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EASY Venison Meatloaf Wellington

Difficulty Intermediate
Time
Prep Time: 1 1 hr Cook Time: 45 45 mins Rest Time: 25 25 mins Total Time: 2 hrs 10 mins
Cooking Temp 425  °F
Servings 6
Estimated Cost 10
Description

If you've watched anything with Gordon Ramsey you would be remiss to not come across his classic Wellington recipe. Where a classic Wellington involves a beef round roast, this rendition will take a more humble, economical approach and use ground venison. 

But don't let the ground venison throw you off and think this is a ho-hum dish. No sir. This is fine dining without the worry of overcooking it by 30 seconds. the simple fact that it's ground meat gives us some flexibility in the cook while still delivering all those flavors you would expect from a Wellington.

This will soon become a family favorite and a fantastic way to class up a little ground venison suitable for ol' Gordo himself.  

Wellington Ingredients
    Crust
  • 1 Puff pastry sheet (Put your puff pastry sheet on the counter to thaw as you make the duxelle. You will need 2 puff pastry sheets if you plan to add a lattice.)
  • 3 slices prosciutto
  • 1 egg, beaten
    • Duxelle
  • 16 ounces cremini mushrooms (any mushrooms will work here, even the lowly white button mushroom but I prefer something heartier.)
  • 2 teaspoons thyme
  • 1 shallot, diced
  • 2 ounces brandy (bourbon or sherry are also good substitutes.)
  • 1 tablespoon Butter
  • 1 pinch salt & pepper
    • Meatloaf Ingredients
  • 8 ounces ground venison
  • 2 ounces bacon, finely diced
  • 1/4 cup Italian breadcrumbs
  • 1 egg, beaten
  • 3 tablespoons onion, grated
  • 1 tablespoon parsley, chopped
  • 1 tablespoon ketchup
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon rubbed sage
Directions
  1. Duxelle
    1. Finely dice the mushrooms in a food processor. You want them to be as small as panko breadcrumbs.
    2. Heat a pan over medium-high heat and melt a tablespoon of butter
    3. Add the mushrooms and a pinch of salt and pepper. Cook down until the mushrooms have given up all their liquid. You'll know this once the pan stops steaming. 
    4. Add shallots and cook until they are translucent.
    5. Add the brandy and cook down until the liquid has reduced. The mushroom mixture should be paste-like.
    6. Allow to cool in the refrigerator.
    This step can be done a day in advance.
  2. Meatloaf Mixture
    1. Combine the broth and egg in a separate bowl. 
    2. Loosely combine all dry ingredients to the meat.
    3. Pour in the broth and egg mixture and mix by hand until just combined. Do not over-work the meat. 
    This step can also be done a day in advance.
  3. Assembly
    1. Lay out a 24" length of plastic wrap and lay 3 pieces of prosciutto just so they are overlapping by 1/2".
    2. Spread the duxelle evenly across the prosciutto.
    3. Form your meatloaf into a roll that is 1" shorter than the prosciutto rectangle.
    4. Place the meatloaf log on the edge of the prosciutto rectangle nearest you and using the plastic wrap, roll the meatloaf away from you along the prosciutto.
    5. The prosciutto should cover the entire meatloaf log.
    6. Fold in the ends of the prosciutto so they cover the meatloaf.
    7. Tightly wrap the log in the plastic wrap and place it in the refrigerator for 1 hour.
    8. Flour a surface and roll out the puff pastry so it is approximately 1/4" thick. If you are going to make a lattice with a lattice wheel, do the same with a second 1/2 sheet of puff pastry.
    9. Beat one egg and brush the egg onto puff pastry.
    10. Remove the log from plastic wrap and tightly roll in the puff pastry, folding in the ends and cutting off any excess.
    11. Brush the outside of the Wellington with egg.
    12. Make your lattice and wrap the wellington. Brush again with egg.
  4. Cook
    1. Preheat oven to 425°F.
    2. Place the Wellington on a baking pan and place on the middle rack.
    3. Bake for approximately 45 minutes or until golden brown. Internal temp should read 150°. If the outside is brown but the inside is still below 150°, lightly cover with tin foil to prevent burning the crust.
    4. Allow to rest for 20 -30 minutes. The temperature will continue to rise 5-10 degrees as it rests. If you don't let it rest all the juices will flow out once you cut into it.
    5. Slice and enjoy! 
Keywords: wellington, ground venison, venison, ground meat, meatloaf, gordon ramsey
Read it online: https://bow-and-marrow.com/recipe/wellington-meatloaf/
Jarrod Robran