Check out the step by step video made by Kromatic Media to prepare my modern take on a West Virginia culinary treat.
Venison Wellington with Cherry Merlot Sauce
- 1.5 lb loin or backstrap venison fat trimmed
- 1 tablespoons canola oil
- ¼ cup Dijon mustard
- 2 tablespoons butter
- 1 large shallot finely chopped
- 2 garlic cloves finely chopped
- 8 ounces baby bella mushrooms finely chopped
- 1 tbsp thyme leaves finely chopped
- 1 tbsp parsley finely chopped
- 2 tbsp Sherry cooking wine
- 6 slices prosciutto
- 1 package puff pastry
- Flour for dusting
- 2 egg yolks beaten
Cherry Merlot Sauce
- 2 cups frozen cherries
- 2 cups Merlot
- ¼ cup balsamic vinegar
- 1 clove garlic
- 1 shallot halved
- 1 tablespoon unsalted butter
Dry the venison. Heat the oil in a frying pan and sear the meat all over. Let cool for 5 minutes, coat with Dijon mustard, then chill in fridge for 15 minutes.
Melt the butter and cook the shallots and garlic for 2 minutes, stirring often. Add the mushrooms, thyme, and parsley. Cook for 10 minutes until all the moisture is absorbed and you have a paste-like mixture. Add the Sherry and cook until it’s evaporated. Set aside to cool.
Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.
Place the mustard covered loin in the center of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat. Roll into a sausage shape, twisting the ends of the cling film as you do to form a tight log. Chill for 30 minutes in the refrigerator.
On a lightly floured surface, roll the pastry into a rectangle that is large enough to cover the meat. Trim the edges as need be.
Carefully unwrap the prosciutto parcel and lay it in the middle of the pastry. Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg. Roll the whole thing around the meat. Neatly fold under the shorter edges to create a parcel.
Transfer to a lightly oiled non-stick baking tray and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk. Chill for at least 30 minutes before cooking.
Heat oven to 400 Using a knife, score the pastry, being careful not to cut all the way through. Bake for 20 minutes. Remove from oven and rest for 20 minutes before slicing.
To prepare the sauce, combine the wine, cherries, whole garlic clove and halved shallots in a saucepan over medium heat and simmer until the mixture has reduced by half, about 10 minutes. Remove garlic and shallots and discard.
Add the balsamic vinegar, decrease the heat to medium and reduce until the sauce is thick and coats the back of a spoon, about 10 minutes.
Add the butter and stir until melted.
Slice wellington into 1-inch portions. Serve with cherry Merlot sauce and top with micro-greens.