INDIVIDUAL GROUND VENISON WELLINGTONS
Updated: Feb 20, 2021
This recipe was inspired by the traditional beef wellington, a dish made with fillet steak, smothered in a mushrooms sauce and wrapped in puff pastry. I wanted to use ground meat because I find I always feel like I am trying to find new ways to use it- hopefully you are too and that's why you're here! This recipe looks fancy, but it is so simple and easy to make!
1 lb ground venison
1 tsp onion powder
1 tsp garlic powder
1 tbsp flat leaf parsley
salt and pepper
1 tbsp butter
1 onion, finely diced
1 carrot, finely diced
1 celery stick, finely diced
3 garlic cloves, minced
6 oz prosciutto
2 tubes refrigerated crescent rolls
salt and pepper to taste
1 egg beaten
au ju gravy or other brown gravy
Preheat oven to 375°F
In a large pan over medium heat, brown ground venison. While cooking, use spatula to crumble into small pieces. Drain if needed and season with onion powder, garlic powder, parsley and salt and pepper to taste. Remove from pan.
In the same pan, melt butter over medium-high heat. Saute onion, carrot, and celery until tender, 5-8 minutes.
Add in garlic and cook for an additional minute.
Remove from heat and mix in ground venison.
In a small bowl, beat egg. This will be the egg wash to brush on top of the puff pastry once filled.
Place one crescent roll sheet on a clean surface. Cut into 4 squares along the seams, then mend together the middle seams using your fingers.
Place a slice of prosciutto on each square.
Add 3 tablespoons on venison mixture in the center. Repeat with the other 3 squares
Roll prosciutto around the ground meat, then roll up the crescent roll, folding in any holes.
Brush with egg wash and mend and rub on any seams.
Place the wellingtons on a large baking sheet.
Repeat the entire process again with second crescent roll.
Once you have assembled all of the wellingtons, take a knife an make a small x on top of the crescent.
Bake in oven for 30 minutes or until golden brown. Serve with warmed gravy.