Name: Caribou Wellington
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 6-8
Cuisine: American Wild Game
Ingredients: 2.5 lb caribou tenderloin, trimmed; 2 tablespoons olive oil; 2 tablespoons Dijon mustard; 12 slices prosciutto; 1 lb cremini mushrooms, finely chopped; 3 shallots, minced; 4 cloves garlic, minced; 1/4 cup cognac; 2 tablespoons fresh thyme, chopped; 2 sheets puff pastry, thawed; 2 egg yolks, beaten; Salt and pepper to taste; 3 tablespoons butter

1Setup & Prepare

About This Recipe

Caribou tenderloin wrapped with mushroom duxelles and prosciutto, encased in golden puff pastry creates an impressive centerpiece worthy of special celebrations. This showpiece dish proves wild game belongs at the finest tables.

Cultural Context

This elegant preparation adapts the classic Beef Wellington to premium caribou, representing modern fine-dining approach to northern game. The dish showcases caribou tenderloin's excellence while demonstrating that wild game deserves the same respect as finest beef.

3Cooking Instructions

Searing: Season tenderloin with salt and pepper. Heat oil in skillet over high heat. Sear on all sides until golden, about 6 minutes total. Remove and cool. Brush with mustard.
Duxelles: In same pan, melt butter over medium-high heat. Add mushrooms and cook until all liquid evaporates, about 12 minutes. Add shallots and garlic, cook 3 minutes. Add cognac and cook until evaporated. Stir in thyme, season with salt and pepper. Cool completely.
Prosciutto Layer: Lay overlapping plastic wrap on counter. Arrange prosciutto slices slightly overlapping in rectangle. Spread duxelles evenly over prosciutto.
Wrapping: Place tenderloin on one end. Using plastic wrap, tightly roll prosciutto around tenderloin. Twist ends to seal. Refrigerate 30 minutes to firm up.
Pastry: Roll puff pastry to large rectangle. Remove plastic from tenderloin and place on pastry. Fold pastry over, sealing edges with egg wash. Trim excess. Place seam-side down.
Decorating: Cut designs from pastry scraps and attach with egg wash. Brush entire surface with egg wash.
Chilling: Refrigerate 30 minutes.
Baking: Place on baking sheet. Bake at 425°F for 25-35 minutes until pastry is golden and internal temperature reaches 125°F for medium-rare.
Resting: Let rest 15 minutes before slicing into thick portions.

4Chef's Notes & Pairings

Chef's Notes

Don't skip the chilling steps
Temperature is critical - use meat thermometer
Duxelles must be completely dry
Dramatic presentation for special occasions

Wine Pairing

Aged Bordeaux or Napa Cabernet Sauvignon provides elegant accompaniment to this luxurious dish.

Nutrition Facts

Per serving: 620 calories, 48g protein, 36g fat, 28g carbohydrates. Rich in protein and iron.

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