Best 7 Venison Wellington Recipes

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Venison wellington is a mouthwatering dish that combines the rich, gamey flavor of venison with the flaky, buttery pastry of puff pastry. It's a perfect dish for special occasions or a romantic dinner, and it's sure to impress your guests. With its elegant presentation and delectable flavor, venison wellington is a dish that will surely be remembered.

Let's cook with our recipes!

VENISON WELLINGTON



Venison wellington image

Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard

Provided by James Martin

Categories     Main course

Time 2h10m

Number Of Ingredients 16

700g trimmed loin of venison
1 tbsp olive oil, plus a little extra
1½ tbsp English mustard
50g butter
1 large shallot, finely chopped
1 garlic clove, crushed
400g chestnut mushroom, very finely chopped in a food processor
1 tbsp finely chopped thyme leaves
1 tbsp finely chopped parsley
2 tbsp brandy
12 slices prosciutto
plain flour, for dusting
375g pack all-butter puff pastry
2 egg yolks, beaten
mashed root veg
gravy

Steps:

  • For detailed step-by-step images to help with creating your wellington, visit our guide page. Firstly, dry the venison with kitchen paper, then season well. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Brush with mustard, leave to cool, then chill for 20 mins. Reserve any juices for the gravy.
  • Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Add the brandy and cook until it's evaporated. Leave to cool.
  • Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.
  • Place the fillet in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.
  • Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30 mins to firm up.
  • On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.
  • Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.
  • Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.
  • Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.
  • Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.
  • Chill for at least 30 mins or up to 24 hrs. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat the oven to 220C/200C fan/gas 7.
  • Lightly oil a non-stick baking tray and heat until hot. Put the wellington on the tray and bake for 30 mins (35 mins for well done). Remove from oven, brush with extra egg and rest for 20 mins.
  • To make venison gravy, melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 thyme sprig, and cook until soft. Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. Add 400ml beef stock and any reserved juices from the venison, then reduce again by two-thirds until syrupy. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving.

Nutrition Facts : Calories 687 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 2.8 milligram of sodium

VENISON WELLINGTON



Venison Wellington image

If you've never tasted wild venison you're in for a real treat. Not only is it leaner than beef, but it's a great source of zinc and iron, too. This fancy, flavour-packed Wellington (as seen on Friday Night Feast) has all the makings of a show-stopping feast. Next-level deliciousness.

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Dinner Party     Venison     Lunch & dinner recipes

Time 1h

Yield 6 - 8

Number Of Ingredients 14

1 kg centre fillet of free-range venison, (I used wild British fallow)
1 teaspoon juniper berries
½ a bunch of fresh thyme, (15g)
3 sprigs of fresh rosemary
olive oil
400 g mixed mushrooms
25 g dried porcini mushrooms
1 clove of garlic
1 small knob of unsalted butter
truffle oil
1 whole nutmeg, for grating
plain flour, for dusting
1 x 500 g block of all-butter puff pastry
1 large free-range egg

Steps:

