Deer Wellington

[Hunter]

Hello Gents,

I found my last deer roast in the deep freeze and I was thinking I should make it for supper, and instead of just doing it regularly I will do it up as beef wellington, just a bit wilder. I'm going to use the basic recipe but instead of parma ham I'll use bacon. Do any of you have some suggestions for me to try out?

I'll post pictures after I make it tomorrow night.

Cheers,

 

[jlanger]

Not sure about the mustard with it, but certainly mushrooms and bacon would be most likely very good. Since venison is so lean I'd think bacon would work better than the parma ham. Let me know how it goes!! BTW are you using deer loin (backstrap/tenderloin) or a ham/shoulder roast?

 

[Hunter]

Loin, I cook the shoulders just after I harvested the deer. I'm thinking for the mustard instead of covering it, I'm just going to do about a third of it, should add to the flavour without being too overpowering.

 

[jlanger]

That should be really tasty. Just be really careful about overcooking (I'm sure you know that lol) Venison Tenderloin gets done really quick.

 

[Hunter]

It is a really small piece of meat, just about the size of my fist so I'm thinking that I'm going to have to really watch it.

 

[Pete_T]

I dont know how you want to prepare venison, but that sounds really tricky unless its better well done. Assuming its not, you'd want to cook the bacon some beforehand, and refrigerate the meat well after searing it and before wrapping it. With the normal filet wellingtons its more that you're cooking the pasty and heating the meat when it goes in the oven, but not really cooking it. Its really, really easy to overcook smaller Wellingtons, I used to do that about half the time I made them. It might be better if you mixed some bacon fat in the mushroom mixture if you were looking to add fat, and kept the Prosciutto, that way the bacon being fully cooked wouldn't be a concern. But I do think its a really neat idea, and I''ll be interested to hear how it turns out.

 

[Hunter]

Well I have it going right now, in the end I decided to use parma ham just because it is thinner and bacon could end up being an issues. Of course as soon as I'm searing the roast a lady texts me to hang out at her place at the other end of town... This time I'm going to pick experimentation in the kitchen over driving across town on icy roads and not getting enough sleep... this time. I used my new Kitchenaid food processor for the mushrooms which worked awesome (Thank you mom and dad for the early present) I put everything together, now I'm just waiting for my oven to preheat!

 

[jlanger]

So....??

 

[Argonaut]

So....??

+1

 

[huntingdan]

This thread went just like the chili thread ya teased us with too

 

[Pete_T]

Maybe he decided to go across town after all. Can't really blame him for that.