Fred Choate's Hunter's Wellington
- Complexity: easy
Venison Backstrap done Wellington Style.
Step by Step Directions
Sauté the mushrooms in the bacon and minced garlic, then drain.
Add Dijon Mustard to the mixture and use food processor to mince it up.
Sear off the venison backstrap, and allow to cool.
When cool, cover in the mushroom mixture, wrap with prosciutto and then with a sheet of puff pastry.
Slit pastry for venting
Bake at 375 for about 30 minutes or until internal temp reaches 145. Allow to rest a liitle, slice and serve.