Mule Deer Wellington
Mule Deer Recipe
1Setup & Prepare
About This Recipe
Experience mule deer at its finest with this elegant recipe. The key is classic pastry wrapping, which ensures a stunning centerpiece for any special occasion every time you make it.
British elegance meets American trophy
Luxury Presentation This sophisticated preparation wraps premium mule deer in pastry, creating an impressive centerpiece suitable for the most elegant occasions.
Ingredients (Serves 8-10)
- 3-4 lbs mule deer backstrap, trimmed
- 2 tbsp Dijon mustard
- 12 oz mushroom duxelles
- 8 thin slices prosciutto
- 1.5 lbs puff pastry, thawed
- 2 egg yolks, beaten
Mushroom Duxelles:
- 2 lbs mixed mushrooms, minced fine
- 2 shallots, minced
- 4 cloves garlic, minced
- 1/4 cup white wine
- 2 tbsp butter
- 2 tbsp fresh herbs
Wellington Assembly Method
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Initial Searing: Sear the tenderloin quickly on all sides to develop color. Cool completely before assembly.
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Duxelles Preparation: Cook finely chopped mushrooms until all moisture evaporates and you have a concentrated, savory paste.
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Assembly Process: Spread the mushroom duxelles evenly. Lay prosciutto, spread duxelles, place the seared tenderloin. Roll tightly and wrap in puff pastry.
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Baking Process: Chill the assembled Wellington, then bake for 25-30 minutes at 400°F until the pastry is golden and the venison reaches 145°F (rest 3 minutes before slicing).
2Ingredients
Shopping List
3Cooking Instructions
-
Initial Searing: Sear the tenderloin quickly on all sides to develop color. Cool completely before assembly.
-
Duxelles Preparation: Cook finely chopped mushrooms until all moisture evaporates and you have a concentrated, savory paste.
-
Assembly Process: Spread the mushroom duxelles evenly. Lay prosciutto, spread duxelles, place the seared tenderloin. Roll tightly and wrap in puff pastry.
-
Baking Process: Chill the assembled Wellington, then bake for 25-30 minutes at 400°F until the pastry is golden and the venison reaches 145°F (rest 3 minutes before slicing).
FDA Food Safety Guidelines
⚠️ Important: Mule Deer whole-muscle cuts should reach an internal temperature of 145°F (63°C) followed by a 3-minute rest before serving.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutritional Information
Per serving: 515 calories, 46g protein, 29g fat, 24g carbohydrates.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Nutrition Facts
Per serving: 515 calories, 46g protein, 29g fat, 24g carbohydrates.
