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


  • 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


  • 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


  • 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

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