Make the change from a traditional Wellington dish to a perfectly cooked ground venison wellington.
An easy dinner preparation that uses ground game and serves up to 6 people. I simply combined a blend of chopped veges, potatoes, garlic, ground mule deer and shredded cheese all wrapped up in a puff pastry. Brush with olive oil, top with a little Parmesan cheese and bake at 400 degrees until browned, about 30 minutes. When ready let the Wellington sit for a few before slicing and serving. Now if you love gravy as much as I do – serve with a delicious brown gravy.
Dish up this Wild Wellington Dinner any day of the Week!
If you don’t have venison in the freezer, try this recipe with ground elk, antelope, sheep or beef.
Preheat the oven to 400°F.
Heat a large skillet over medium heat and add butter and olive oil. When the butter has melted, add the carrots, celery, onion, potatoes and garlic. Season with granulated garlic powder, french tarragon and salt. (NOTE: You can omit or substitute another dried herb in place of the tarragon if desired.) Cook until vegetables are softened, about 10 minutes. Remove from heat and drain in a colander removing excess oil.
Add the ground venison meat to the skillet and cook until browned. Remove from heat and add the vegetables stirring to combine.
Set the puff pastry sheet on a lightly floured surface and roll it out to roughly 16″ in length and width. Spread out 1 cup of shredded cheese over the pastry and add the meat mixture lengthwise down the center. Top with the remaining cheese. Pull one side of the pastry over the meat and then pull the other side up and over to close. Fold the edges of the pastry on both sides to fully enclose the ground meat mixture. Carefully pick up the meat stuffed pastry and flip over setting the seam side down on a baking sheet lined with parchment paper.
Continue reading the recipe for Ground Venison Wellington from our friends at Wildgame Cuisine here.
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