Venison & Wild Mushroom Wellington Recipe

Preheat the oven to 400°F (200°C).

In a large skillet, heat the olive oil over medium heat. Add the shallot, garlic, and thyme, and cook until fragrant, about 2 minutes.

Add the mushrooms to the skillet and cook until they release their moisture and are tender, about 5 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

Season the venison tenderloin with salt and pepper. Heat a skillet over high heat and sear the tenderloin on all sides until browned, about 2 minutes per side. Remove from heat and let cool.

On a lightly floured surface, roll out the puff pastry sheet to a size large enough to wrap the tenderloin completely.

Spread the mushroom mixture evenly over the puff pastry, leaving a border around the edges.

Place the seared venison tenderloin on top of the mushroom mixture and wrap the puff pastry tightly around it, sealing the edges with egg wash.

Transfer the wrapped Wellington to a baking sheet lined with parchment paper. Brush the top with egg wash.

Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.

Remove from the oven and let rest for 5 minutes before slicing into thick slices.

Serve the Venison & Wild Mushroom Wellington with your choice of sides, such as roasted vegetables or mashed potatoes.