Firearms Friday

Top Menu

  • Contact Us
  • Advertise
  • News
  • Videos
  • Store

Main Menu

  • Firearms
  • Hunting
  • Archery
    • Fishing
  • Accessories
  • Apparel
  • Lifestyle
    • Food
  • Tech
  • Camping
  • Travel
  • Contact Us
  • Advertise
  • News
  • Videos
  • Store

logo

Header Banner

Firearms Friday

  • Firearms
  • Hunting
  • Archery
    • Fishing
  • Accessories
  • Apparel
  • Lifestyle
    • Food
  • Tech
  • Camping
  • Travel
  • CMMG Mk4 DTR2 Rifle Chambered in 224 Valkyrie

  • SureFire Exhibiting at 2018 SHOT Show

  • Tyrant Designs M&P Shield Mag Extension

  • IWI TAVOR TS12 Bullpup Shotgun

  • Lone Wolf Distributors Announces AlphaWolf PCC

  • Cimarron Firearms Company Introduces the US Marshal 44 Mag Carbine

  • Full Conceal M3G43 Semi-Auto Folding Pistol at 2018 SHOT Show

  • Taurus Introduces New 692

  • Traditions Outfitter G2 Available in New Calibers

  • Taurus 1911 Officer

Food
Home›Food›Venison Wellington

Venison Wellington

By grady
June 10, 2016
502
0
Share:

We don’t get to cook too often but when we do, we like to do it up right!   This recipe will knock your socks off !!!   Throw some cheesy mashed potatoes with it and you will have one happy family!!

Ingredients

  • 1 ½ lbs, trimmed loin
  • 1 tbsp olive oil
  • 1 ½ tbsp english mustard
  • ½ stick butter
  • 1 large shallot, finely chopped
  • 1 garlic clove, crushed
  • 1 lb mushrooms, finely chopped
  • 1 tpsp finely chopped thyme leaves
  • 1 tbsp finely chopped parsley
  • 12 slices prosciutto
  • flour for dusting
  • 1 package puff pastry ( all -butter if possible)
  • 2 egg yolks, beaten

Directions

  1. Dry the venison, then season well with salt and pepper to taste. Heat the oil in a frying pan and sear the meat all over for about 8 minutes. Brush with mustard, leave to cool, then chill for 20 minutes. Save any juice for the gravy
  2. Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 minutes until you have a paste-like mixture. Add the brandy and cook until it’s evaporated. Leave to cool.
  3. 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 past all over the prosciutto, creating a thin, even layer.
  4. Place the loin 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.
  5. Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tigh log. Chill for 30-40 minutes to firm up.
  6. On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.
  7. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.
  8. Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.
  9. Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.
  10. 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.
  11. Chill for at least 30 minutes or up to 24 hours. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat oven to 400 F
  12. Lightly oil a non- stick baking tray and heat until hot. Put the Wellington on a tray and bake for 30 minutes (35 for well done)
  13. Remove from oven and rest for 20 minutes.
  14. ENJOY!
Total 0 Votes
0
0

Tell us how can we improve this post?

+ = Verify Human or Spambot ?

Comments

comments

TagsHealthIcecream
Previous Article

Venison Holiday Appetizer

Next Article

Berkley® Launches Team Red Program

0
Shares
  • 0
  • +
  • 0

Related articles More from author

  • Food

    Grilled Wild Turkey

    June 8, 2016
    By grady
  • Food

    Venison Holiday Appetizer

    June 10, 2016
    By grady
  • Food

    Italian Bear Sausage Breakfast Burrito

    June 1, 2016
    By grady
  • Food

    Grandma’s Rice Pudding

    August 16, 2016
    By grady
  • Food

    Venison Chili Cupcakes

    August 12, 2016
    By grady
  • Food

    Jalapeno Candied Smoked Salmon

    August 23, 2016
    By grady

  • Food

    Grilled Wild Turkey

  • Food

    Venison Holiday Appetizer

  • Fishing

    New for 2017: Ranger RT198p

  • Recent

  • Popular

  • CMMG Mk4 DTR2 Rifle Chambered in 224 Valkyrie

    By grady
    January 18, 2018
  • SureFire Exhibiting at 2018 SHOT Show

    By grady
    January 18, 2018
  • Tyrant Designs M&P Shield Mag Extension

    By grady
    January 18, 2018
  • New Leupold® VX®-3i Redefines Optical Performance Through Light Management

    By grady
    January 16, 2016
  • Leupold® Offers Complete Line of Pro Gear

    By grady
    January 18, 2016
  • Feeding the “People’s Rifle”

    By grady
    February 11, 2016

Subscribe to our mailing list

* indicates required

Food News

  • FoodLifestyle

    Hi Mountain Bourbon Jerky Kit Review

    In today’s review we continue the theme of turning a recent deer harvest into jerky. The Hi Mountain Bourbon BBQ Blend Jerky Kit seasons up to 15 lbs. of whole ...
  • Food

    Video Review of the Waring Pro Meat Slicer

    Happy Firearms Friday! Since we’re deep into deer season and have been lucky enough to already harvested a couple we wanted to review the Waring Pro Meat Slicer. Waring has ...
  • AccessoriesApparelCampingFirearmsFoodHuntingLifestyleTechnology

    Welcome to Firearms Friday

    Welcome to Firearms Friday! Checkout our first official video blog. Total 2 Votes 0 2 Tell us how can we improve this post? Captcha: + = Verify Human or Spambot ...
  • Food

    9 best Dove recipes you’ve probably never heard of

    1. Dove & Fig Kabobs Georgia Pellegrini What you need: 16 dove breasts 16 fresh figs or dried figs reconstituted in water 1 cup red wine 3/4 cup teriyaki sauce ...
  • Food

    The 5 Most Common Wild-Game Cooking Mistakes

    by Georgia Pellegrini Courtesy www.americanhunter.org 1. Not Aging the Game First Unlike domestic animals, wild ones have a rich, variable flavor, because they are often older at death, exercise freely ...
logo
Welcome to Firearms Friday. What do we love more than Fridays? Firearms, the outdoors and everything that comes with them. We work hard and like to play hard and that's why we want to share with you the things that will improve your physical and mental health. Comeback often and don't forget to signup for our weekly newsletter.
  • Recent

  • Popular

  • CMMG Mk4 DTR2 Rifle Chambered in 224 Valkyrie

    By grady
    January 18, 2018
  • SureFire Exhibiting at 2018 SHOT Show

    By grady
    January 18, 2018
  • Tyrant Designs M&P Shield Mag Extension

    By grady
    January 18, 2018
  • IWI TAVOR TS12 Bullpup Shotgun

    By grady
    January 18, 2018
  • New Leupold® VX®-3i Redefines Optical Performance Through Light Management

    By grady
    January 16, 2016
  • Leupold® Offers Complete Line of Pro Gear

    By grady
    January 18, 2016
  • Feeding the “People’s Rifle”

    By grady
    February 11, 2016
  • Leupold® Optics Dominate at International Sniper Competition

    By grady
    April 7, 2016

Follow us

About us

  • Somewhere in Oklahoma
  • 405.202.6091
  • [email protected]
  • www.firearmsfriday.com
  • Home
  • Contact Us
  • Advertise
Copyright © 2018 Firearms Friday. All Rights Reserved.
Web site by HiFi Public Relations.