Elk and venison wellington

Elk and Venison Wellington

If you’ve ever cooked beef wellington then you know it takes a little time, but it’s a simple recipe…and the results are delicious and a great way to impress the family. I wanted to try both elk and venison and see how they compared and they both turned out amazing. If you don’t have the option to cook both, then simply cook what you have. I hope you enjoy this recipe… I know we sure did!

Mushroom Mixture Ingredients

  • 2 cups finely diced mushrooms
  • 1 medium onion
  • 3 cloves garlic
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme

For the Meat Ingredients

  • 1 (1 pound) elk backstrap
  • 1 (1 pound) venison backstrap
  • 2 tablespoons butter
  • 10 slices prosciutto
  • 2 tablespoons stone ground mustard
  • Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 egg
  • Flour
  • 1 teaspoon garlic powder
  • Salt and pepper


  1. Add mushrooms, onion and garlic to a food processor and pulse until finely chopped. Add butter and olive oil in a cast iron skillet over medium-high heat. Add mixture and cook until the mushrooms are tender and all the liquid is evaporated, stirring often. Remove mushroom mixture and set aside.
  2. Season backstrap with salt, pepper and garlic powder. Add remaining butter to hot skillet and brown all sides. Remove from heat. Smear stone ground mustard on meat.
  3. Place 2 sheets of plastic wrap on counter. Lay out prosciutto wide enough to cover meat when rolled up. Spoon mushroom mixture on top of prosciutto. Place backstrap on top and at one end of prosciutto and begin to roll to ensure that the backstrap is covered. Wrap in plastic wrap and set in refrigerator for 30 minutes.
  4. Heat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork and set aside.
  5. Sprinkle the work surface with flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle wider than the meat. Cut in half so you can use for both backstraps. Place the meat in the center. Fold the pastry over the meat and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut small slits in the top of the pastry to release steam while cooking.
  6. Bake for 25 minutes or until the pastry is golden brown. Remove from oven and let rest for 5 minutes before serving.


Elk and Venison Wellington

Season elk and venison backstrap with salt, pepper and garlic powder

Elk and Venison Wellington

Cook mushrooms, garlic and onion in butter for 20 minutes.

Elk and Venison Wellington

Place prosciutto on plastic wrap and spoon mushroom mixture on top. Place backstrap on top and at one end of prosciutto. Roll in plastic wrap and set in refrigerator for 30 minutes.

Elk Wellington

Unwrap roll and place on pastry. Roll and place seam side down. Brush with egg wash and cut a few holes in top to let steam out.

Elk and Venison Wellington

Bake at 400 degrees for 20-25 minutes. Remove from oven and let rest for 5 minutes.


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