Maui Nui Venison Striploin Wellington

Venison striploin wrapped in mushroom duxelles and homemade venison prosciutto, cured in salt for two weeks to two months, then sealed in puff pastry that turns deep golden and shatters when you cut it.

Why You'll Love Venison Striploin Wellington

The mushroom duxelles brings earthy depth, the venison stays tender and rosy at 125-130°F, and the pastry shatters into crisp layers. It's built in stages, chilled between each one, so it holds together cleanly when sliced: good for a holiday table or a Sunday roast with some occasion to it.

Tips and Tricks

• Chill between steps: sear then chill, wrap then chill, egg wash then chill. That's what keeps the layers clean.
• Reduce the duxelles completely to avoid soggy pastry.
• Use an instant-read thermometer; pull at 125-130°F for medium-rare.

Variations

• Add toasted walnuts or macadamia nuts to the duxelles for texture.
• Use store-bought prosciutto or Parma ham if you don't have time to cure your own venison prosciutto.
• Add a thin crepe under the pastry as a moisture barrier for extra insurance.

Substitutions

• Venison striploin → beef tenderloin (classic beef Wellington profile).
• Puff pastry → multiple layers of phyllo brushed with butter (extra crisp).
• Dijon mustard → whole grain mustard for pop and texture.

Best served with

• Red wine jus or port reduction.
• Roasted root vegetables or crisp green beans.
• A structured red (Cabernet Sauvignon, Barolo).

How to Store Leftovers

Wrap slices tightly in foil and refrigerate up to 2 days. Reheat on a parchment-lined tray at 325°F until warmed through. Avoid microwaving: pastry will soften.

Common Questions

Maui Nui Venison Striploin Wellington

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Maui Nui venison striploin wrapped in savory duxelles, homemade venison prosciutto, and puff pastry. A golden Wellington with a medium-rare center and earthy depth.

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Prep Time 45 minutes mins

Active Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Servings: 4 servings

Course: Dinner, Fine Dining, Holiday

Cuisine: modern European

Calories: 527

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 venison striploin 1 ½ lb
• 2 tablespoon olive oil
• 1 teaspoon fine salt
• ½ teaspoon black pepper
• 1 tablespoon unsalted butter
• 10 oz mushrooms
• 2 shallots
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 sprig thyme
• 4 venison medallions for prosciutto
• fine salt for curing
• 2 tablespoon Dijon mustard
• 1 sheet puff pastry
• 1 egg yolk
• 1 tablespoon water

Equipment

• Cast iron skillet
• Food processor
• Pastry brush
• Baking Sheet
• Parchment paper
• Chefs knife
• meat mallet
• Rolling Pin

Method

 

Make the Venison Prosciutto (2 Weeks-2 Months Ahead)

1. Take 4 venison medallions. Pat completely dry.
2. Submerge in salt, ensuring full coverage.
3. Place in fridge for a minimum of 2 weeks or up to 2 months.
4. Remove from fridge. Dust off any salt.
5. Slice thinly.
6. Pound slices flat with a mallet until paper thin. Place between sheets of parchment. Refrigerate until ready to use.

Prepare the Venison

1. Pat striploin dry. Season all sides with salt and pepper.
2. Heat olive oil in a cast iron skillet over high heat.
3. Sear striploin on all sides, 1-2 minutes per side, until well browned. Transfer to a rack to cool completely.

Make the Duxelles

1. Pulse mushrooms, shallots, garlic, and thyme in a food processor until finely chopped (not a paste).
2. Melt butter with olive oil in a skillet over medium heat. Add mushroom mix; cook, stirring, until all moisture evaporates and the pan runs dry, about 8-10 minutes.
3. Season lightly. Cool completely.

Assemble the Wellington

1. Lay venison prosciutto slices slightly overlapping on a sheet of plastic wrap.
2. Spread the cooled mushroom duxelles evenly over the prosciutto.
3. Brush the cooled striploin with Dijon mustard; place at the edge nearest you.
4. Use the parchment to roll prosciutto and duxelles tightly around the venison. Twist ends to secure. Chill 20 minutes to set the shape.
5. Roll puff pastry to fit. Unwrap the wrapped striploin and place in the center of the pastry. Fold pastry over, sealing seams underneath. Trim excess.
6. Whisk egg yolk with water; brush pastry all over. Chill 10 minutes to firm.

Bake the Wellington

1. Preheat oven to 400°F (204°C).
2. Place Wellington seam-side down on a parchment-lined baking sheet.
3. Brush with a second coat of egg wash. Score the pastry lightly for decoration and steam release.
4. Bake 25-30 minutes until pastry is deep golden and the center reads 125-130°F for medium-rare.
5. Rest 10 minutes before slicing.

To Plate

1. Slice Wellington into 1-1 ½ inch rounds.
2. Arrange on warm plates.
3. Spoon any tray juices around the slices.
4. Serve immediately with your chosen sides.

Nutrition

Serving: 4servingsCalories: 527kcalCarbohydrates: 33gProtein: 8gFat: 41gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 64mgSodium: 1116mgPotassium: 330mgFiber: 2gSugar: 3gVitamin A: 258IUVitamin C: 3mgCalcium: 30mgIron: 2mg

Notes

Storage: cover and refrigerate leftover slices for up to 2 days. Reheat gently in a low oven to keep the pastry from going soggy; it also holds up well served cold.

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