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Italian Venison Wellington The Ultimate Elegant Holiday Dish

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Italian Venison Wellington takes the deer tenderloin and wraps it in puff pastry much like Beef Wellington. In this version, we swap prosciutto for the usual pâté but keep to the traditional duxelles of mushroom, shallot, and herb mixture cooked in butter. This is the ultimate elegant holiday dish that you assemble ahead so you can enjoy celebrating with your friends and family. 

Italian Venison Wellington with Marsala Gravy on Plate #venison_tenderloin, #venison_wellington, #meat_in_puff_pastry, #deer_tenderloin, #holiday_main_dish, #allourway

First, prepare the tenderloin for the Italian Venison Wellington

Until our son starting hunting I knew nothing about wild game meat. I knew there was the camp that absolutely loved the meat and then there was the other. I can honestly admit now that it’s a delicious source of protein and I’m in the “love it” camp.

One of the main things, I learned, that you had to remove the silver skin. Never heard of that? I hadn’t either. The silver skin is a thin membrane attached to deer meat and it’s important to remove it.  Membranes and connective tissues give the meat a “wild taste” so anything that is not rich red meat? Trim! We had to do this with our Italian Venison Stew.

Italian Venison Wellington Roasting instructions 1 to 3

A tenderloin comes in an uneven cylindrical shape so in order to give it an even thickness, tie the roast. The butcher’s twine comes off before wrapping the meat for the Italian Venison Wellington.

Next, drizzle the meat with olive oil, then season with salt and pepper. Sear the meat, including the ends, in a hot, heavy skillet that’s lightly coated with olive oil. This takes about 2 to 3 minutes. Transfer the meat to a plate and chill at least 30 minutes.

Second, prepare the duxelles

Chop the mushrooms and shallots really fine. You can hurry this up with a food processor but we thought it might get too fine and end up with mush.  Mince the garlic and fresh sage.

Italian Venison Wellington Instructions 4-6. Searing the meat

Melt the butter in the same pan you used for the meat. Then, add the duxelles ingredients and saute for 8 to 10 minutes, until the mushrooms are browned and the moisture evaporates.

Deglaze the pan with Marsala and cream, scraping up any brown bits. Stir in sage and season with salt and pepper. Let this cool to room temperature.

Third, wrap the deer tenderloin

Now, set out the prosciutto on a sheet of plastic wrap about 1 1/2 feet in length. I know that’s long but you’ll need it so you can wrap the tenderloin in the wrap. Shingle the prosciutto, like a roof, so it forms a rectangle that is big enough to wrap the entire venison tenderloin.

Using a rubber spatula cover the prosciutto evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper.

Italian Venison Wellington Instructions 7-8 wrapping the #venison_tenderloin# in #prosciutto, #duxelles, #puff_pastry, #plastic_wrap, #allourway

Cut the twine from the tenderloin, carefully, so it keeps its shape. Smear the meat with Dijon mustard — not too heavy of a hand.

Roll up the meat in the duxelles covered prosciutto using the plastic wrap to tie it up — cozy and tight. Tuck in the ends of the prosciutto as you roll to completely cover the venison.

Twist the ends to seal it completely so it holds its nice log shape. Set the log in the refrigerator for 30 minutes.

Fourth, roll out the pastry dough

This is the part along with the duxelles, that makes this delicious dish a Wellington. Mmm!! 😋💕 Meat cooked in puff pastry! All those wonderful juices contained in a delicious buttery puff pastry.  I could almost write an ode to the dish.

I’d better get back to the recipe, 😊 I think my tummy is growling! Okay, on a lightly floured surface,  roll out the puff pastry to about 1/4-inch thickness. Depending on the size of your puff pastry you may have to use two sheets and overlap, pressing them together.

Italian Venison Wellington Instructions 9-10 venison tenderloin is ready to bake. #venison_tenderloin, #deer_meat, #holiday_main_dish, #allourway

Remove the venison from the fridge and cut off the plastic. Set the tenderloin in the center of the pastry and fold over the longer sides, brushing with egg wash to seal.

