Talk about a “Trophy Meal”! Having a From Field To Table experience with two Chefs’ and one Wyld Gourmet in camp is an experience we will not soon forget. Hunting can bring us together in ways we never expect and I am grateful for it.
Learning to elevate our wild game meals has brought an entirely different aspect of hunting that I am in love with and Margie’s Wellingtons is one I will be making for Mrs. Ray in the near future.
This recipe has several layers to it but it is very simple and easy to do. Just follow Margie’s directions, you will be glad you did.
Thanks for checking this one out. Video to this recipe at the bottom.
Outdoor Solutions Founder
Recipe by Margie Nelson
- Wild Game Backstrap cut into 1 ½ to 2 inch medallions
- Frozen puff pastry (a box of 2 is enough for 8 servings)
- Salt and pepper
- 1 T Avacado Oil
- ½ pound find diced mushrooms
- One diced shallot
- Truffle salt
- 3 Tbsp Butter
- 1 whipped egg for a wash
Easy Faux Demi Glace
· 2 C water
· 1 Tbsp Beef flavored Better than Bouillon
· 1 tsp Roasted vegetable Better than Bouillon
· 1 Tbsp corn starch made into a slurry with water
· Salt and pepper to taste
· Reconstituted Morels or Chanterelles
Bring your water and bouillon to a simmer and add the corn starch slurry. This will soon thicken, and you can cook it down to make thicker or add some water to thin it out.
Sear all sides of the medallions quickly on high heat in the avocado oil. Place on a plate into the refrigerator. Removes the puff pastry from the freezer and unfold. Do not let them get too warm.
Melt the butter in a pan and add the diced shallot and mushrooms. Cook the mushrooms and shallot until the butter has been absorbed and add truffle salt to taste. This should be the now almost like a paste. Take off the heat and set a side.
Cut your puff pastry into 4 pieces. For each individual Wellington take one square of pastry and put 1 Tbsp of mushroom mixture in the middle, place a backstrap medallion on top and repeat with another spoonful of mushroom on top. Pull up the corners of the pastry to the middle and the sides to cover the whole medallion, turn over so the seam is on the bottom and place on piece of parchment papper on a sheet pan. Continue with the rest of the medallions. You can cut leaves or other designs for decorating the tops of your Wellingtons and then brush with an egg wash.
Pre heat the oven to 420F and bake for 20 minutes. The Wellingtons will be nicely baked and browned and the meat will be medium rare.
Serve with roasted beets and carrots a sides of Smashed Yukon Gold Potatoes and a nice Demi Glaz