This Gordon Ramsay Venison Wellington Recipe is a tender and flaky recipe, which is made with venison backstrap and bacon. It’s a show-stopping main course, ready in about 55 minutes plus resting time.
Jump to RecipeGordon Ramsay Venison Wellington Recipe Ingredients
- 1 venison backstrap, halved
- 30g butter, divided
- 280g mushrooms, sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 8g Worcestershire sauce
- 4g thyme
- Salt + pepper
- 450g bacon
- 500g puff pastry
- 1 egg yolk + 15ml water (for egg wash)
How To Make Gordon Ramsay Venison Wellington Recipe
- Prep and Sear Venison: Preheat your oven to 230°C (450°F). Heat 15g of butter in a large pan over high heat. Sear the venison backstrap on all sides for about 2 minutes per side until nicely browned. Remove from the pan and let it chill completely in the refrigerator.
- Make the Duxelles: In the same pan, melt the remaining 15g of butter. Add the mushrooms, onion, and garlic. Cook until the vegetables are soft and all the liquid has evaporated. Stir in the Worcestershire sauce and cook for another minute. Remove from heat and let the mixture cool completely.
- Season and Wrap in Bacon: Season the chilled venison with thyme, salt, and pepper. Lay out a large piece of cling film on your work surface. Arrange the bacon slices on the film, slightly overlapping, to form a rectangle large enough to encase the venison. Spread the cooled mushroom mixture (duxelles) evenly over the bacon. Place the venison at one end and use the cling film to help you roll it tightly into a log. Twist the ends of the cling film to secure the roll and chill for at least 20 minutes.
- Wrap in Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle large enough to wrap the venison log. Unwrap the chilled venison and place it on the pastry. Fold the pastry over, trimming any excess, and press the edges to seal tightly.
- Bake the Wellington: Place the Wellington seam-side down on a baking sheet. Brush it all over with the egg wash. Use the back of a knife to lightly score a decorative pattern on top. Bake at 230°C (450°F) for 10 minutes, then reduce the oven temperature to 220°C (425°F) and bake for another 10–15 minutes. The internal temperature should reach 52°C (125°F) for rare to medium-rare.
- Rest and Serve: Let the Wellington rest for at least 10 minutes before slicing thickly and serving.
Recipe Tips
- How do I get a tight, perfect roll? Using cling film is essential. It allows you to apply firm, even pressure as you roll the bacon and duxelles around the venison, creating a compact log that holds its shape during baking.
- Why is it important to chill the components? Resting and chilling the seared venison and the cooked duxelles before wrapping is crucial. If hot or warm ingredients touch the puff pastry, the butter in the pastry will melt, resulting in a soggy bottom instead of a flaky crust.
- How do I know when the venison is perfectly cooked? The best way to avoid overcooking is to use a digital probe thermometer. Insert it into the thickest part of the Wellington to check the internal temperature. This takes all the guesswork out of achieving the perfect doneness.
- How can I make the pastry look professional? Lightly scoring the top of the pastry with the back of a knife not only looks impressive but also helps steam escape, preventing the pastry from becoming too puffy or cracking unevenly.
What To Serve With Venison Wellington
This show-stopping main course pairs well with classic, elegant side dishes:
- Creamy mashed potatoes or potato gratin
- Roasted root vegetables like carrots and parsnips
- Steamed asparagus or green beans with almonds
- A rich red wine or port reduction sauce
How To Store Venison Wellington
- Refrigerate: Store leftover Wellington wrapped tightly in foil in the refrigerator for up to 2 days. Reheat slices in a moderate oven until warmed through.
- Freeze: Freezing is not recommended as it will compromise the texture of the puff pastry and overcook the venison upon reheating.
Venison Wellington Nutrition Facts
- Calories: 512 kcal
- Protein: 30g
- Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 18g
- Sodium: 900mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use beef instead of venison?
Yes, absolutely. The classic Beef Wellington uses a beef tenderloin (filet mignon). You can follow the same steps, but cooking times may need to be adjusted based on the size and thickness of your beef cut.
Can I prepare Venison Wellington ahead of time?
Yes. You can assemble the Wellington completely (up to the egg wash step), wrap it tightly in cling film, and refrigerate it for up to 24 hours before baking. Just add the egg wash right before it goes into the oven.
What is ‘duxelles’?
Duxelles is a classic French preparation of finely chopped mushrooms, onions or shallots, and herbs that are sautéed in butter until all the moisture has evaporated. It creates a deeply savory paste that adds a layer of flavor and moisture to the Wellington.
Gordon Ramsay Venison Wellington Recipe
Course: DinnerCuisine: BritishDifficulty: Easy4
servings30
minutes25
minutes512
kcalA show-stopping centerpiece of tender venison and savory mushroom duxelles, all wrapped in bacon and flaky, golden puff pastry.
Ingredients
1 venison backstrap, halved
30g butter
280g mushrooms, sliced
1 onion, diced
2 garlic cloves, minced
8g Worcestershire sauce
4g thyme, salt, pepper
450g bacon
500g puff pastry
1 egg yolk + 15ml water
Directions
- Sear venison in butter for 2 minutes per side; chill completely.
- Cook mushrooms, onion, and garlic into a duxelles paste; cool completely.
- On cling film, lay out bacon, spread with duxelles, and roll the seasoned venison tightly inside; chill.
- Wrap the chilled log in puff pastry, sealing the edges. Brush with egg wash and score the top.
- Bake at 230°C (450°F) for 10 min, then at 220°C (425°F) for 10-15 min until 52°C internal temp.
- Rest for 10 minutes before slicing and serving.
Notes
- Use a digital probe thermometer to ensure the venison is cooked to the perfect temperature without guesswork.
- Ensure both the seared venison and the mushroom duxelles are completely cold before wrapping them in pastry to prevent a soggy bottom.
- Use cling film to roll the bacon and venison into a very tight, compact log for a clean presentation.
- Resting the Wellington after baking is crucial for allowing the juices to redistribute, ensuring the meat is moist and tender.
