Mini Venison Wellington

Seared venison steaks topped with caramelized Armagnac onions, wrapped in puff pastry, and baked until golden and medium-rare.

French Cuisine Meat Main Course Gourmet Venison

Estimated Nutrition

Calories

853.8

kcal / serving

3415.2 kcal total

Carbs

45.4g

per serving

181.6 g total

Fat

51.5g

per serving

205.8 g total

Protein

51.1g

per serving

204.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

500

Puff Pastry

Can substitute with croissant dough

CondimentsSauces

tbsp

Dijon Mustard

Dairy

Butter

piece

Egg

Mixed with water for eggwash

Liquids

tbsp

Armagnac

Meat

700

Venison Steaks

4 pieces, 2cm thick

NutsSeeds

pinch

Salt

For seasoning

pinch

Black Pepper

Freshly ground

Vegetables

piece

Red Onions

Finely sliced

Method

Sear the seasoned steaks in a hot pan for 30 seconds per side.

Caramelize onions with butter, sugar, and salt for 20 minutes before adding Armagnac.

Blend cooled onions into a smooth paste and refrigerate for one hour.

Preheat oven to 200°C and roll pastry to 5mm thickness.

Brush steaks with mustard and place on pastry rectangles.

Top with onion paste, cover with a second pastry sheet, seal edges, and crimp.

Score a cross in the top, brush with eggwash, and bake for 12-15 minutes.

Rest the parcels under foil for 5 minutes before serving.