Venison Wellington Recipe
Venison Wellington is a luxurious twist on the classic Beef Wellington, blending rich, gamey venison with the earthy depth of wild mushrooms, herbs, and crisp, golden puff pastry.
This dish captures the essence of elegance and comfort, perfect for a quiet evening of indulgence where each bite offers something truly special.
The venison is wrapped in prosciutto and a fragrant mushroom duxelles, enhanced with rosemary and chestnuts to create a harmonious blend of flavors and textures.
A splash of Madeira wine adds subtle sweetness, elevating the dish to new heights.
Every step in the preparation builds layers of flavor, culminating in a beautifully baked Wellington that’s a show-stopping centerpiece and a delight to savor.
Prep Time: 40-50 minutes
Chilling Time: 30 minutes
Cooking Time: 40-45 minutes
Resting Time: 10 minutes
Ingredients:
- 1 kg venison loin, trimmed
- Salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp Dijon mustard
- 500 g mixed mushrooms (e.g., cremini, shiitake, and portobello), finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 50 g butter
- 100 ml red wine
- 50 ml Madeira or Port wine (optional, for extra richness)
- 100 g chestnuts, cooked and chopped (optional, for a nutty flavor)
- 100 g baby spinach, wilted and squeezed dry
- 8 slices prosciutto
- 500 g puff pastry
- 2 eggs, beaten (for egg wash)
- 1 tbsp whole-grain mustard (optional, for added texture)
- 1 tbsp cream or creme fraiche (for brushing the pastry, optional)
Method:
- Season the venison loin with salt and pepper. Heat the vegetable oil in a large skillet over high heat. Sear the venison on all sides until browned, about 2-3 minutes per side. Remove from heat, brush with Dijon mustard, and refrigerate.
- In the same skillet, melt the butter over medium heat. Add the shallots and garlic, cooking until softened, about 3 minutes. Add the mixed mushrooms, thyme, and rosemary, cooking until the mushrooms release their moisture and it evaporates, about 10 minutes. Add the red wine and Madeira (if using), cooking until the liquid is absorbed. Stir in the chopped chestnuts (if using) and season with salt and pepper. Set aside to cool.
- On a large piece of plastic wrap, lay out the prosciutto slices slightly overlapping to form a rectangle large enough to wrap around the venison. Spread the cooled mushroom mixture over the prosciutto. Scatter the wilted spinach over the mushroom layer.
- Place the venison loin in the center of the mushroom-covered prosciutto. Use the plastic wrap to tightly roll the prosciutto and mushroom mixture around the venison, twisting the ends to secure. Refrigerate for 30 minutes.
- Preheat the oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface to a rectangle large enough to wrap around the venison. If desired, spread a thin layer of whole-grain mustard on the pastry before placing the venison.
- Unwrap the venison from the plastic and place it in the center of the pastry. Fold the pastry around the venison, sealing the edges with egg wash. Trim any excess pastry. For an extra touch, brush the pastry with cream or creme fraiche for added richness and a golden finish.
- Place the Wellington seam-side down on a baking sheet. Brush the entire pastry with egg wash and score the top with a sharp knife to create a decorative pattern. Bake for 40-45 minutes for medium-rare, or until the pastry is golden brown and the internal temperature of the venison reaches 54°C (130°F). Let rest for 10 minutes before slicing.
- Slice and serve the Venison Wellington with your choice of sides, such as roasted root vegetables or a rich red wine sauce. Consider a side of creamy mashed potatoes or a parsnip puree to complement the rich flavors.
Ingredients
- 1 kg venison loin, trimmed
- Salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp Dijon mustard
- 500 g mixed mushrooms (e.g., cremini, shiitake, and portobello), finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 50 g butter
- 100 ml red wine
- 50 ml Madeira or Port wine (optional, for extra richness)
- 100 g chestnuts, cooked and chopped (optional, for a nutty flavor)
- 100 g baby spinach, wilted and squeezed dry
- 8 slices prosciutto
- 500 g puff pastry
- 2 eggs, beaten (for egg wash)
- 1 tbsp whole-grain mustard (optional, for added texture)
- 1 tbsp cream or creme fraiche (for brushing the pastry, optional)
Instructions
- Season the venison loin with salt and pepper. Heat the vegetable oil in a large skillet over high heat.
- Sear the venison on all sides until browned, about 2-3 minutes per side. Remove from heat, brush with Dijon mustard, and refrigerate.
- In the same skillet, melt the butter over medium heat. Add the shallots and garlic, cooking until softened, about 3 minutes.
- Add the mixed mushrooms, thyme, and rosemary, cooking until the mushrooms release their moisture and it evaporates, about 10 minutes.
- Add the red wine and Madeira (if using), cooking until the liquid is absorbed.
- Stir in the chopped chestnuts (if using) and season with salt and pepper. Set aside to cool.
- On a large piece of plastic wrap, lay out the prosciutto slices slightly overlapping to form a rectangle large enough to wrap around the venison.
- Spread the cooled mushroom mixture over the prosciutto. Scatter the wilted spinach over the mushroom layer.
- Place the venison loin in the center of the mushroom-covered prosciutto.
- Use the plastic wrap to tightly roll the prosciutto and mushroom mixture around the venison, twisting the ends to secure. Refrigerate for 30 minutes.
- Preheat the oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface to a rectangle large enough to wrap around the venison.
- If desired, spread a thin layer of whole-grain mustard on the pastry before placing the venison.
- Unwrap the venison from the plastic and place it in the center of the pastry.
- Fold the pastry around the venison, sealing the edges with egg wash. Trim any excess pastry.
- For an extra touch, brush the pastry with cream or creme fraiche for added richness and a golden finish.
- Place the Wellington seam-side down on a baking sheet. Brush the entire pastry with egg wash and score the top with a sharp knife to create a decorative pattern.
- Bake for 40-45 minutes for medium-rare, or until the pastry is golden brown and the internal temperature of the venison reaches 54°C (130°F). Let rest for 10 minutes before slicing.
- Slice and serve the Venison Wellington with your choice of sides, such as roasted root vegetables or a rich red wine sauce.
- Consider a side of creamy mashed potatoes or a parsnip puree to complement the rich flavors.
