Name: Venison Wellington
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Butter, divided, or as needed - 2 tablespoons; Venison backstrap, cut in half - 1; Sliced fresh mushrooms - 1 (10 ounce) package; Onion, diced - 1 medium; Garlic, diced - 2 cloves; Worcestershire sauce - ½ tablespoon; Ground thyme, or to taste - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Bacon, or as needed - 1 pound; Frozen puff pastry, thawed - 1 (17.5 ounce) package; Egg yolk - 1; Water, or as needed - 1 tablespoon

Ingredients for - Venison Wellington

1. Butter, divided, or as needed 2 tablespoons

2. Venison backstrap, cut in half 1

3. Sliced fresh mushrooms 1 (10 ounce) package

4. Onion, diced 1 medium

5. Garlic, diced 2 cloves

6. Worcestershire sauce ½ tablespoon

7. Ground thyme, or to taste 1 tablespoon

8. Salt and ground black pepper to taste 1 tablespoon

9. Bacon, or as needed 1 pound

10. Frozen puff pastry, thawed 1 (17.5 ounce) package

11. Egg yolk 1

12. Water, or as needed 1 tablespoon

How to cook deliciously - Venison Wellington

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C).

2 . Stage

Melt 1 tablespoon butter in a hot pan over medium-high heat. Brown venison in hot butter, about 2 minutes per side. Set meat aside.

3 . Stage

Melt remaining butter in the pan over medium-high heat. Add mushrooms, onion, garlic, and Worcestershire sauce. Sauté until mushrooms are soft, 5 to 7 minutes. Set aside and allow to cool.

4 . Stage

Spread thyme, salt, and pepper onto a large cutting board and roll backstrap halves in mixture to form a coating of herbs. Wrap each piece of backstrap in enough bacon to cover.

5 . Stage

Unfold 1 puff pastry and place first piece of backstrap into the center. Bring sides of pastry together and pinch to seal. Repeat with second backstrap and remaining pastry. Place each into an ungreased baking dish.

6 . Stage

Mix egg yolk and water together in a small bowl; brush tops of dough.

7 . Stage

Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C). Continue baking until dough is golden brown, 10 to 15 minutes more.