  • Remove the venison from the fridge at least 1 hour before cooking. Preheat the oven to 200°C/400°F/gas 6.
  • Crush the juniper berries in a pestle and mortar until fine. Pick the leaves from 3 sprigs of thyme and all the rosemary, then finely chop together.
  • Place the venison on a board and rub all over with 1 teaspoon of olive oil, sprinkle with sea salt and black pepper, then scatter over the juniper and herbs, and give everything a good rub.
  • Preheat a large frying pan on a high heat and sear the venison for 2 minutes on all sides, turning with tongs, then remove to a plate.
  • For the filling, clean the mushrooms and roughly tear any larger ones. Place the porcini in a small bowl, just cover with boiling water and leave to soak for a few minutes. Peel and finely chop the garlic.
  • Wipe the frying pan clean, then add the garlic and mushrooms with the butter and a lug of olive oil. Strip in the remaining thyme leaves, then roughly chop and add the soaked porcini and its soaking liquid (straining to remove any grit). Cook on a medium-low heat for 15 minutes, or until the liquid has gone and the mushrooms are soft, stirring regularly.
  • Tip the contents of the pan onto a board, drizzle with ½ a teaspoon of truffle oil and a few gratings of nutmeg, then roughly chop to a coarse pâté-like consistency with a sharp knife (or blitz in a food processor). Taste and season to perfection, then leave to cool.
  • On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 3cm border.
  • Beat the egg and use to brush the edges. Sit the venison on the mushroom pâté then, starting with the edge nearest to you, snugly fold and roll the pastry around the venison, pushing it away from you and cupping each end to shape it around the fillet. Press the ends together to seal, then indent with the back of a fork.
  • Transfer the Wellington to a large baking tray lined with greaseproof paper, and brush all over with egg wash (you can prep to this stage and chill until needed - just remove it 1 hour before cooking so it's not fridge-cold).
  • When you're ready to cook, heat the tray on the hob on a medium heat for a couple of minutes to start crisping up the base, then transfer to the oven for 30 minutes for blushing, juicy venison.
  • Once cooked, leave the Wellington to rest for 5 minutes, then slice. Delicious served with gravy and steamed greens.

Nutrition Facts : Calories 597 calories, Fat 30.4 g fat, SaturatedFat 17.4 g saturated fat, Protein 44.9 g protein, Carbohydrate 35.2 g carbohydrate, Sugar 1.8 g sugar, Sodium 1.0 g salt, Fiber 2.9 g fibre

VENISON WELLINGTON



Venison Wellington image

This is your basic beef Wellington adapted for venison. It's delicious and very easy but looks gourmet.

Provided by Ostara616

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 10

Number Of Ingredients 12

2 tablespoons butter, divided, or as needed
1 venison backstrap, cut in half
1 (10 ounce) package sliced fresh mushrooms
1 medium onion, diced
2 cloves garlic, diced
½ tablespoon Worcestershire sauce
1 tablespoon ground thyme, or to taste
salt and ground black pepper to taste
1 pound bacon, or as needed
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk
1 tablespoon water, or as needed

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Melt 1 tablespoon butter in a hot pan over medium-high heat. Brown venison in the hot butter, about 2 minutes per side. Set meat aside.
  • Melt remaining butter in the pan over medium-high heat. Add mushrooms, onion, garlic, and Worcestershire sauce. Saute until mushrooms are soft, 5 to 7 minutes. Set aside and allow to cool.
  • Spread thyme, salt, and pepper onto a large cutting board and roll backstrap halves on top to form a coating of herbs. Wrap each piece of backstrap in enough bacon to cover it.
  • Unfold 1 puff pastry and place first piece of backstrap into the center. Bring the sides of the pastry together and pinch to seal. Repeat with other backstrap and remaining pastry. Place each into an ungreased baking dish.
  • Mix egg yolk and water together in a small bowl. Coat the tops of the dough.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C). Continue to bake until dough is golden brown, 10 to 15 minutes more.

Nutrition Facts : Calories 392.2 calories, Carbohydrate 25 g, Cholesterol 44.9 mg, Fat 27.8 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 8.4 g, Sodium 510.3 mg, Sugar 1.4 g

MINI VENISON WELLINGTON



Mini Venison Wellington image

In this venison version of the traditional beef Wellington, I've found the Armagnac's caramel flavours work beautifully with the natural sweetness in the onions.

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 10

Four 6-ounce/175g venison or beef steaks, each about 1-inch/2cm thick
Salt and freshly ground black pepper
3 large red onions, finely sliced
1 ounce/30g unsalted butter
Pinch salt
Pinch sugar
2 tablespoons Armagnac brandy
1 pound 2 ounces/500g puff pastry or croissant dough
3 tablespoons Dijon mustard
1 free-range egg, mixed with 2 tablespoons water, for the egg wash

Steps:

  • Place a large nonstick frying pan over the highest possible heat. Sprinkle the meat all over with salt and pepper. When the pan is smoking hot, put in the steaks and sear for 30 seconds on each side. Remove and set aside.
  • Lower the heat to medium and add the butter and onions. Sprinkle with salt and sugar and gently cook the onions until caramelized and soft, 20 minutes. Add the Armagnac and cook, stirring occasionally, until the onions become drier, 10 minutes longer.
  • Let cool for 10 minutes, and then blend to a smooth paste in a food processor. Refrigerate until cold (or freeze for speed), about 1 hour.
  • Preheat the oven to 400 degrees F/200C and line a baking sheet with parchment paper.
  • Roll the pastry between 2 sheets of parchment paper to 1/5-inch/1/2cm thick. For each piece of steak, cut 2 pastry rectangles slightly larger than the steak. Brush each piece of steak with some of the mustard on both sides, then place in the middle of a piece of pastry. Top the steak with a heaping tablespoon of the onion mixture. Brush the egg wash around the pastry edges and cover with another piece of pastry. Press the edges to seal the parcel, and then trim the excess pastry to leave a 1/2-inch/1cm border and crimp with a fork. Repeat for the remaining steaks.
  • Cut a little cross in the top of each parcel and brush the pastry with the egg wash. Place the parcels on the lined baking sheet and bake for 12 to 15 minutes for medium-rare.
  • Remove from the oven, cover with foil and let rest for 5 minutes before serving.

THE ULTIMATE BEEF WELLINGTON



The Ultimate Beef Wellington image

For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time 7h

Yield 6 to 8 servings

Number Of Ingredients 46

3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 3-pound center cut beef tenderloin (filet mignon), trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Minced chives, for garnish
Green Peppercorn Sauce, recipe follows
Roasted Fingerling Potatoes with Fresh Herbs and Garlic, recipe follows
Warm Wilted Winter Greens, recipe follows
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved
2 pints fingerling potatoes
2 sprigs fresh rosemary
2 to 3 sprigs fresh sage
3 sprigs fresh thyme
6 cloves garlic, left unpeeled
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper
1/4 cup honey
1/2 cup balsamic vinegar
1/2 pint walnuts, for garnish
3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
1 tablespoon grainy mustard
Extra-virgin olive oil
1/2 cup pomegranate seeds, for garnish
Parmesan shavings, for garnish
1 shallot, chopped, for garnish

Steps:

  • For the Duxelles:
  • To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
  • For the Beef:
  • To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
  • Preheat oven to 425 degrees F.
  • On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
  • Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
  • Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
  • Preheat oven to 500 degrees F and place a baking sheet inside to heat.
  • Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
  • Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
  • Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

CLASSIC BEEF WELLINGTONS



Classic Beef Wellingtons image

Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. -Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

4 beef tenderloin steaks (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil, divided
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

  • Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 945 calories, Fat 51g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 866mg sodium, Carbohydrate 74g carbohydrate (3g sugars, Fiber 10g fiber), Protein 48g protein.

BEEF WELLINGTON



Beef Wellington image

This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

Provided by Normala

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h

Yield 8

Number Of Ingredients 12

2 ½ pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
½ cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
  • Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
  • Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
  • Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
  • Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
  • Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Nutrition Facts : Calories 744.3 calories, Carbohydrate 29.6 g, Cholesterol 131.4 mg, Fat 57.2 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 21.2 g, Sodium 433.7 mg, Sugar 1.1 g

Tips:

  • Use high-quality venison for the best flavor.
  • Trim the venison of any fat or sinew before cooking.
  • Season the venison generously with salt and pepper.
  • Sear the venison in a hot pan until browned on all sides.
  • Wrap the venison in prosciutto and puff pastry before baking.
  • Bake the venison wellington until the pastry is golden brown and the venison is cooked to your desired doneness.
  • Let the venison wellington rest for 10 minutes before slicing and serving.

Conclusion:

Venison wellington is a delicious and impressive dish that is perfect for a special occasion. With careful preparation and cooking, you can create a venison wellington that will wow your guests. So next time you are looking for a special dish to serve, give venison wellington a try. You won't be disappointed.

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