Trim ends if necessary then brush with egg wash and fold to completely seal the deer tenderloin. Place the puff pastry wrapped venison seam side down on a baking sheet.

Brush the top of the pastry with the egg wash. Using the tip of a paring knife make a couple of slits in the top of the pastry. This creates vents that allow the steam to escape when the meat is cooking.

Italian Venison Wellington on plate with polenta and Marsala sauce. #venison_tenderloin, #venison_fillet, #deer_tenderloin, #puff_pastry, #Wellington, #allourway

Fifth, bake the Italian Venison Wellington make Marsala sauce

Bake the Italian Venison Wellington in a 425 F preheated degree oven for 40 to 45 minutes. The pastry is a gorgeous golden brown and the venison registers 140 F on an instant-read thermometer.

Remove the tenderloin from the oven and let it rest for 10 minutes. Serve thick slices with Marsala Sauce.

Italian Venison Wellington on plate with polenta and Marsala sauce.#venison_tenderloin, #marsala_sauce, #deer_meat, #puff_pastry, #venison_fillet, #roast_venison, #allourway

We wanted to keep the Italian flavors going so we decided to serve the venison tenderloin with a rich Marsala sauce. All it requires is just some herbs and aromatics to enhance the flavor. We use cornstarch to thicken the sauce and butter to make it silky smooth.

If you aren’t fortunate enough to have a venison tenderloin in your freezer you can use this recipe to make a beef tenderloin. The procedure is exactly the same.

Italian Venison Wellington is a beautiful dish for any special occasion. If you already have your main dish for Christmas, how about New Years 🥂 or even Valentines Day? ❤️

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

 

Italian Venison Wellington on plate with polenta and Marsala sauce. #venison_tenderloin, #deer_fillet, #Tenderloin_in_puff_pastry, # Marsala_sauce, #allourway



Italian Venison Wellington on plate with polenta and Marsala sauce.#venison_tenderloin, #marsala_sauce, #deer_meat, #puff_pastry, #venison_fillet, #roast_venison, #allourway

Italian Venison Wellington The Ultimate Elegant Holiday Dish

Italian Venison Wellington swaps prosciutto for the usual paté but keeps to the traditional duxelles of mushrooms, shallot, and herb mixture cooked in butter. The buttery puff pastry keeps the meat tender, juicy, and flavorful. A dish that is meant for any special occasion.
5 from 28 votes
Print Pin Rate
Course: Dinner, holiday main dish, Meat, special occasion
Cuisine: American, English, French, Italian
Keyword: Christmas meal, holiday dinner
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Resting time: 15 minutes
Total Time: 2 hours 30 minutes
Servings: 8 Italian Venison Wellington
Calories: 4821kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • MEAT:
  • 1.5 lb. venison tenderloin trimmed
  • 1 Tablespoon Olive oil
  • DUXELLES:
  • 2 Tablespoons unsalted butter
  • 6 Oz. crimini mushrooms minced
  • 2 Tablespoons minced shallots
  • 1 Tablespoon minced fresh garlic
  • 2 Tablespoons each dry Marsala and heavy cream
  • 4 teaspoon minced fresh sage
  • PASTRY ROLL:
  • 1 sheet frozen puff pastry thawed (half a 17.3 oz. box)
  • 10 slices prosciutto
  • 1 egg + 1 Tablespoon water beaten (for egg wash)
  • Dijon Mustard
  • Butcher's twine for tying meat
  • MARSALA SAUCE:
  • 3 Tablespoons unsalted butter divided
  • 1/4 cup chpped shallots
  • 1 Tablespoon minced fresh garlic
  • 1 Tablespoon tomato paste
  • 1 dried bay leaf
  • 1 Tablespoon fresh sage
  • 1 cup dry Marsala
  • 3/4 cup low-sodium beef broth
  • 1 Tablespoon cornstarch
  • 1 Tablespoon Worchestershire sauce
  • salt and pepper -- quanto basta!

