Deer loin Wellington with wild prosciutto

This venison Wellington combines the tender flavor of venison tenderloin with a crispy layer of puff pastry and a filling of mushrooms, shallots, and thyme. Wrapped in wild prosciutto and baked to perfection, this dish is ideal for special occasions and festive dinners. Serve with classic sides like mashed potatoes and seasonal vegetables for a meal your guests won't soon forget. This Wellington is a true masterpiece and a beautiful way to present game.

Number of persons: 6

Preparation time: 45 minutes

Cooking time: 30 minutes

Ingredients:

• 800 grams of venison fillet
• 100 grams Wild Prosciutto (we used Wild Boar Prosciutto)
• 2 tablespoons olive oil
• 400 grams of mushrooms, finely chopped
• 2 cloves of 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. Sear the venison tenderloin briefly on each side for 30 seconds, until nicely browned. Remove the meat from the pan and let it cool.

4. In the same pan, add the finely chopped mushrooms, garlic, and shallots. Cook until 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 tenderloin.

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

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

9. Place the seared venison tenderloin 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 venison loin on a baking sheet 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 Wellington with side dishes of your choice, such as mashed potatoes and seasonal vegetables. Enjoy this festive dish!