Cook on a medium-low heat for 15 minutes, or until the liquid has gone and the mushrooms are soft, stirring regularly. “If you’ve never tasted wild venison you’re in for a real treat. Wipe the frying pan clean, then add the garlic and mushrooms with the butter and a lug of olive oil. 2 tablespoons butter, divided, or as needed, 1 (10 ounce) package sliced fresh mushrooms, 1 (17.5 ounce) package frozen puff pastry, thawed. 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. “Wellington” is a term that refers to, traditionally, beef wrapped in pastry. MINI BEEF WELLINGTON SUPC # 3963400 CASE COUNT: 100 Beef Tenderloin and Mushroom Duxelles wrapped in a flaky Puff Pastry On demand items are available within 48 hours Offered through Buckhead Meat of Florida SYSCO ON DEMAND CRYOGENIC FREEZING CRYOGENIC FREEZING TECHNOLOGY UTILIZES LIQUID NITROGEN LOCK- Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Taste and season to perfection, then leave to cool. I don't have to tell you that this would change the eating quality of the dish a lot! Melt remaining butter in the pan over medium-high heat. Add comma separated list of ingredients to include in recipe. Once done, … Coat the tops of the dough. 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. Press the ends together to seal, then indent with the back of a fork. Set aside and allow to cool. Job done! If not completely thawed, repeat previous steps until thawed. Place backstrap on top of the bacon and roll so that the venison is completely encased in the bacon. Transfer to the hob, add some beef stock and a lug of red wine, then simmer for a couple of hours, scraping up the sticky goodness from the base of the pan and topping up the liquid as needed. Preheat the oven to 200°C/400°F/gas 6. For the filling, clean the mushrooms and roughly tear any larger ones. Saute until mushrooms are soft, 5 to 7 minutes. Peel and finely chop the garlic. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 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, 400 g mixed mushrooms, 25 g dried porcini mushrooms, 1 clove of garlic, 1 small knob of unsalted butter, 1 whole nutmeg , for grating, plain flour , for dusting, 1 x 500 g block of all-butter puff pastry, 1 large free-range egg. Strip in the remaining thyme leaves, then roughly chop and add the soaked porcini and its soaking liquid (straining to remove any grit). Information is not currently available for this nutrient. Nutrition data for this recipe includes the full amount of bacon. For the duxelle, sauté the shallots, garlic and mushrooms in the butter. Serve thick slices with Marsala Sauce. Info. This delicious traditional Wellington is a warming winter main course. I ended up cooking for 45 minutes plus 10 minutes of resting to get it to 135 F. Overall great recipe and the puff pastry turns a beautiful color but this recipe needs some tweaks. Now, coat the bottom of a heavy skillet with olive oil and keep it over high heat. Spread thyme, salt, and pepper onto a large cutting board and roll backstrap halves on top to form a coating of herbs. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Remember to take puff pastry package out of the refrigerator and follow package directions to thaw. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Remove the tenderloin from the oven and let it rest for 10 minutes. Season the venison and sear over a high heat to colour, the meat must be kept rare, leave to cool. This has potential but as written it does not work. https://www.greatbritishchefs.com/recipes/venison-wellington-recipe Meat Loaf Wellington Recipe: How to Make It | Taste of Home Method. A 1kg Wellington will serve 4 adults or a 550g Wellington will serve 2 adults. https://www.olivemagazine.com/recipes/meat-and-poultry/venison-wellington Next-level deliciousness. Bake the Italian Venison Wellington in a 425 F preheated degree oven for 40 to 45 minutes. If you forget, place individual pastries onto a plate and microwave for 10 seconds. Add the remaining butter and baste the foaming butter over the meat for 3 to 4 minutes. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe Set aside to cool. Beef wellington is best when the pastry is golden brown and they meat is cooked to rare or medium-rare. Allrecipes is part of the Meredith Food Group. Set meat aside. Not only is it leaner than beef, but it’s a great source of zinc and iron, too. 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