Italian Venison Wellington The Ultimate Elegant Holiday Dish

Name: Italian Venison Wellington The Ultimate Elegant Holiday Dish
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: American, British, French, Italian
Ingredients: 1.5 lb. venison tenderloin (trimmed); 1 Tablespoon Olive oil; 2 Tablespoons unsalted butter; 6 Oz. crimini mushrooms (minced); 2 Tablespoons minced shallots; 1 Tablespoon minced fresh garlic; 2 Tablespoons each dry Marsala and heavy cream; 4 teaspoon minced fresh sage; 1 sheet frozen puff pastry (thawed (half a 17.3 oz. box)); 10 slices prosciutto; 1 egg + 1 Tablespoon water (beaten (for egg wash)); Dijon Mustard; Butcher's twine for tying meat; 3 Tablespoons unsalted butter (divided); 1/4 cup chpped shallots; 1 Tablespoon tomato paste; 1 dried bay leaf; 1 Tablespoon fresh sage; 1 cup dry Marsala; 3/4 cup low-sodium beef broth; 1 Tablespoon cornstarch; 1 Tablespoon Worchestershire sauce; salt and pepper -- quanto basta!

Instructions

Prep:1h 30minCook:1h

Italian Venison Wellington swaps prosciutto for the usual paté but keeps to the traditional duxelles, a buttery mixture of mushrooms, shallots, and herbs. The buttery puff pastry keeps the meat tender, juicy, and flavorful. This dish is meant for any special occasion.Italian Venison Wellington replaces the usual paté with prosciutto. It still features the classic duxelles

Updated at: Fri, 28 Mar 2025 17:25:22 GMT