A proper Venison Wellington is about shape, moisture control, and timing. I tie the loin before searing to ensure a cylindrical shape. The mushroom duxelles are cooked until bone-dry to reduce moisture content. Wrapped tightly in prosciutto and puff pastry, then baked hot for a golden brown pastry crust and rosy red center.
Venison Wellington Overview & Key Techniques
- Cut choice – Backstrap gives the cleanest tenderness and shape. Top round or bottom round can sub if you trim to a uniform 2-2.5 inch cylinder and tie every 1-1.5 inches.
- Length matters – Use a center-cut piece at least 5 inches long. Short logs can overcook quickly. If your backstrap is shorter, you make individual Wellingtons, but be mindful of the internal temperature while cooking. You can also use a trimmed venison round steak if your backstraps are too small.
- Method backbone – Tie, sear, then remove twine, and then brush with mustard. Roll in duxelles and prosciutto, followed by the puff pastry. Brush with egg yolk, bake, and rest.
- Tight wrap with plastic – Use plastic wrap to help get a tight wrap of the mushroom and prosciutto. Use the same technique for the puff pastry and then chill to firm. up.
- Target doneness – Pull between 120-125°F. Carryover lands near 125-130 F.
Cut swaps – using top round or bottom round
Top round or bottom round can replace backstrap if you trim it into a uniform cylinder. Tie with butchers twine and keep the same sear-Dijon-duxelles-prosciutto-pastry flow. To locate these cuts, check out my Venison Round Cuts Guide. And if you’re new to processing, take a look at my method for How to Break Down a Deer Hind Quarter.
Key Tips
- Trim & tie first – Removing silverskin ensures tender slices, while tying gives you the best shape.
- Go center-cut, 5 inches or longer – A 5 to 10 inch cylinder gives better temperature control.
- Duxelles – Cook to a dry paste so steam doesn’t become an issue. Cool before applying.
- Prosciutto barrier, no crêpe – A shingled layer with zero gaps will offer protection to the vension.
- Plastic-wrap compression – Use plastic wrap to help create a tight cylinder. Twist the ends and refrigerate to firm up.
- Brush with egg yolk, score and bake at 425°F – Light scoring with the back of a pairing or butter knife for optional decoration. The egg yolk helps get that golden brown crust we are all after.
- Instant Read Thermometer – There’s no guessing when making a Wellington with venison. You need to use a thermometer to get an exact internal temperature.
- Rest on a rack for 10 to 15 minutes to prevent losing a lot of internal juices from the meat.
Step By Step
- Prep and tie
Trim silverskin. Choose a center-cut backstrap at least 5 inches long. Tie every 2 inches with butcher’s twine. Pat dry and season with salt and pepper. - Sear and Apply Mustard
Film a heavy pan with high-heat oil over medium-high heat. Quickly sear all sides, including ends. No more than 45-60 seconds per side to build color without cooking through. Remove from the heat and cut off the twine. Brush lightly all over with Dijon while warm. Rest for 10 minutes to cool. - Duxelles
Finely chop the mushrooms, shallot, and thyme with a knife or food processor. Sauté with a touch of butter or cooking oil. Lightly season with salt and cook over medium heat until all the moisture has cooked off. Cool to room temperature. - Prosciutto wrap – compress with plastic
On a long sheet of plastic wrap, shingle prosciutto into a rectangle. Spread a thin, even layer of cooled duxelles. Set the Dijon-brushed loin at the edge. Use the plastic to roll a tight log. Twist the plastic ends to compress into a firm cylinder. Chill 10-15 minutes in the fridge. - Pastry – smooth with plastic
Roll puff pastry to about 1/8 inch. Place the puff pastry on a sheet of plastic wrap. Remove the plastic wrap from the meat and place the venison onto the edge of the pastry. Brush seams with a little of the egg yolk. Use the plastic to help wrap tightly. Place seam-side down. Twist the ends of the pastry and gently tuck the ends underneath if needed. Twist the ends of the plastic wrap until tight and secure. Place in the refrigerator for 30 minutes. - Bake
Move to a parchment-lined sheet pan. Brush with egg yolk. Lightly score with the back of a knife for decoration. Bake at 425°F until the target internal temperature is reached. Rotate the sheet pan once for even browning. Start checking the internal temperature around the 20 minute mark. - Rest and slice
Rest 10-15 minutes on a rack. Slice into around 1 1/2 inch rounds. Start with a serrated knife to cut into the pastry, then finish cutting the rest of the way with a sharp chef’s knife.
