Published: by Absolutely Recipes, in the Meat recipes category.

Venison and Porcini Mushroom Wellington Recipe.

Ingredients:

500g venison loin, trimmed and cleaned
200g porcini mushrooms, dried or fresh
2 shallots, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
Salt and pepper to taste
1 package (about 500g) puff pastry, thawed if frozen
1 egg, beaten (for egg wash)

Recipe Instructions:

Prepare the Venison:

Season the venison loin generously with salt and pepper.
In a skillet, heat 1 tablespoon of olive oil over medium-high heat.
Sear the venison loin on all sides until browned, about 2-3 minutes per side.
Remove the venison from the skillet and let it cool.

Prepare the Porcini Mushroom Mixture:

If using dried porcini mushrooms, rehydrate them according to the package instructions. Once rehydrated, drain and chop them.
In the same skillet used for the venison, heat the remaining olive oil and butter over medium heat.
Add the shallots and garlic to the skillet and sauté until softened and fragrant, about 2-3 minutes.
Add the chopped porcini mushrooms and fresh thyme leaves to the skillet. Cook until the mushrooms are tender and any liquid has evaporated, about 5-7 minutes.
Season the mushroom mixture with salt and pepper to taste. Remove from heat and let it cool slightly.

Assemble the Wellington:

Preheat your oven to 200°C (400°F).
On a lightly floured surface, roll out the puff pastry into a large rectangle, about 1/4 inch thick.
Spread the cooled porcini mushroom mixture evenly over the puff pastry, leaving space around the edges.
Place the seared venison loin in the center of the puff pastry on top of the mushroom mixture.
Carefully fold the puff pastry over the venison, sealing the edges and tucking them underneath.
Place the Wellington seam side down on a baking sheet lined with parchment paper.

Bake the Wellington:

Brush the top and sides of the Wellington with the beaten egg to create a golden finish when baked.
Using a sharp knife, make a few small slits in the top of the pastry to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through.

Serve:

Remove the Venison and Porcini Mushroom Wellington from the oven and let it rest for a few minutes before slicing.

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