Venison Wellington



  • 2-3 lb.. venison backstrap
  • 4 tablespoon vegetable oil
  • 1 tsp. black pepper
  • 1/2 tsp. oregano
  • 1/2 cup mushrooms, finely chopped
  • 1 med. onion, finely chopped
  • 1 clove garlic, minced
  • 4 tablespoon butter
  • 1 pkg. of puff pastry
  • 1 egg


Rub oil on backstrap, season with pepper, oregano, and any other of your favorite herbs. Place in roasting pan and roast in preheated oven (450 degrees) for 20-25 minutes. Cool. Sauté mushrooms, onions and garlic in butter until onions are transparent. Cool. Roll puff pastry on floured board until large enough to completely go around backstrap. Place backstrap on pastry to one side and cover with onion and mushroom mix. Roll backstrap up in pastry stopping 1 inch short. Brush edges with water and foil ends to seal, with the seam on the bottom. Brush with beaten egg. Bake in preheated oven (450 degrees) for 20-30 minutes. Cut in 1/4 inch slices to serve.



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