Instructions

  • FOR THE MEAT:
  • Trim the venison tenderloin. Make sure there is no silver skin present. Bring the meat together so it's in a cylindrical shape and tie with butcher's twine in at least 4 different places. Drizzle with olive oil, then season with salt and pepper. In a hot, heavy skillet lightly coated with olive oil sear the meat all over, including the ends until browned. Do not overcook. Transfer to a plate and chill in fridge for at least 30 minutes.
  • FOR THE DUXELLES:
  • Melt the butter in the same pan over medium heat. Add mushrooms, shallots, and garlic. Cook until mushrooms are browned and moisture evaporates, about 10 minutes.
  • Deglaze the pan with Marsala and cream, scraping up any brown bits, and cook until liquid evaporates. Off heat stir in sage and season with salt and pepper. Let cool to room temperature.
  • Meanwhile tear a sheet of plastic wrap about 1 1/2 feet long. Shingle the prosciutto on the wrap so it forms a rectangle that's big enough to surround the entire tenderloin.
  • Using a rubber spatula spread the duxelles evenly over the prosciutto. Season with salt and pepper.
  • Remove the tenderloin from fridge and cut off twine. Keep the meat together in its log shape. Lightly smear Dijon mustard all over the venison. Place the venison lengthwise on one end of the duxelles covered prosciutto using the plastic wrap to roll it. Tuck in the ends of the porsciutto as you roll to completely encompass the venison. Roll it up tightly and twist the ends to seal it completely and to hold its log shape.
  • Set in refrigerator for 30 minutes.
  • Preheat ovento 425 F.
  • FOR THE PASTRY ROLL:
  • On a lightly floured surface, roll out the puff pastry to about 1/4-inch thickness.
  • Remove the venison from the fridge and cut off the plastic. Set the meat in the center of the pastry. Fold over the longer sides, brushing with egg wash and fold over to completely seal the venison. If you have extra dough you can use it as a decoration on top. We didn't have extra.
  • Place the venison seam side down on a parchment lined baking sheet.
  • Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry for venting allowing the steam to escape when cooking.
  • Bake for 40 to 45 minutes until pastry is golden brown and the venison registers 140 F. degrees on an instant-read-thermometer. Remove from oven and let rest for 10-15 minutes.
  • Serve thick slices with Marsala Sauce.
  • MARSALA SAUCE:
  • Melt 1 Tablespoon butter in a saucepan over medium-high heat. Add shallots and cook until beginning to brown, 3-5 minutes. Stir in garlic, tomato paste, bay leaf, and sage; cook until fragrant, 1 minute.
  • Deglaze pan with Marsala, scraping up any brown bits, and cook until reduces by half, about 5 minutes.
  • Whisk together broth and cornstarch and shisk into sauce; simmer until thick 5 minutes.
  • Strain sauce through a fine-mesh sieve;discard solids. Return sauce to pan and heat over medium-low; cook until reduced to 1 cup, about 5 minutes.
  • Whisk in remaining 2 Tablespoons butter, one tablespoon at a time, until emulsified. Stir in Worcestershire and season sauce with salt and pepper.

Notes

This recipe is inspired by Cuisine at Home Italian Beef Wellington and Tyler Florence's Ultimate Beef Wellington.
Hands on time for this recipe may vary. The baking time for the venison is under an hour. The rest of the time is spent in preparing the meat and letting it rest.

Nutrition

Calories: 4821kcal | Carbohydrates: 180g | Protein: 167g | Fat: 349g | Saturated Fat: 134g | Cholesterol: 843mg | Sodium: 2207mg | Potassium: 4144mg | Fiber: 6g | Sugar: 31g | Vitamin A: 47% | Vitamin C: 14.9% | Calcium: 23.7% | Iron: 148.9%

Note: Recipes and content from © 2014-2017 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information please link to this post. Grazie.

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Comments

  1. Italian venison wellington is a wonderful sounding dish even though I’ve never had deer before. I’m quite shocked that it’s so easy to make. I used to think it was a complicated recipe but you make it looks super simple. What a great recipe!

