Great-Uncle Archibald's Venison Wellington With Red Currant Sauce

Name: Great-Uncle Archibald's Venison Wellington with Red Currant Sauce (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 6
Cuisine: Holiday
Ingredients: 2 lbs Venison loin; 1 tbsp Olive oil; 1 tsp Salt; 1/2 tsp Black pepper; 1 lb Cremini mushrooms-finely chopped; 2 tbsp Butter; 1 Shallot-finely chopped; 2 cloves Garlic-minced; 1/4 cup Dry sherry; 1 tsp Fresh thyme-chopped; 1 package Puff pastry-thawed; 1 Egg-beaten; 1 cup Red currant jelly; 1/4 cup Red wine; 1 tbsp Red wine vinegar

⏱3h

👥6

🔥650 cal

Medium

🍽️Holiday

🥗Paleo

A classic Venison Wellington, perfect for a special occasion. Tender venison loin is encased in a flavorful duxelles and flaky puff pastry, served with a tangy red currant sauce.

2 lbs Venison loin

1 tbsp Olive oil

1 tsp Salt

1/2 tsp Black pepper

1 lb Cremini mushrooms-finely chopped

See all 15 ingredients ↓

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⏱3h

👥6

🔥650 cal

Medium

🍽️Holiday

🥗Paleo

A classic Venison Wellington, perfect for a special occasion. Tender venison loin is encased in a flavorful duxelles and flaky puff pastry, served with a tangy red currant sauce.

#Wellington #Venison #Red Currant #Beef

Instructions

Season Venison with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear venison on all sides until browned. Let cool completely.
Prepare Duxelles: Melt butter in a skillet over medium heat. Add shallot and garlic and cook until softened. Add mushrooms and cook until all liquid has evaporated. Deglaze with sherry and cook until absorbed. Stir in thyme and season with salt and pepper. Let cool completely.
Prepare Red Currant Sauce: Combine all Red Currant Sauce ingredients in a saucepan and simmer over low heat for 10 minutes, stirring occasionally.
Assemble Wellington: Roll out puff pastry to a large rectangle. Spread duxelles evenly over the pastry. Place venison on top of duxelles. Wrap pastry tightly around venison, sealing edges with egg wash. Brush entire Wellington with egg wash.
Bake at 400°F (200°C) for 30-40 minutes, or until pastry is golden brown and venison reaches an internal temperature of 135°F (57°C) for medium-rare.
Let rest for 10 minutes before slicing and serving with Red Currant Sauce.

Ingredients

Venison
2 lbs 900 g Venison loin
1 tbsp 15 mL Olive oil
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
Duxelles
1 lb 450 g Cremini mushrooms-finely chopped
2 tbsp 30 mL Butter
1 1 Shallot-finely chopped
2 cloves 10 mL Garlic-minced
1/4 cup 60 mL Dry sherry
1 tsp 5 mL Fresh thyme-chopped
Pastry
1 package 400 g Puff pastry-thawed
1 1 Egg-beaten
Red Currant Sauce
1 cup 240 mL Red currant jelly
1/4 cup 60 mL Red wine
1 tbsp 15 mL Red wine vinegar

Equipment

Skillet
Saucepan
Baking sheet
Rolling pin

Instructions

Season Venison with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear venison on all sides until browned. Let cool completely.
Prepare Duxelles: Melt butter in a skillet over medium heat. Add shallot and garlic and cook until softened. Add mushrooms and cook until all liquid has evaporated. Deglaze with sherry and cook until absorbed. Stir in thyme and season with salt and pepper. Let cool completely.
Prepare Red Currant Sauce: Combine all Red Currant Sauce ingredients in a saucepan and simmer over low heat for 10 minutes, stirring occasionally.
Assemble Wellington: Roll out puff pastry to a large rectangle. Spread duxelles evenly over the pastry. Place venison on top of duxelles. Wrap pastry tightly around venison, sealing edges with egg wash. Brush entire Wellington with egg wash.
Bake at 400°F (200°C) for 30-40 minutes, or until pastry is golden brown and venison reaches an internal temperature of 135°F (57°C) for medium-rare.
Let rest for 10 minutes before slicing and serving with Red Currant Sauce.

Nutrition per serving

Calories 650