Joe V
TVWBB Fan
Prepared just like Beef Wellington - but with venison! I started by using a food processor to chop a clove of garlic, 10oz of mushrooms and a handful of almonds. Then I spread the mixture onto four slices of prosciutto. I salt & peppered the venison tenderloin and seared it on all sides in a hot frying pan with olive oil until an internal temp of 130* was reached.
As soon as I removed the seared venison from the pan, I brushed it with Emeril kicked up horseradish mustard and then wrapped it in the prosciutto. Then I placed prosciutto-wrapped venison on a sheet of pastry dough and wrapped it all up in the dough. (I cheated by using Pepperidge Farm frozen pasty dough but it was a work night and corners had to be cut
Sprinkled with coarse salt and marked decoratively with the back of a knife its ready for baking at 200* for 30 minutes!
Now out of the oven and resting for 10 minutes...
Plated with green beans and butter...yummy!
It was a fun trying to do something a little out of the ordinary with venison and it really was delicious. Thanks for looking!
As soon as I removed the seared venison from the pan, I brushed it with Emeril kicked up horseradish mustard and then wrapped it in the prosciutto. Then I placed prosciutto-wrapped venison on a sheet of pastry dough and wrapped it all up in the dough. (I cheated by using Pepperidge Farm frozen pasty dough but it was a work night and corners had to be cut
Sprinkled with coarse salt and marked decoratively with the back of a knife its ready for baking at 200* for 30 minutes!
Now out of the oven and resting for 10 minutes...
Plated with green beans and butter...yummy!
It was a fun trying to do something a little out of the ordinary with venison and it really was delicious. Thanks for looking!
