Venison Wellington


  • 2lb venison loin

  • Salt and pepper

  • 3ea shallots, diced fine

  • 2cups button mushrooms, chopped very finely

  • 2T fresh thyme

  • 1/4cup brandy

  • 1/2cup heavy cream

  • 6ea sliced of prosciutto

  • Puff pastry dough, thawed

  • 2ea eggs, beaten well


  1. Preheat oven to 425F

  2. Season the Venison loin liberally with salt and pepper. (To improve flavor and moisture in meat, you can brine the venison.)Sear the venison on each side in a hot saute pan. Leave the loin rare, we’re just searing the meat to caramelize the outside to improve flavor. Let rest at room temp.

  3. Sauté the shallots and mushrooms together until they are cooked through, 3-4minutes. Add the thyme and brandy. Cook down until there is a scant 1T of liquid left. Add the heavy cream and reduce until the mushrooms are thick and just wet.

  4. Lay out prosciutto on a sheet of plastic wrap 12”x20”. Overlap the prosciutto just barely. Spread the mushroom mixture onto the prosciutto evenly. Next, lay the venison loin onto the mushrooms and prosciutto. Wrap the venison with overlapping prosciutto and wrap tightly with plastic wrap. Chill 15-30 minutes to “set up”.

  5. Lay out puff pastry on cutting board or counter top that has been lightly dusted with flour so it doesn’t stick. Make a rectangle about 3” larger than the piece of venison on each side.

  6. Place wrapped venison onto puff pastry and seal the dough by pinching dough together to seal it. Turnover and brush with egg wash. Place on roasting pan and place in oven. Using an instant read thermometer cook to desired temp. Remember temp will increase 8-10F more after resting.

  7. Slice and enjoy!