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: British, American, Italian, French
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 of mushrooms, shallot, and herb mixture cooked in butter. The buttery puff pastry keeps the meat tender, juicy, and flavorful. A dish that is meant for any special occasion.

Updated at: Thu, 21 Nov 2024 14:04:07 GMT