Venison Wellington is an easy, gourmet meal that will impress your guests! It’s made with store bought phyllo sheets, so it comes together in 20 minutes!
“Wellington” is a term that refers to, traditionally, beef wrapped in pastry. It is usually enclosed in the pastry, but first topped with pâté, often of foie gras, and a duxelles, or a sauteed mushroom mixture. Now a days, it seems to be most popular in the US, many top chef’s have their own versions on their menus. The list of variations is unending, each having there own spin on this classic dish!
In this version of Venison Wellington, I have chosen to use a horseradish sauce and some simple sauteed onions and spinach. It is so delicious and is sure to impress your guests!
How to Make Venison Wellington
- I had the inner loin, or petit filet, so I just tied that up with the loin.
- Sear the loin on all sides in a very hot pan.
- Chop onions and mince garlic.
- Lightly brown the onions in the same pan you used to brown the meat.
- Add garlic when onions are golden brown. Cook for a couple minutes.
- Add spinach to pan, turning constantly just to wilt spinach.
- Remove from heat.
- Spray none stick spray between 6-8 layers of phyllo dough. Spread spinach mixture on dough. Use store bought, or homemade horseradish sauce and top spinach mixture with sauce.
- Place loin on top of spinach mixture.
- Wrap phyllo dough like a package. Spray the outside with non stick spray, or brush to outside of the wellington with melted butter.
Bake your Wellington in a 400°F oven until pastry is golden and crispy, and meat is done to your liking.
How Long to Cook Venison Wellington
The amount of time that you need to cook your wellington will be solely determined by the size of your loin. This was about 1.5 pounds and it took 25 minutes. It is crucial to have a meat thermometer to temp your meat! For rare, you want to remove the Wellington at about 120°F. Then it is imperative to let it rest for at least 10 minutes! For medium rare you can cook it to 130°F. You never want to cook venison to over medium rare. There is not enough fat in the meat!
Can You Freeze Venison Wellington?
Yes, you can freeze this Venison Wellington for about 2 months, uncooked. The texture of the phyllo dough may suffer a bit though. To bake the Wellington, let thaw partially, wrapped in the refrigerator, only for a few hours. Brush with fresh butter. Bake approximately the same amount of time, but check the internal temperature in the thickest part of the meat. If pastry is getting too brown, cover with aluminum foil.
Should you Use Puffed Pastry or Phyllo Dough for Venison Wellington?
You can use puffed pastry sheets or phyllo dough for this Venison Wellington. They will have a different texture, the phyllo sheets being flakier and crunchier and the puffed pastry being soft and flaky. The only difference will be, instead of using butter to baste, you will use an egg wash for puffed pastry.
Other Delicious Venison Recipes on Binky’s Culinary Carnival
For more Venison Recipes ideas, see here!
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Tools I Use to Make Venison Wellington
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That’s how easy it is to make Venison Wellington. Thanks for stopping by today!
Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!
Enjoy! And have fun cooking!
Xoxo,
Venison Wellington
Ingredients
- 1.5 lbs venison loin
- salt and pepper
- 8-10 phyllo sheets
- cooking spray
- 1/2 medium onion
- 1 clove garlic
- 2 cups fresh spinach
- 3 Tbsp horseradish sauce
- 1 Tbsp Butter melted
For Horseradish Sauce
- 3 Tbsp prepared horseradish
- 1/2 cup mayonnaise
- 1/4 tsp white wine vinegar
- 1/2 tsp Sugar
- salt and pepper
Instructions
- Dry loin thoroughly with paper towels. Salt and pepper outside of loin, all around.
- Sear loin on all sides in a very hot cast iron pan coated with olive oil.
- Chop onion and garlic.
- When meat is seared, remove to plate and set aside.
- In same pan, reduce heat to medium low. Add a little more olive oil and saute onions until golden.
- Add garlic and saute another few minutes.
- Add spinach and move continuously until just wilted.
- Unwrap phyllo sheets. Spray non stick cooking spray on top of one sheet, top that with another sheet, coat with spray and top with another sheet. Continue until you have 6-10 layers of phyllo sheets. See notes below.
- Spread 2 Tbsp. horseradish sauce on phyllo sheet. Top with all of spinach mixture, then spread on 2 more tablespoons of sauce. Top this with browned venison.
- Wrap up package style and baste with melted butter.
- Bake at 400°F for 20 -30 minutes, until crust is golden brown and venison measures 130°F on thermometer, in thickest part of meat.
- Serve with additional horseradish sauce.
Notes
- Rare- 120°F
- Medium Rare- 130°F
Nutrition
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Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!
I love this recipe idea! So flavorful and way easier than I thought it would be!
Thanks Kim! It is really good! Hope you have nice holidays!
I LOVE this idea! I was looking for something special to make for Christmas this year and this may just be it! Thank you! =)
This is sure to impress Kathryn! Let me know if you make it!
We love venison! I am gong to have to try this out asap! We have some in our freezer right now!
I don’t think you will be disappointed Kelsey! It is super tasty! Thanks!
I’m not an experienced venison cook, so I really loved the simplicity of this recipe. It looks so elegant but is actually pretty easy to make!
It is. No doubt! Thanks Michelle! I’m glad you like it!
I love that you’ve made a venison take on a classic Wellington – it looks great! I can see the spinach working well to cut through the richness, too. Yum!
Thanks Caroline! It is super tasty! Have a great weekend!