an egg wash and cook – 35-40 mins on 425 degrees
Sauce
- Add extra veggies and small amount of meat trimmings to a skillet and sauté
- Add ½ cup of wine
- Add 1 cup of beef broth
- Once cooked for 20 mins – strain the liquid and place back into skillet and add butter for creaminess
- enjoy and POW