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Venison Wellington (kind of...)


I'd say this is BETTER than Venison Wellington - sure it's wrapped in puff pastry (and everything's better wrapped in puff pastry) - but it's also stuffed with pears, gruyere cheese, and proscuitto. Oh, and did we mention the Venison loin is smoked first? And that we made a red wine demi-glace for the top? Yeah, this thing is GOOD.

Serves 2-4

- Ingredients -

Venison
1 lb venison loin
4 sprigs fresh rosemary
1/2 tsp black pepper
1/2 tsp kosher salt

For stuffing
1 pear
6 slices proscuitto
6 slices gruyere cheese

For wrapping
1 sheet puff pastry

Red Wine Demi-Glace
1/4 cup butter
1/4 cup flour
1 cup red wine
1/2 cup water
1/8 cup brown sugar
1 tsp black pepper
1 tsp kosher salt
1 small yellow onion

- Tools -
Weston Smoker + wood chips
Weston Butcher Twine
Weston Apple Peeler


1. Soak the woodchips and preheat your smoker to 150 degrees F.

2. Tightly tie the rosemary sprigs to the venison loin using Twine.

3. Smoke the venison for 1 hour, with heavy smoke, until the internal temperature is 130.


4. Let the venison cool, then refrigerate for an hour to chill.

5. Prepare the Red Wine Demi-Glace while the venison cools. Melt the butter in a hot skillet. Add the flour and stir. Once the flour browns, add the wine and water, continuously stirring. Then add the remaining ingredients. Turn the heat to low, stirring occasionally until the venison is ready.

6. Preheat your oven to 400.

7. Use your Apple Peeler to core and slice the pear.

8. Cut slits about an inch apart into the venison loin. Stuff with slices of pear, cheese, and proscuitto.


9. Wrap the loin in puff pastry. Bake for 15-20 minutes, until the pastry is golden brown.

10. Slice so that each piece has the stuffing in the middle.

11. Serve with Red Wine Demi-Glace.





Sample Product Label
Norton
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