When preparing wild game dishes, it’s easy to prepare a “safe” recipe that tastes well enough to serve your family or friends. Instead, I try to dabble with different techniques to come up with a new, creative dish that maybe didn’t call for wild game. Trust me, I have messed up plenty of dishes that I thought would turn out spectacular that were inevitably disastrous. This time, I decided to take a famous beef recipe and substitute it with the inner loin of a white tailed deer. All in all, the dish was quite tasty and I will definitely use this recipe again. I hope you enjoy this take on a venison recipe as much as my wife and I did.
Two white tailed deer inner loin straps
Bacon or Prosciutto
Puff Pastry wraps
5-6 small shallots finely chopped
1 garlic clove
8-10 Baby Bella Mushrooms run through the food processor
Whiskey (I used Powers)
Coat your pan with olive oil. Take your two inner loins and sear each side on Med/High heat, cooking about 2-3 minutes on each side until browned. When cooking, season with salt and pepper. Remove your inner loins from the pan and let cool. After cooled, coat each loin with the mustard and refrigerate. Save your juices from cooking the meat to turn into a gravy to coat your meal for later.
Chop up your shallots/garlic and sauté with a little bit of your butter over medium heat until both are translucent in appearance. Food process your mushrooms until they are finely cut and add to the shallots and garlic. Add in your thyme and parsley and pour in a bit of your whiskey (I’ve also read that brandy or port works really well but whiskey was all I had and it still tasted amazing) and cook through until you create a semi-paste. Remove from heat and let cool.
Flour a surface before rolling out your pastries so they are big enough to cover your meat/mushroom paste. Once pastries are rolled out, place your bacon or prosciutto horizontally (I cut my bacon strips in half to fit the pastry and it fit about 5 strips of bacon per pastry) across your pastries. Spread your mushroom paste across the bacon and place your inner loins over the paste. Roll your pastry over your inner loins and seal up, essentially making a meat pocket.
Place meat pockets in the oven at 400 degrees and cook for 20-30 minutes until golden brown.
I made myself a brown gravy from Steven Rinella’s “The MeatEater Fish and Game Cookbook” to top my Venison Wellington and mannnnnnnn was it good (so check out that cookbook if you haven’t already).
Fun Fact: It has been stated and debated that the Beef Wellington is named after Arthur Wellesley, the first Duke of Wellington in celebration of his victory at the Battle of Waterloo. The Duke loved a dish of Beef, Mushrooms, and truffles cooked in pastry. Hence the name Beef Wellington.