Venison Welington
 

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.

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.

Would like the recipe ps.

Andy, was that recipe from Mike Robinson?

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.

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/re...pe-with-sauce/

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 : )