Field to Table: Mini Venison Wellington... @MIAdventureLife
Channel: MIAdventureLife
Date: 2020-03-19

A Michigan twist on a decadent classic... Enjoy this perfect substitution as we put some Venison loins into some puff pastry for a delicious Venison Wellington. 

Mini Venison Wellington

2- 6 to 8 oz Venison loin roasts
2tbs Kosher salt
1tsp Black pepper
3tbs Mustard
3/4lb White mushrooms chopped
1tsp Thyme
1tsp Garlic powder
1 package Puff pastry
1 Egg

Bind loose parts of loin with butchers twine. 
Pat loins completely dry, salt and pepper liberally. 
Sear loins on every exposed surface in skillet on high heat. (DO NOT COOK THE MEAT. SEAR ONLY.)
Remove from heat and put loins in fridge to cool.
Chop mushrooms then sautee over low heat with butter and seasoning in skillet. 
Cook mushrooms until all moisture is removed. (about 20mins)low heat slow cook. 
Put mushrooms in fridge to cool. 
Cover work surface in plastic wrap and sprinkle with flour.
Roll Puff pastry out onto work surface.
Evenly distribute 2 portions of Mushrooms onto puff pastry.
Spread Mustard on both portions of mushrooms. 
Split pastry between two loins.
Roll Venison loins tightly into both puff pastry, without overlapping pastry, completely rolling it in the mushrooms/mustard. 
Remove extra pastry and crimp edges.
Wrap in plastic and place in fridge to chill (about an hour). 
Bake on foil lined baking sheet for 40 minutes in 425f degree oven, or until golden brown and puffy. 
Let rest 10 minutes before serving. 

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#Michigan #venison #cooking