Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is your basic beef Wellington adapted for venison. It's delicious and very easy but looks gourmet.


Recipe Summary

30 mins
1 hr
30 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

  • Melt 1 tablespoon butter in a hot pan over medium-high heat. Brown venison in the hot butter, about 2 minutes per side. Set meat aside.

  • Melt remaining butter in the pan over medium-high heat. Add mushrooms, onion, garlic, and Worcestershire sauce. Saute until mushrooms are soft, 5 to 7 minutes. Set aside and allow to cool.

  • Spread thyme, salt, and pepper onto a large cutting board and roll backstrap halves on top to form a coating of herbs. Wrap each piece of backstrap in enough bacon to cover it.

  • Unfold 1 puff pastry and place first piece of backstrap into the center. Bring the sides of the pastry together and pinch to seal. Repeat with other backstrap and remaining pastry. Place each into an ungreased baking dish.

  • Mix egg yolk and water together in a small bowl. Coat the tops of the dough.

  • Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C). Continue to bake until dough is golden brown, 10 to 15 minutes more.

Cook's Note:

Remember to take puff pastry package out of the refrigerator and follow package directions to thaw. If you forget, place individual pastries onto a plate and microwave for 10 seconds. Remove and check. If not completely thawed, repeat previous steps until thawed.

Editor's Note:

Nutrition data for this recipe includes the full amount of bacon. The actual amount of bacon consumed will vary.

Nutrition Facts

392 calories; protein 11g; carbohydrates 25g; fat 27.8g; cholesterol 44.9mg; sodium 510.3mg. Full Nutrition