This delicious Venison Wellington, inspired by Gordon Ramsay, is a show-stopping main course that’s surprisingly easy to prepare. With tender venison, savory bacon, and golden, flaky puff pastry, it’s perfect for a special dinner. The recipe uses simple, common ingredients, making it flexible and approachable for any home cook looking to impress with gourmet flair.
Ingredients Needed:
- 30g butter, divided
- 1 venison backstrap, cut in half
- 280g fresh mushrooms, sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 8g Worcestershire sauce
- 4g ground thyme, or to taste
- Salt and black pepper, to taste
- 450g bacon, or as needed
- 500g frozen puff pastry, thawed
- 1 egg yolk
- 15ml water, or as needed
How To Make Venison Wellington Recipe?
- Preheat the Oven: Preheat your oven to 230°C (450°F).
- Brown the Venison: Melt 15g (1 tbsp) of butter in a hot pan over medium-high heat. Sear the venison backstrap for 2 minutes on each side to seal in the juices. Remove and set aside to cool.
- Cook the Mushroom Mixture: Melt the remaining 15g (1 tbsp) of butter in the same pan over medium heat. Add the sliced mushrooms, diced onion, minced garlic, and Worcestershire sauce. Sauté for 5-7 minutes until the mushrooms soften and the mixture becomes fragrant. Allow to cool completely.
- Season the Venison: Spread the ground thyme, salt, and black pepper on a cutting board. Roll the venison backstrap halves in this mixture, ensuring even seasoning.
- Wrap the Venison in Bacon: Lay out strips of bacon, overlapping slightly, and wrap each piece of venison tightly.
- Assemble the Wellington: Roll out one sheet of puff pastry and place a wrapped venison piece in the center. Fold the pastry over the meat, pressing the edges to seal. Repeat for the second piece of venison with the remaining pastry.
- Apply the Egg Wash: Mix the egg yolk with the water in a small bowl. Brush the tops of the pastry generously with the egg wash for a golden crust.
- Bake the Wellington: Place the Wellingtons in an ungreased baking dish. Bake for 10 minutes at 230°C (450°F). Reduce the temperature to 220°C (425°F) and bake for an additional 10-15 minutes until the pastry is golden brown and puffed.
Recipe Tips:
- Cool the Mushrooms First: Let the mushroom mixture cool down completely so the pastry doesn’t get wet.
- Don’t Overcook the Meat: Sear the venison lightly, and don’t overcook it in the oven to keep it soft and juicy.
- Seal the Pastry Edges: Press the pastry edges tightly together to stop it from opening up while baking.
- Egg Wash Properly: Brush the pastry evenly with egg wash to make it golden and shiny.
- Keep the Pastry Cold: Use cold pastry; if it’s warm, it’s hard to work with and won’t bake well.
How To Store & Reheat Leftovers?
- Refrigerate: Let Venison Wellington cool to room temperature first. Then, wrap it in plastic or put it in an airtight container. Keep it in the fridge for up to 2 days.
- Reheat: Set the air fryer to 175°C (350°F) and heat the Wellington for 5-7 minutes until it’s warm and crunchy.
Nutrition Facts:
- Calories: 512kcal
- Total Fat: 31.7g
- Saturated Fat: 11.1g
- Cholesterol: 96mg
- Sodium: 211mg
- Potassium: 311mg
- Total Carbohydrate: 11.7g
- Dietary Fiber: 0.5g
- Sugars: 0.1g
- Protein: 22.2g
Gordon Ramsay Venison Wellington Recipe
Description
This delicious Venison Wellington, inspired by Gordon Ramsay, is a show-stopping main course that’s surprisingly easy to prepare. With tender venison, savory bacon, and golden, flaky puff pastry, it’s perfect for a special dinner. The recipe uses simple, common ingredients, making it flexible and approachable for any home cook looking to impress with gourmet flair.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 230°C (450°F).
- Brown the Venison: Melt 15g (1 tbsp) of butter in a hot pan over medium-high heat. Sear the venison backstrap for 2 minutes on each side to seal in the juices. Remove and set aside to cool.
- Cook the Mushroom Mixture: Melt the remaining 15g (1 tbsp) of butter in the same pan over medium heat. Add the sliced mushrooms, diced onion, minced garlic, and Worcestershire sauce. Sauté for 5-7 minutes until the mushrooms soften and the mixture becomes fragrant. Allow to cool completely.
- Season the Venison: Spread the ground thyme, salt, and black pepper on a cutting board. Roll the venison backstrap halves in this mixture, ensuring even seasoning.
- Wrap the Venison in Bacon: Lay out strips of bacon, overlapping slightly, and wrap each piece of venison tightly.
- Assemble the Wellington: Roll out one sheet of puff pastry and place a wrapped venison piece in the center. Fold the pastry over the meat, pressing the edges to seal. Repeat for the second piece of venison with the remaining pastry.
- Apply the Egg Wash: Mix the egg yolk with the water in a small bowl. Brush the tops of the pastry generously with the egg wash for a golden crust.
- Bake the Wellington: Place the Wellingtons in an ungreased baking dish. Bake for 10 minutes at 230°C (450°F). Reduce the temperature to 220°C (425°F) and bake for an additional 10-15 minutes until the pastry is golden brown and puffed.
Notes
- Cool the Mushrooms First: Let the mushroom mixture cool down completely so the pastry doesn’t get wet.
- Don’t Overcook the Meat: Sear the venison lightly, and don’t overcook it in the oven to keep it soft and juicy.
- Seal the Pastry Edges: Press the pastry edges tightly together to stop it from opening up while baking.
- Egg Wash Properly: Brush the pastry evenly with egg wash to make it golden and shiny.
- Keep the Pastry Cold: Use cold pastry; if it’s warm, it’s hard to work with and won’t bake well.
Gordon Ramsay Venison Wellington Recipe