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Two golden-brown puff pastry parcels on a baking sheet lined with a red-bordered silicone mat labeled Silpat. The pastries have a glossy, flaky crust and are slightly separated on the tray.

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
Cook Time 1 hour 15 minutes
Active Time 1 hour 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner, Fine Dining, Holiday
Cuisine: modern European
Ingredients Equipment Method Notes

Ingredients
  

Venison Prosciutto
  • 4 venison medallions
  • fine salt
Venison
  • 1 venison striploin 1 ½ lb
  • 2 tablespoon olive oil
  • 1 teaspoon fine salt
  • ½ teaspoon black pepper
Duxelles
  • 1 tablespoon unsalted butter
  • 10 oz mushrooms
  • 2 shallots
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 sprig thyme
Assembly
  • 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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. 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. Carryover is the term for when the temperature keeps climbing after something is removed from the pan, which is why you pull a protein below its target and not at it.
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.

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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