Recipe Blog - Feature - Venison Wellington

Venison Wellington Recipe

By: Andrea Alden

Special occasions require special meals. This recipe for Venison Wellington is quite special indeed. Instead of the traditional tenderloin of beef, a tenderloin of venison is seasoned and seared to perfection before being wrapped in layers of mushrooms, prosciutto and puff pastry. Succulent and savory, this meal is perfect for any holiday or celebration, even ringing in the new year with your nearest and dearest.

Prep Time
60 Min
Cook Time
75 Min
Yield
4 to 6
Difficulty
Medium

Venison Wellington Recipe

Print

Ingredients

Directions

Photos

Ingredients
  • 2 lbs. (1 kg) beef tenderloin
  • Salt and pepper to taste
  • 2 tbsp. (30 ml) oil
  • 4 to 6 slices Prosciutto
  • 1 lb. (0.5 kg) cremini mushrooms
  • Pinch of salt
  • 1 clove garlic
  • 1 sheet puff pastry
  • 1 egg
  • Food processor
  • Napoleon Cast Iron Skillet
Directions
  1. Oil your grids and preheat your grill to high or preheat your Infrared SIZZLE ZONE to high. 
  2. Trim any large chunks of fat and silverskin from the venison tenderloin. Season it lightly on all sides with salt and freshly ground black pepper.
  3. In a food processor, blend the garlic and mushrooms until they're more than minced, almost a paste. Put the mushrooms, into the cast iron skillet over medium-low heat. Spread them out so they cover as much surface area as possible. The goal here is to remove as much water as possible from the mushrooms. Don't forget to stir them periodically. When the mushrooms reach a consistency that is spreadable and mostly dried out, remove them from the heat.
  4. While the mushrooms are cooking down, sear the venison tenderloin on all sides, over direct high heat for about 2 minutes per side until nice sear marks form. 
  5. It's time to wrap the Wellingtons in their first layer: Lay a large piece of cling wrap on a clean work surface. Layer enough prosciutto to form a single layer that will cover the tenderloin entirely by slightly overlapping each slice. Spread the mushrooms duxelles on the prosciutto, starting from the middle and moving outwards. Finally, lay the venison right in the center. Carefully, using the cling wrap, bring the prosciutto that is closest to you, up and over the meat. Just like wrapping up a sleeping bag, use the cling film to pull everything tight and roll the meat parcel away from you until it is entirely encapsulated without getting any wrap between the venison and the mushrooms and prosciutto. Close the wrap tightly and then twist the ends to form something that looks like a giant prosciutto-wrapped pill. Let the Wellington set in the fridge for at least 15 minutes.
  6. Once the venison has set, lay out another large sheet of cling wrap on the work surface. Place your puff pastry in the middle. Unwrap the prosciutto pill and place it in the center of the pastry. Carefully, wrap the prosciutto-wrapped venison in the pastry, folding it over until the edge of the pastry meets the pastry on the other side and then trimming off any extra from the bottom. Pinch the sides together to completely encapsulate. Use the cling wrap to wrap the Wellington tightly, twisting the ends to form a seal. Place the Wellington in the fridge for at least 15 minutes. This can be done up to one day in advance.
  7. Place a pizza or baking stone onto the barbecue and preheat it to 395°F (201°C). Beat the egg well. Unwrap your Wellington and brush the top with the egg. Season with salt to get a nice crispy top. Then Place the Wellington onto a piece of parchment paper and place everything onto the preheated baking stone to roast for 35 minutes. If your venison was about 3-in. across, then it should be medium-rare by this point. Use a meat thermometer to check for a temperature of 125°F (51°C).
  8. Remove the Wellington from the grill and allow it to rest for 10 minutes or so before slicing into equal portions. Serve with your favorite side dishes.

I had leftover venison from our Thanksgiving Venison Tenderloin recipe and I just had to try making it into Venison Wellington. This recipe came out perfectly. The meat was perfectly cooked, the pastry crisp on top, and the filling succulent. To ensure that the bottom of the wellington gets beautifully crisp too, I suggest using the pizza or baking stone instead of placing the wellington onto a rack or baking sheet. 

Like this year’s Thanksgiving recipe inspiring the Venison Wellington, what recipes inspired you to create something new? Share your most inspired BBQ recipes, stories and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.

Happy Grilling!

Recipe Blog - Venison Wellington - season

Season the venison lightly with salt and pepper

Recipe Blog - Venison Wellington - sear

Sear the venison on all sides, over high heat

Recipe Blog - Venison Wellington - wrap

Layer prosciutto, mushrooms, and wrap the venison in both

Recipe Blog - Venison Wellington - pastry

Wrap the prosciutto covered venison with puff pastry, give it an egg wash and sprinkle with salt

Recipe Blog - Venison Wellington - grill1

Cook on a rack over a tray or better still, a preheated pizza stone with parchment paper

Recipe Blog - Venison Wellington - crossSection

Once well-rested, slice the Venison Wellington into equal portions

Recipe Blog - Venison Wellington - Serve1

Serve with your favorite side dishes

Recipe Blog - Venison Wellington - Serve2

Enjoy as you ring in the new year with family and friends

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

Read More
Recipe Blog - Venison Wellington - season

Season the venison lightly with salt and pepper

Recipe Blog - Venison Wellington - sear

Sear the venison on all sides, over high heat

Recipe Blog - Venison Wellington - wrap

Layer prosciutto, mushrooms, and wrap the venison in both

Recipe Blog - Venison Wellington - pastry

Wrap the prosciutto covered venison with puff pastry, give it an egg wash and sprinkle with salt

Recipe Blog - Venison Wellington - grill1

Cook on a rack over a tray or better still, a preheated pizza stone with parchment paper

Recipe Blog - Venison Wellington - crossSection

Once well-rested, slice the Venison Wellington into equal portions

Recipe Blog - Venison Wellington - Serve1

Serve with your favorite side dishes

Recipe Blog - Venison Wellington - Serve2

Enjoy as you ring in the new year with family and friends