Venison Wellington is a show-off dish! I promise it's not as difficult as it may seem.

Why not tackle a classic English recipe? This is the perfect show-stopper for a holiday or family dinner. The flavours meld so well together and makes the venison melt-in-your-mouth special!
More main meats are to make a glazed Dutch Oven Ham or Cast Iron Roast Chicken. Round out your plate with Scalloped Potatoes and some amazing Frozen Veggies.
Key Ingredients
Venison - Select venison tenderloin for the ultimate in tender cuts. You can also use beef tenderloin.
Puff Pastry - Grab a box at the store or go ahead and go all-in and make Sourdough Puff Pastry from scratch.
Liver Pâté - Maybe a tiny bit tricker to source, but I highly recommend this. You get some extra organ meats in and it's "hidden" among everything else.
Mushrooms - Combine with garlic and onion for the perfect layer under the pastry.
How to Make Perfect Venison Wellington
***See recipe card below for precise measurements and instructions.***
Step 1: Rub venison with tallow and par-cook.
Step 2: Sauté mushrooms, garlic, and onion until fragrant.
Step 3: Combine pâté and melted butter.
Step 4: Roll out puff pastry to ¼-inch thick.
Step 5: Set tenderloins on pastry, then coat with pâté and mushroom mixture.
Step 6: Gather pastry over tenderloin and pinch shut.
Step 7: Place in dish seam side down and slash the top.
Step 8: Brush with egg wash and bake until golden.
Step 9: Add gravy ingredients to a saucepan.
Step 10: Bring to a boil, then simmer to reduce.
FAQs
This is finely ground liver mixed with seasonings, lard, and sometimes flour. It is considered a delicacy to be enjoyed on toast points as an appetizer. When added as a layer to this Wellington dish, the flavour just adds a lot of umami to the entire dish, and no one will be able to say they taste liver.
I am for around 120-130°F in the center of the tenderloins. This is considered medium rare and I think really adds to the elegance of the dish. This is also why I parcook them a bit first. Otherwise you risk the pastry burning before the meat is done to your liking. This also gives the juices a chance to escape just a bit so the final dish isn't too wet, and gives you juices to make a pan gravy.
Just use your drippings and round them out with broth and wine. You can skip the wine if you need to, and splash in a bit more broth. The drippings contain some fat, and if the juice doesn't reduce to your liking you can always try adding a small amount of a cornstarch slurry.
Photos by Dante from Shire by the Sea
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Venison Wellington
Ingredients
- 2 pounds venison tenderloin can use beef tenderloin
- ¼ cup beef tallow or butter
- ½ cup butter divided
- 1 onion chopped
- 3 cloves garlic I used fermented
- 1 cup sliced mushrooms
- 120 grams liver pâté
- 1 pound puff pastry at room temperature
- 1 cup beef broth
- 2 tablespoons red wine
- 1 large egg yolk with a splash of water
Instructions
- Defrost pastry dough if frozen.
- Pre-heat oven to 425°F.
- Rub beef tallow over tenderloins and place in a casserole dish.
- Bake tenderloins for 15-20 minutes, allow to cool, and set aside juices for gravy later.
- Melt 2 tablespoons butter in a pan and sauté mushrooms, onions, and garlic for 10 minutes; salt to season and remove from heat allowing to cool.
- With remaining 2 tablespoons butter, melt and mix well with pâté in a separate bowl.
- On a cutting board, sprinkle flour and lay out pastry dough.
- Roll out dough into a rectangle of approximately 9x14" and ¼-inch thick.
- Place tenderloins together in the center of the dough.
- Spread pâté and then mushroom mixture on top of tenderloins.
- Carefully wrap tenderloins with dough, pinching seams together, and place in casserole dish with seam side down.
- Cut some slits across the top and brush with egg yolk.
- Bake in oven for 25-30 minutes until pastry is golden brown. Test with thermometer; temperature should be between 120 to 130°F for medium rare.
- In frying pan, combine tenderloin juices, broth, and wine on medium heat, and simmer for 10-15 minutes to reduce.
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