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Fred Choate's Hunter's Wellington

5.0/5 rating 1 vote
  • Complexity: easy
Fred Choate's Hunter's Wellington

Venison Backstrap done Wellington Style.

Ingredients

  • Mushrooms
  • Bacon
  • Minced Garlic
  • 3 or 4 Tbsp of Dijon Stone Ground Mustard
  • Venison Backstrap
  • Prosciutto
  • Step by Step Directions

    1. wellingotnSauté the mushrooms in the bacon and minced garlic, then drain.

       

       

       

       

       

       

    2. Add Dijon Mustard to the mixture and use food processor to mince it up.

    3. 14910537 10206202125367036 6950353185836763262 nSear off the venison backstrap, and allow to cool.

       

       

       

       

       

       

    4. 14906858 10206202125127030 6053295532851577199 nWhen cool, cover in the mushroom mixture, wrap with prosciutto and then with a sheet of puff pastry.

      Slit pastry for venting

       

       

       

       

    5. 14570238 10206202124967026 7358393624274040160 nBake at 375 for about 30 minutes or until internal temp reaches 145. Allow to rest a liitle, slice and serve.

       

       

       

       

       

      14937438 10206202124287009 1654130176166072712 n

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