Elk and Venison Wellington

(courtesy of Kristy Crabtree. Serves 4 to 6)

Mushroom mixture

2 cups mushrooms, finely diced

1 medium onion

3 cloves garlic

2 tablespoons butter

2 tablespoons olive oil

1 teaspoon dried thyme

Meat mixture

1 pound elk backstrap

1 pound venison backstrap

2 tablespoons butter

10 slices prosciutto

2 tablespoons stone-ground mustard

1 sheet Pepperidge Farm Puff Pastry Sheets

1 egg


1 teaspoon garlic powder

Salt and pepper

Cook mushroom mixture as follows: Add mushrooms, onion, and garlic to a food processor and pulse until finely chopped. Place butter and olive oil into skillet (preferably cast iron). Heat on medium-high until butter melts. Add mushroom mixture and cook until mushrooms are tender and all liquid is evaporated, stirring often. Remove mushroom mixture and set aside.

Season backstraps with salt, pepper, and garlic powder. Add remaining butter to hot skillet and brown all sides. Remove from heat. Smear stone-ground mustard on meat.

Place two sheets of plastic wrap on counter. Lay out five prosciutto slices on each wrap. Divide and spoon mushroom mixture on top of prosciutto slices. Place one backstrap on top of each mushroom mixture. Beginning at one end, roll prosciutto, making sure backstrap is covered with prosciutto. Wrap in plastic wrap and refrigerate for 30 minutes.

Heat oven to 400 degrees F. Beat egg and water in small bowl with fork and set aside.

Sprinkle work surface with flour. Unfold pastry sheet on work surface. Roll pastry sheet into rectangle wider than meat. Cut in half. Remove plastic from meat rolls. Place one meat roll in center of each pastry piece. Fold pastry over meat and press to seal. Place seam side down onto baking sheet. Tuck ends under to seal. Brush pastry with egg mixture. Cut small slits in top of pastry.

Bake for 25 minutes or until pastry is golden brown. Remove from oven and let rest five minutes before serving.




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