Venison Wellington

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Venison Wellington is an easy, gourmet meal that will impress your guests! It’s made with store bought phyllo sheets, so it comes together in 20 minutes!

Course entree, Main Course

Cuisine European

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 362kcal

Author Beth Neels

Cost $20

Equipment

Ingredients

1.5 lbs venison loin
salt and pepper
8-10 phyllo sheets
cooking spray
1/2 medium onion
1 clove garlic
2 cups fresh spinach
3 Tbsp horseradish sauce
1 Tbsp Butter melted

For Horseradish Sauce

3 Tbsp prepared horseradish
1/2 cup mayonnaise
1/4 tsp white wine vinegar
1/2 tsp Sugar
salt and pepper

US Customary - Metric

Instructions

Dry loin thoroughly with paper towels. Salt and pepper outside of loin, all around.
Sear loin on all sides in a very hot cast iron pan coated with olive oil.
Chop onion and garlic.
When meat is seared, remove to plate and set aside.
In same pan, reduce heat to medium low. Add a little more olive oil and saute onions until golden.
Add garlic and saute another few minutes.
Add spinach and move continuously until just wilted.
Unwrap phyllo sheets. Spray non stick cooking spray on top of one sheet, top that with another sheet, coat with spray and top with another sheet. Continue until you have 6-10 layers of phyllo sheets. See notes below.
Spread 2 Tbsp. horseradish sauce on phyllo sheet. Top with all of spinach mixture, then spread on 2 more tablespoons of sauce. Top this with browned venison.
Wrap up package style and baste with melted butter.
Bake at 400°F for 20 -30 minutes, until crust is golden brown and venison measures 130°F on thermometer, in thickest part of meat.
Serve with additional horseradish sauce.

Video

Notes

Note**

If using Puffed pastry, instead of phyllo sheets, brush with egg wash. (1 eggs whisked with 1 Tbsp water)

Test doneness with meat thermometer.

Do not overcook venison. Never cook over medium rare temperature.

Rare- 120°F
Medium Rare- 130°F

Let rest for at least 5-10 minutes.

Nutrition