    Reply

  3. My oh my what a meal!!! I’d love to eat over at your house, Marisa! Everything you make looks absolutely divine and this wellington is no exception! Love all the flavors of this dish.

    Reply

  4. If you can believe it we have Wellingtons at least 2 times a month!! Our local butcher always has a nice variety (Turkey, Salmon, Chicken, Beef) but I have never tried to make them myself!!! It would be half the cost and I would have enough to feed a lot more! Bookmarking for later!

    Reply

  5. Marisa your blog reflects good home cooking. I love visiting your blog because it reminds me of my moms home cooking. One that’s cooked with love – hard work and good ingredients. This looks so delicious. We love beef wellington but not tried Italian style. Next time I’m making this.

    Reply

  6. My fiance loves venison and is hoping to go hunting himself this year. I’ll pass this along to him – he’s always looking for new ways to prepare it and will hopefully have a lot soon!

    Reply

  10. Wow, you are a genius! Your recipe is really incredible! I would like to try it for dinner. Very interesting combination of ingredients. I really like. THANK YOU!

    Reply

  11. Wow Marisa, this just gave me such a hunger. Looks absolutely delicious. I love how juicy meat looks. And that marsala sauce. Just one big yum.I love the addition of prosciutto and mushrooms too. I need to make this asap.

    Reply

  12. Wow, this certainly is a show stopper, love the addition of the prosciutto!! Appreciate the step by step instructions too, I have never made a wellington before, and this makes it a little less scary 🙂

    Reply

  13. This is really delicious and table stopper dish. yes it is good to serve in get together even thought it takes little bit of time end result is worth it. I like prosicutto

    Reply

  14. My family and I enjoy venison! This is a recipe I’ve never tried, I’m looking forward to enjoying this next time we have some deer meat in the house.

    Reply

  17. What a beautiful dish. I love that you used a game meat instead of beef. How clever of you. This would make the perfect Christmas Eve Dinner or a dinner for a special occasion

    Reply

  19. I love that you use venison for this dish! What an elegant presentation. I’ve actually never had wellington before, but I might need to give it a try this winter

    Reply

  20. This sounds so absolutely delicious. Marisa, you have some really amazing venison recipes. This one looks so delish I want to pick it off the screen. I don’t get venison here so I’ll just have to wait until I do to try this one. Sounds so yum.

    Reply

  21. My husbands hunts and we are out of venison I am saving this in hope he bags one this year and will surprise him this is unique and a perfect addition to the venison recipe family. WOW impressive!

    Reply

  23. This looks so fancy! I will keep an eye out for venison when next I go grocery shopping. I know I may have seen it before, but I will check for real this time cos of this recipe.

    Reply

  24. Ooh fancy! Is it weird that I have never tried a wellington before? I know a few people who for them this is their favorite thing ever, I NEED to try it out!!

    Reply

  29. I remember years ago when I made a Beef Wellington for my Christmas dinner……It was a show stopper and I have no doubt your Beef Wellington will do the same……PERFECT medium rare Beef Wellington….It doesn’t get any better😀You inspire me and I plan to try this recipe with new ingredients like the prosciutto, spices etc…..Thanks, for inspiring me.

    Hi and love to all…..Holidays and birthday preparation keeps me going nonstop……

    PS. I love your videos and look forward to joining you some day with comments while watching you cook.

    Reply

  31. This is definitely the best time of the year for classy and tasty food. mushroom duxelles over prosciutto, with venison rolled in and covered with dijon mustard…. I am so hungry right now Marisa!

    Reply

  34. Wow you have outdone yourself. One of my late brothers was a hunter who supplied me with venison and I loved it, especially the tenderloin. I love how you wrapped the prosciutto around it, putting the mushrooms farther away from the pastry, and giving a little protection from the moisture of the meat too. I bet you don’t have the typical soggy pastry that you so often find in beef wellington. Just a spectacular dish!

    Reply

    • Thank you, Linda! Venison is new to us and we get excited when we find a good recipe. Our son just started hunting two years ago. We are reaping the rewards of his interest!! I’m sorry about your brother. Un abbraccio forte.

      Reply

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