Wife is out of town for the weekend, it's raining, and I have deer meat from last year that needs to be eaten, so I decided to try something new and fancy.

I used mainly this recipe as a base: http://www.bbcgoodfood.com/recipes/venison-wellington

One whole backstrap, cut into manageable sized pieces.


Seared in cast iron


Slathered with spicy mustard, wrapped with prosciutto and duxelles


Made a gravy with all the drippings from the venison and the duxelles


After chilling and then wrapping in pastry, popped it in the oven at 450 for 25 minutes. It came out nicely.


And the final product:


Will definitely cook again.

Bookmarked!!!

Holy crap that looks tasty.

Wow. Stunning. Great work. Pastry work is on point too!

Bookmarking.

Awesome

Dang

I'd rather eat that than make sechs with a woman

That looks great!

Outstanding!

Impressive

Great work!
My wife would have killed me if made Wellington without her present.
I drive her 350 miles to get Beef Wellington on her birthdays.
Maybe I should try this.

Looks amazing.

Damn that looks great! Nice job.

That looks awfully delicious!

Not to hijack the thread but wanted to share my crown roast preparation as was also looking to do something different. Will be definitely doing the venison Wellington now too. Below is a crown roast from a small doe. Stuffed in the middle and roasted day after thanksgiving. Tenderloins were coiled under the stuffing. Turned out excellently.

We did one of those once, with axis and dipped the chops in garlic butter...

Looks great. One of my favorite ways to eat the backstrap especially when I can get one off an Axis deer. I usually add a can or two of Henaff Pork Liver Pate to the duxelles as well and make a Cumberland sauce with the drippings.

Awesome!!

Aaaaaaand, now I'm hungry again.

Outstanding work on both counts. Makes the elk chili verde I made tonight seem pretty amateur.

Nice

You guys are making fancy **** and I'm over here making jerky

10/10 would eat.

Needs a fancy horseradish sauce.

All of that looks amazing.
I have to be honest I had to google duxelles

AggieChemist said:

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10/10 would eat.

Needs a fancy horseradish sauce.

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I put a touch too much salt in the gravy but it paired really well. Next time I think I'd do something different though. Maybe a compote or something.

What was your stuffing mix?

Quote:

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Next time I think I'd do something different though. Maybe a compote or something.

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Go with what I suggested earlier and make a Cumberland sauce. I like to steep Juniper berries in warmed Port which you won't see in many recipes so that's my twist. No need to re-invent the wheel. Cumberland sauce has been a traditional accompaniment for game for centuries for a reason

It was like a cubed bread/celery/onion and a good helping of spices with beef stock.