Deer loin Wellington with wild prosciutto

An elegant and festive dish that encapsulates the refined taste of tender deer loin fillet in Wild Proscuitto and envelops it in a crispy layer of puff pastry, enriched with a delicious filling of mushrooms, shallots and thyme.

Perfectly cooked, this venison masterpiece is a culinary highlight that will enchant your guests on special occasions. Serve it with side dishes of your choice for an unforgettable gastronomic experience

Number of persons: 6

Preparation time: 45 minutes

Cooking time: 30 minutes

Ingredients:

• 800 grams of deer loin fillet
• 100 grams Wild Proscuitto (we used Wild Boar Prosciutto)
• 2 tablespoons of olive oil
• 400 grams mushrooms, finely chopped
• 2 cloves garlic, finely chopped
• 2 shallots, finely chopped
• 2 tablespoons fresh thyme leaves
• 200 ml red wine
• 500 grams (vegan) puff pastry, thawed if from the freezer
• 1 (vegetable) egg for glazing
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 200 degrees Celsius.

2. Sprinkle the venison fillet generously with salt and black pepper.

3. Heat the olive oil in a large pan over high heat. Briefly fry the deer loin fillet on all sides for 30 seconds per side, so that the meat gets a nice brown color. Remove the meat from the pan and let it cool.

4. In the same pan, add the chopped mushrooms, garlic and shallots. Bake them until they are soft and the moisture has evaporated.

5. Deglaze the mushrooms with red wine and add the thyme. Simmer until most of the liquid has evaporated. Then let the mixture cool.

6. Roll out the puff pastry on a floured surface into a rectangular sheet large enough to completely cover the venison fillet.

7. Spread the cooled mushroom mix on the puff pastry.

8. Place the prosciutto slices on top so that they overlap
   
   

9. Place the seared venison fillet on top of the prosciutto and roll it tightly in the puff pastry. Make sure the seam is on the bottom.

10. Place the wrapped deer loin on a baking tray lined with baking paper and brush the top with the beaten egg.

11. Bake the venison Wellington in the preheated oven for 25-30 minutes or until the puff pastry is golden brown.

12. The deer's core temperature should reach 46 degrees
    
    

13. Let the meat rest for a few minutes before cutting it.

Serve the venison loin Wellington with side dishes of your choice, such as mashed potatoes and seasonal vegetables. Enjoy this festive dish!