Mule Deer Wellington

1. Initial Searing:

   • Sear backstrap on all sides until golden
   • Purpose: Color development, not cooking through
   • Cool completely before assembly

2. Duxelles Preparation:

   • Cook mushrooms until all moisture evaporates
   • Consistency: Should be dry and concentrated
   • Cool completely before use

3. Assembly Process:

   • Brush seared meat with mustard
   • Layering: Prosciutto, then duxelles, then meat
   • Wrap tightly in puff pastry, seal all seams

4. Baking Process:

   • Brush with egg wash for golden color
   • Temperature: 400°F for 25-30 minutes
   • Internal: 125°F for medium-rare

Service: Rest 15 minutes, slice thick, serve with red wine sauce Wine: Premium Cabernet Sauvignon, aged Bordeaux