Venison Welington

[Mike of the Mountain]

Originally Posted by Andrew Sacco

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!!