View Full Version : Venison Welington
Andrew Sacco
12-08-2024, 12:14 AM
OK, this one is a keeper. Not for the stir fry folks this one’s a bit of work, but I’ll post a recipe if anyone would like it. It was cooked to 130 then rested for 10. Next time I’ll hit 125 max.
Brian Dudley
12-08-2024, 09:08 AM
I have made beef wellington for christmas for the last 6 or 7 years. I did try it with venison tenderloin once and it was good.
Wellington is a lot of work. But very worth it.
John Dallas
12-08-2024, 10:39 AM
Would like the recipe ps.
Mike Koneski
12-08-2024, 07:20 PM
Andy, was that recipe from Mike Robinson?
Andrew Sacco
12-08-2024, 07:35 PM
No Mike I looked at a bunch they’re all pretty close. I’ll post the link to what I used later. Mine was a bit salty so with the prosciutto easy on the salt. Mike Robinson is a STUD Mike. It’s not his though.
Andrew Sacco
12-09-2024, 09:29 AM
Here's the link to the video. There are a LOT Of examples on YouTube. There is also a link directly to the recipe. Tips: easy on the salt, use a meat thermometer and pull that sucker at 125 and let it rest a full ten minutes. I did another egg wash half way through. When making the duxelle make sure it's cooked DRY, if it stays too moist your pasty dough gets soggy.
Would be interested to hear if Brian can add anything. I may do a beef one for Christmas. He's right a lot of work but holy crap this was good. And it's a very rich recipe and one or two slices and you're stuffed. So this 6-7" piece of backstrap fed me for two days with a few pieces left over for the pup : )
https://www.youtube.com/watch?v=wBhSz0Sv330
https://www.greatlakescountry.com/recipes-cooking/incredible-venison-wellington-recipe-with-sauce/
Mike Koneski
12-09-2024, 05:10 PM
Here's the link to the video. There are a LOT Of examples on YouTube. There is also a link directly to the recipe. Tips: easy on the salt, use a meat thermometer and pull that sucker at 125 and let it rest a full ten minutes. I did another egg wash half way through. When making the duxelle make sure it's cooked DRY, if it stays too moist your pasty dough gets soggy.
Would be interested to hear if Brian can add anything. I may do a beef one for Christmas. He's right a lot of work but holy crap this was good. And it's a very rich recipe and one or two slices and you're stuffed. So this 6-7" piece of backstrap fed me for two days with a few pieces left over for the pup : )
https://www.youtube.com/watch?v=wBhSz0Sv330
https://www.greatlakescountry.com/recipes-cooking/incredible-venison-wellington-recipe-with-sauce/
If that lasted you two days you're not trying hard enough!! :rotf:
Andrew Sacco
12-09-2024, 05:56 PM
If that lasted you two days you're not trying hard enough!! :rotf:
I know...nobody likes a quitter Mike. I'll try to do better next time : )
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