About Video

Venison Wellington:


2 Tablespoons Olive Oil
2 Tablespoons Butter
1- Venison Loin
2 Tablespoons Dijon Mustard
6 Slices Prosciutto
1 Shallot, chopped
2 garlic cloves, chopped
1 Cup Crimini Mushrooms, chopped
1 Tablespoon Chives, chopped
1-Package Puff Pastry, thawed
3- Egg yolks, beaten

Heat 1 tablespoon of the oil in a frying pan over high heat. Once the pan is hot, quickly sear the venison loin on each side for about 2 minutes on each side. Remove the loin from the pan and brush the Dijon mustard all over the loin and leave the loin to cool.

Using the rest of the oil place the pan back on the heat. Add the mushrooms and garlic, season with salt and pepper, cook over high heat for about 5 minutes until the excess moisture has been evaporated and you have a thick paste. Remove from the heat and fold in the chopped chives. Transfer the mushrooms to a bowl and let cool.

On a cutting board roll out the puff pastry big enough to easily wrap the venison loin in. Spread the mushroom mixture all over the puff pastry. Then place slices of the prosciutto over the mushroom mixture. Place the venison loin on the puff pastry and roll the loin up in the pastry. Seal the ends tightly and trim off any excess pastry. Transfer the wrapped venison loin to a sheet of plastic wrap and tightly wrap the wellington in the plastic wrap so that it forms a large sausage. Tie the ends of the plastic wrap to keep tight and place in the refrigerator overnight or in a freezer for 1 hour.

Preheat an over to 400F.

Remove the wellington from the plastic wrap and brush the puff pastry with egg yolk, score a design if desired. Bake on a baking sheet lined with parchment paper, for about 50 minutes to 1 hour. Remove from the heat and let the wellington rest for 15-20 minutes.

Roasted Asparagus:

1 Bunch of Asparagus, bottoms trimmed off
Olive Oil
Salt and Pepper

Preheat an oven to 400 degrees F.

Place the trimmed asparagus on a baking sheet, spread them out so they have enough room are aren’t too crowded. Drizzle with olive oil till the asparagus is nicely coated. Sprinkle with salt and pepper and bake in the oven till the asparagus is cooked through and the spears are nice and crunchy. About 15-20 minutes.

Hollandaise Sauce:

4 Egg Yolks
1 TBS Lemon Juice
1 Stick (4 oz.) Butter, melted
pinch Cayenne
pinch of Salt

In the bowl of a blender, place the egg yolks and lemon inside. Top with the lid and remove the plastic top to expose the hole in the middle of the lid. With the blender on medium-low speed slowly drizzle in the melted butter. Blend on the same speed till all the butter is incorporated. Season with the cayenne and salt.

Reviews (0)


There are no reviews yet.

Be the first to review “Venison Wellington”

Stay Up To Date! Sign Up Now!
Get our newsletter and receive the latest info on new Panteao training videos, documentaries and more! Your information will never be shared with a third party.
Your Information will never be shared with any third party.