Venison or Elk Wellington
A stunning main dish that is surprisingly easy to prepare.
2 pounds Highland Farm venison or elk loin
2 tbs butter, divided, or as needed
1 (10oz) package fresh mushrooms, sliced (shitake or oyster mushrooms are great!)
1 medium onion, sliced
2 cloves garlic, diced
1/2 tbs Worcestershire sauce
1 tbs ground thyme, or to taste
Salt and Pepper, to taste
1 pound Highland Farm 10 clove garlic bacon
1 (17.5 oz) package puff pastry, thawed
1 egg yolk
Step 1: Preheat the oven to 450 degrees
Step 2: Melt 1 tbs butter in a hot pan over medium - high heat. Brown the venison loin in the hot butter, about 2 minutes per side. Set meat aside.
Step 3: Melt the remaining butter in the pan over medium - high heat. Add mushrooms, onion, garlic and worcestshire sauce. Saute until mushrooms are soft, about 5-7 minutes. Set aside and allow to cool.
Step 4: Spread thyme, salt and pepper onto a large cutting board and roll the loin through to form a coating of herbs. Wrap loin in enough bacon to cover it.
Step 5: Unfold 1 puff pastry and place bacon wrapped loin into the center. Bring the side sof the pastry together and pinch and seal.
Step 6: Mix egg yolk and water together in a small bowl. Coat the top of the the dough.
Step 7: Bake in preheated oven for 10 minutes. Reduce the heat to 425 degrees. Continue to bake until dough is golden brown, 10-15 minutes more.
Tightly wrapping the loin wrapped in bacon (before wrapping in pastry) in plastic wrap and refrigerating for one hour can help set the shape, but it is not necessary if you are short on time.
Use cookie cutters to make shapes out of the extra dough to decroate the top of the wellington.
Keep in mind that moisture will make the bottom of the wellington soggy. Dry the meat well, and try to cook moisture out of the mushrooms and onions before adding to the recipe.
We recommend cooking to an internal temperature of 130 degrees for a pink, medium rare presentation.