Module "editorial-hero-banner" i
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How to Make Venison Wellington from Scratch
Recipe Provided By: Morgan & Cole McKay
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If you want a recipe that combines fine dining and field-to-fork protein, then you should check out this incredible recipe for Venison Wellington from our friends Morgan and Cole McKay from cmbarndominium.com.
This is the kind of meal Gordon Ramsey would break out for the holidays, and we love to make it to celebrate an outstanding harvest. First you’ll sear venison back strap, coat it in a mushroom reduction, layer on thin sliced cured meat and finally wrap it all up in a puff pastry before it goes in the oven to finish cooking. This is one of the most hands-on recipes featured in MEAT! Madness 2026, but results in one of our favorite meals for the holidays. For the instructions on how to make the Venison Wellington, check out Morgan’s recipe at this link. She breaks it all down in detailed fashion so you can follow along with each step! For more outstanding recipes from our partners, check out the rest of the recipes in the MEAT! Madness 2026 Bracket and learn more about Morgan and Cole at their website, cmbarndominium.com. |
Ingredients
- 3 Tbsp. Dijon Mustard
- 2 Egg Yolks
- 1 Tbsp Milk
- Prosciutto, 6 slices
- Puff Pastry, 1-sheet
Duxelles Ingredients
- Large Shallot, Finely Diced
- 3 Cloves Garlic, Minced
- 2 Tbsp. Olive Oil
- 1lbs. Mushrooms, Super Finely Chopped
- 1 Tsp. Fresh Thyme, Chopped
- 1 Tsp. Rosemary, Chopped
- 2Tbsp. Balsamic Vinegar
