VENISON FILLET WELLINGTON
2 to 3 lb. Venison loin, well-trimmed
2 tbsp clarified butter, room temperature
2 to 4 slices bacon
2 tbsp butter
3 tbsp olive oil
2 tbsp chopped shallots
½ lb. fresh white or straw mushrooms, finely chopped
1 egg, separated
2 tbsp cold water
1 sheet frozen puff pastry, thawed per package directions
flour for rolling out pastry
1 cup shredded fresh spinach leaves
½ cup shredded Swiss cheese
Heat oven to 325F. Heat a large, heavy-bottomed skillet over medium-high heat. While the skillet is heating, rub the venison with clarified butter. Add the loin to the hot skillet and sear to a deep brown color on all sides. Transfer the loin to dish and set aside to cool to room temperature. Meanwhile, add bacon to same skillet and fry until cooked but not crisp. Set aside on paper towel-lined plate.
While the loin is cooling, prepare the filling. In a medium skillet, melt the two tablespoons of butter in the oil over medium heat. Add the shallots and sauté until golden, stirring constantly; most of the liquid evaporates. Set mushroom mixture aside to cool.
Beat the egg white lightly in a small bowl. In another small bowl, lightly beat the egg yolk and water. Set both bowls aside.
To prepare the shell, roll out pastry on a lightly floured surface to a rectangle one to two inches larger on all sides than the loin. Spread the cooled mushroom mixture over the pastry, leaving one inch clear around the edges. Layer the spinach, cheese and bacon in a thin trip over the center; the strip should be about as wide as the loin. Place the loin on top of the bacon. Brush the edges of the pastry with egg white; this will help hold the pastry shell together while it is baking. Wrap the pastry around the loin and crimp the edges very well to seal. Turn the pastry-wrapped loin over so the seam side is down. Place onto a baking sheet. Brush pastry with egg yolk mixture; this will provide a beautiful glaze to the Wellington.
Bake for ten to fifteen minutes, or until pastry is golden brown. The loin should have reached an internal temperature of 130F. Remove from oven. Slice into individual portions and serve immediately with Hunter’s Sauce.
Venison Filet Wellingon
Is a selection from Kate Fiduccia’s
“Cooking Wild in Kate’s Kitchen” venison cookbook.
South New Berlin, New York