You want to impress your family this Christmas? Make this recipe, I promise you they will be much more supportive of your deer hunting addiction in the years to come! I love this recipe, I made it last year for Christmas Eve and it came out awesome! I paired it with some roasted potatoes. The sauce in the picture was simple, just deglazed the pan I seared the venison in with some red wine and then added shallot and butter.
- 2 1/2 lb.Venison back strap (loin)
- Salt and Pepper
- 1 tbsp.water
- 1 tbsp.butter
- 2 cupsfinely chopped mushrooms
- 1medium onion, finely chopped (about 1/2 cup)
- 2 tbsp.all-purpose flour
- Store bought sheet of puff pastry
- 3 tbsp. olive oil
- Heat a pan over medium-high heat. Season the venison liberally with salt and pepper. Put a few tbs of olive oil in the pan and sear the venison for about 5min on each side. Once the meat has a good sear on it remove from pan and refrigerate for 1 hour.
- Preheat the oven to 425°F. Beat the egg and water in a small bowl with a fork.
- Heat the butter in a skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
- Sprinkle your countertop with the flour. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the venison. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edge. Place the chilled venison in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown
Before the moment of truth…