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Venison Wellington Yule Log

Print Recipe
Servings: 4
Course: Dinner, Main Course
Ingredients Method

Ingredients
  

  • 2 tablespoons grass-fed butter divided
  • 1 2½–3 lb venison backstrap roast
  • Kosher salt & freshly ground black pepper
  • 1 cup finely chopped mushrooms cremini, button, or a wild mix
  • 1 small shallot finely chopped
  • 2 cloves garlic finely chopped
  • 1 –2 tablespoons Dijon or hot mustard
  • 4 oz prosciutto
  • 1 sheet puff pastry thawed
  • 1 egg beaten (for egg wash)

Method
 

Sear the Venison
  1. Preheat your oven to 425°F.
  2. Season the venison generously on all sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and melt 1 tablespoon butter. Sear the venison on all sides until nicely browned. This should be quick as you’re just building flavor, not cooking it through.
  3. Remove from the pan, brush lightly with mustard while still warm, then wrap tightly in plastic wrap and refrigerate for about 20 minutes.
Make the Mushroom Duxelles
  1. Wipe out the skillet and return it to medium heat. Add the remaining 1 tablespoon butter.
  2. Add the chopped mushrooms first, cooking them until they release their liquid and it fully evaporates. Let them continue cooking until lightly golden and concentrated.
  3. Add the shallot and cook gently for 2–3 minutes until softened. Stir in the garlic and cook just until fragrant. Remove from heat and allow the mixture to cool completely.
Wrap with Prosciutto
  1. Lay out a sheet of plastic wrap. Arrange the prosciutto slices so they slightly overlap, forming a rectangle large enough to wrap the roast.
  2. Spread the cooled mushroom mixture evenly over the prosciutto. Unwrap the venison and place it in the center. Using the plastic wrap, roll everything tightly around the meat into a compact log. Twist the ends to secure and refrigerate for another 20 minutes.
Wrap in Pastry
  1. Roll out the puff pastry on a lightly floured surface into a rectangle large enough to fully enclose the venison.
  2. Place the prosciutto-wrapped roast in the center. Trim the pastry corners so it forms a cross shape — this helps it wrap neatly without excess bulk. Fold the pastry up and around the roast, sealing the seams with egg wash.
  3. Brush the entire Wellington with egg wash. Gently score the top with a sharp knife, being careful not to cut all the way through.
Bake
  1. Place the Wellington on a parchment-lined baking sheet and bake on the middle rack for about 20 minutes. Check the internal temperature and continue baking in 5-minute increments until it reaches 120–125°F for medium-rare.
  2. If the pastry browns too quickly, loosely tent with foil.
  3. Remove from the oven and let rest for at least 10 minutes before slicing.
To Serve
  1. Slice into ¾-inch pieces and serve with mashed potatoes, roasted vegetables, or a simple gravy.