#VenisonWellington #MushroomDuxelle #DinnerIdeas #WildGame #DinnerParty #GourmetDinner #MushroomSauce
Venison Wellington with Mushroom Duxelle Sauce
This delicious dish is the perfect combination of savory venison and a rich, creamy mushroom duxelle sauce. The venison is wrapped in a puff pastry crust and baked until it’s golden-brown and crispy. The mushroom duxelle sauce adds an extra layer of flavor to the dish and is sure to please even the pickiest of eaters.
Ingredients:
- 2 tablespoons butter
- 1/2 onion, diced
- 8 ounces mushrooms, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme, fresh or dried
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1 venison tenderloin, trimmed
- 1 package frozen puff pastry, thawed
- 1 egg, beaten
Directions:
- Preheat oven to 375 degrees F.
- Melt butter in a large skillet over medium heat. Add onion and mushrooms and cook until soft, about 5 minutes. Add garlic and thyme and cook for an additional minute.
- Add flour and stir to combine. Cook for 1-2 minutes, stirring constantly. Slowly add in chicken broth and cream, stirring until combined. Bring to a boil, reduce heat and simmer until thickened, about 10 minutes.
- Season with salt and pepper and set aside to cool.
- Lay out the thawed puff pastry and place the venison tenderloin in the center. Brush the edges of the pastry with beaten egg. Spread the cooled mushroom duxelle sauce over the venison. Fold the edges of the pastry over the venison to encase.
- Brush the top of the pastry with beaten egg and transfer to a baking sheet. Bake for 25-30 minutes until the pastry is golden brown.
- Let the venison rest for 10 minutes before slicing and serving with the remaining mushroom duxelle sauce.