This month's #FieldtoFork series is an elegant style recipe provided from our friend Josh Brisbane, fellow member of NYS Hunters Only. This is a great example of how we can positively engage and participate in social media platforms to share and learn from each other.
Venison Wellington
Ingredients:
- 1/2 Venison backstrap
- Puff Pastry
- 1/2 lb Fresh mushrooms
- 2 Shallots
- Traditional dijon mustard
- Salt
- Pepper
- Fresh Thyme
- Fresh Rosemary
- White wine
- Prosciutto
- 1 Egg
- Fresh Garlic
- Olive Oil
Method:
Wash and dry venison loin half. Lightly coat with olive oil. Generously rub with sea salt and pepper. From there, into a pan or on a hot grill to sear all sides. Pull from heat, apply Dijon Mustard and set aside to rest.
Moving onto the mushrooms, start by de-stemming and lightly washing the caps. Put your caps, your two shallots, and three to four pieces of fresh garlic into your food processor. Add in some fresh thyme and rosemary while pulsing to nicely mince. You have now made a duxelles!
Take your duxelles from the food processor and drop it into a dry hot pan, adding a dash of a dry white wine. You want to cook the moisture out of this mixture. Once the moisture is out and the mushrooms are cooked, remove from heat.
Now you want to start prepping your Wellington. Lay down clear wrap and place prosciutto overlapping each other. You want enough prosciutto to cover the loin. Once your prosciutto is laid out you will spread your duxelles on top, creating an even layer. Place your rested venison loin on top of this and roll it using the plastic wrap. Make sure it is sealed tight and place it into the refrigerator for about 5min. While this is happening you will get your puff pastry the same way with clear wrap beneath. You'll need to crack one of the eggs into a bowl and whisk to use as wash. When meat is ready from refrigerator, unwrap and place onto the puff pastry. Fold the puff pastry and trim away excess. Roll up and seal ends tightly and use clear wrap to roll it up even tighter (ensure no clear wrap is caught inside with meat as you're rolling). Place back in the refrigerator for 10 minutes. When ready, remove the clear wrap, brush with egg wash and sprinkle with sea salt.
Place in preheated oven set at 250 degrees for 45 minutes or until golden brown. When done, pull from oven and let rest for 10 minutes before cutting and serving.
Pairs well with Roasted Cauliflower and grilled Asparagus!!
Find us on FB @MonarchTreestands.com and @JoshBrisbane for paired recipes and/or questions!!