Frequently Asked Questions
Do I need the crêpe layer?
Not here. With a dry duxelles and prosciutto layer, the meat is protected, and the pastry stays crisp without a crêpe.
What size should the venison be for Wellington?
Use a center-cut piece at least 5 inches long. If your loin is shorter, make individual Wellingtons or use top round or bottom round shaped and into. cylinder.
How long to cook venison wellington?
Cooked at 425°F, Most Will finish cooking Within 18 To 30 minutes. But this is wild game, so the cooking times will vary depending on the size of the loin.
More Venison Recipes
- Grilled Venison Backstrap
- Grilled Venison Tenderloin
- Cured Venison Loin
- Bacon Wrapped Venison Backstrap
- Rack of Venison
If you make this venison Wellington, leave a review if you have a few minutes. If you have any cooking questions or want to share your latest venison dishes, give me a shout on Instagram @larry__white.
How to Make Venison Wellington
Restaurant-level venison Wellington at home. Properly prepped backstrap, Dijon, duxelles, prosciutto, and a crisp pastry crust.
Servings: 4
Ingredients
- 1 venison backstrap, (center cut and at least 5 inches long)
- Kosher salt and black pepper
- 2 tablespoons cooking oil (for searing)
- 1 tablespoon Dijon mustard (for brushing)
- 10-12 thin slices prosciutto
- 1 sheet puff pastry (thawed and rolled to about 1/8 inch)
- 2 egg yolks beaten with 1 tsp water (for egg wash)
- Flaky salt (for finishing)
For the Mushroom Duxelles
- 2 tablespoons olive oil or butter
- 4 cups finely chopped mushrooms
- 1 teaspoon finely chopped rosemary
- salt and pepper to taste
Instructions
Preheat Oven
- Preheat oven to 425℉
Tie, Season and Sear the Venison
- Trim and tie the loin into a uniform cylinder using butcher's twine. Season with salt and pepper.
- Sear hot and fast on all sides, including ends, 45-60 seconds per side. Transfer to a rack, cut off twine, brush with Dijon, and chill 10 minutes.
Make the Duxelles
- Place a pan over medium heat and add the cooking oil. Once the oil starts to shimmer, add the mushrooms and rosemary. Season to taste with salt and pepper, and cook the duxelles until it is dry and all the moisture has evaporated. Transfer to a plate and let cool.
Assemble the Wellington
- On a sheet of plastic wrap, shingle prosciutto in a rectangular shape. Gently and evenly spread the duxelles on top of the prosciutto.
- Place the venison on the bottom half of the duxelles. Use the plastic wrap to help you roll into a tight cylinder. Twist ends to compress. Place in the refrigerator for 10 to 15 minutes.
- Remove the plastic wrap from the venison.
- Place the puff pastry onto a clean sheet of plastic wrap vertically. Place the venison on the bottom half of the pastry. Use the plastic wrap to help roll and form a tight cylinder. Unroll the plastic wrap while leaving the wellington on top of the plastic. Crimp the ends of the pastry and tuck any overhang underneath. Roll tightly once again with the plastic wrap and secure the ends. Place in the refrigerator for 30 minutes to firm up.
- Remove the Wellington from the plastic wrap and place it onto a sheet pan fitted with parchment paper. Lightly brush with the egg wash. Gently score the pastry with the back of a knife for decoration. Be sure not to puncture the pastry.
Bake
- Place on the center rack of your oven and bake at 425℉ to an internal temperature between 120-125℉. This will take between 18 and 30 minutes, depending on the size of the backstrap.
- Remove from the oven and rest 10-15 minutes on a rack or cutting board. Slice into 1 1/2 inch rounds.
NOTES
Resting After Cooking:
- Monitor the internal temperature during the resting period. Since venison loins are much smaller than beef tenderloins, residual heat inside the pastry can quickly push them past your desired doneness.
- Refrigerate slices in an airtight container up to 2 days.
- Oven only – on a wire rack set over a sheet pan at 300 F until just warm, around 8 minutes for thick slices. Avoid the microwave so the pastry stays crisp.
- Cut – Backstrap is ideal. Top round or bottom round work when trimmed and tied to a uniform cylinder.
- Prosciutto – Serrano or shaved country ham works.
- Mushrooms – I prefer button or cremini.
- Mustard – Dijon or English mustard works great.
- Keep sides simple so the slice stays the star. Roasted potatoes, buttered green beans, or a lightly dressed salad.
- After resting, slice and plate immediately so the pastry is warm and crisp.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!
