Maze Venison Wellington Recipe

Preparation and Assembly

1. 1

   Sear the Venison

   Preheat your oven to 400°F (200°C). Heat a pan over medium-high heat. Season the venison tenderloin with salt and pepper, then sear it in the pan for about 2-3 minutes on each side until browned. Remove from heat and let it cool slightly.

2. 2

   Prepare the Mushroom Mixture

   In the same pan, add the chopped mushrooms, shallots, garlic, and thyme. Cook over medium heat until the mixture is dry and the mushrooms have released their moisture, about 10 minutes. Let this mixture cool.

3. 3

   Assemble the Wellington

   Roll out a sheet of puff pastry on a floured surface. Spread the Dijon mustard over the pastry. Lay the prosciutto slices over the mustard, then add the cooled mushroom mixture on top. Place the seared venison in the center and wrap the pastry around it, sealing the edges.

4. 4

   Bake the Wellington

   Place the wrapped Wellington seam-side down on a baking sheet. Brush the pastry with an egg wash (1 beaten egg) for a golden finish. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown. Let it rest for 10 minutes before slicing.