Name: Pronghorn Backstrap Wellington
Cuisine: American
Ingredients: 3-4 lbs pronghorn backstrap, whole; 2 tbsp Dijon mustard; 12 oz mushroom duxelles; 8 thin slices prosciutto; 1.5 lbs puff pastry, thawed; 2 egg yolks, beaten; *Antelope Duxelles:**; 2 lbs mixed mushrooms, minced fine; 2 shallots, minced; 4 cloves garlic, minced; 1/4 cup dry sherry; 2 tbsp butter; 2 tbsp fresh thyme, chopped; *Wellington Assembly Method**; 1. **Initial Searing**:; - Sear whole backstrap on all sides; - **Purpose**: Color development, not cooking through; - **Temperature**: Hot pan, 2-3 minutes per side; 2. **Duxelles Preparation**:; - Cook mushrooms until completely dry; - **Critical**: All moisture must evaporate; - **Concentration**: Intensifies mushroom flavor; 3. **Assembly Process**:; - Brush seared meat with Dijon mustard; - **Layering**: Prosciutto, then duxelles coating; - Wrap in puff pastry, seal all seams carefully; 4. **Baking Protocol**:; - Brush with egg wash for golden color; - **Temperature**: 400°F for 25-30 minutes; - **Target**: 125°F internal for medium-rare

Initial Searing:
- Sear whole backstrap on all sides
- Purpose: Color development, not cooking through
- Temperature: Hot pan, 2-3 minutes per side
Duxelles Preparation:
- Cook mushrooms until completely dry
- Critical: All moisture must evaporate
- Concentration: Intensifies mushroom flavor
Assembly Process:
- Brush seared meat with Dijon mustard
- Layering: Prosciutto, then duxelles coating
- Wrap in puff pastry, seal all seams carefully
Baking Protocol:
- Brush with egg wash for golden color
- Temperature: 400°F for 25-30 minutes
- Target: 125°F internal for medium-rare

Presentation: Rest 15 minutes, slice thick, dramatic cross-section Wine: Premium Cabernet Sauvignon, aged Bordeaux

Pronghorn Backstrap Wellington

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