Flaky Puff Pastry Ground Venison Wellington – a fun spin on a classic!

This Ground Venison Wellington recipe takes a traditional Wellington and transforms it into an easy weeknight meal using ground meat and everyday, accessible ingredients. A savory mix of chopped vegetables, potatoes, garlic, ground mule deer, and shredded cheese is wrapped in flaky puff pastry, brushed with olive oil, topped with a sprinkle of Parmesan, and baked at 400°F until golden brown, about 30 minutes. Let it rest a few minutes before slicing and serving, and for extra indulgence, pair with a rich brown gravy.

Serve up this Wild Ground Venison Wellington Dinner any night of the week! No venison? No problem—swap in ground elk, antelope, bighorn sheep, or bison.

One of the best things about this Flaky Ground Venison Wellington is how versatile it is. You can easily swap the vegetables—mushrooms, bell peppers, or roasted root vegetables work beautifully—and adjust the stuffing’s seasonings to match your palate, whether you prefer bold herbs, a touch of heat, or a classic savory profile. The pastry is flexible too: use store-bought puff pastry, a traditional pastry dough, or even make your own from scratch for a personal touch. This adaptability makes it a perfect weeknight dinner, a special occasion dish, or anytime you want a hearty, customizable wild game meal.

Preheat the oven to 400°F.

Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the carrots, celery, onion, potatoes, and garlic. Season with granulated garlic powder, tarragon if using, and kosher salt. Cook until the vegetables are softened, about 10 minutes. Remove from heat and drain any excess oil if needed.

Add the ground venison to the skillet and cook until browned. Remove from heat, then stir in the cooked vegetables until well combined.

On a lightly floured surface, roll out the puff pastry to roughly 16″ x 16″. Spread 1 cup of shredded cheese down the center, then layer the ground meat and vegetable mixture on top. Sprinkle with the remaining shredded cheese.

Fold one side of the pastry over the filling, then fold the other side on top to seal. Fold the edges underneath to fully enclose the mixture. Carefully flip the Wellington seam-side down onto a parchment-lined baking sheet.

Brush the top with olive oil and sprinkle with Parmesan, a pinch of kosher salt, and coarse black pepper. Bake for 30-35 minutes or until the pastry is golden brown.

Remove from the oven and let rest for 10 minutes before slicing. Serve warm, with brown gravy if desired.

Ground Venison Wellington Tips and Variations:

• Ground meat options: While this recipe calls for ground venison, you can easily swap in ground elk, antelope, bighorn sheep, or even beef or pork. Each will give the Wellington a slightly different flavor, so feel free to experiment.
• Vegetable swaps: The recipe works well with carrots, celery, onions, and potatoes, but you can switch in mushrooms, bell peppers, zucchini, or roasted root vegetables depending on what you have on hand.
• Pastry options: Puff pastry is quick and convenient, but you can also use store-bought pastry dough or make your own homemade dough for a more rustic feel.
• Seasoning adjustments: French tarragon is optional; you can substitute herbs like thyme, rosemary, sage, or Italian seasoning. Add a pinch of smoked paprika or chili flakes for extra warmth or heat.
• Cheese variations: While shredded cheddar or Swiss works well, try Gruyère, mozzarella, or a mix for a different flavor profile.
• Serving suggestion: Serve with a rich brown gravy, a creamy mustard sauce, or a simple pan jus for a truly comforting wild game dinner.
• Make-ahead tip: You can assemble the Wellington ahead of time and refrigerate it until ready to bake, making it perfect for weeknight dinners or entertaining.

Top Easy Ground Venison Recipes to Try

• Flaky Puff Pastry Ground Venison – Buttery, golden pastry wrapped around seasoned ground venison for an easy showstopper dinner.
• Venison Meatballs with Gnocchi – Tender venison meatballs simmered in sauce and served over pillowy gnocchi.
• Ground Venison Rollup – A savory, rolled ground venison dish that’s perfect for weeknights or slicing to serve guests.
• Venison Meat Pie – Classic comfort food with rich ground venison baked under a flaky crust.
• Venison Salisbury Steak Meatballs – Homestyle meatballs smothered in onion gravy, made with ground venison.
• Ground Venison Parmesan Patties – Breaded, lightly fried until golden brown, covered in tomato sauce, topped with a slice of mozzarella and baked until bubblin’ hot.
• Venison Enchilada Meatballs – Bold, saucy meatballs baked in enchilada sauce for an easy wild game twist on taco night.

Every Meal Tells a Story – Ground Venison Wellington

Every meal tells a story, and I love creating recipes that help bring those stories to the table. My goal is to inspire hunters and home cooks alike with new, easy, and flavorful ideas that make dinner something to look forward to. Whether it’s a weeknight meal or a special wild game dish, each recipe is designed to be approachable, delicious, and full of character—so you can enjoy the process as much as the finished plate.

Ground Venison Wellington

Transform ground venison into a flavorful, easy weeknight Wellington. Swap vegetables, cheese, and herbs for a versatile wild game dinner the whole family will love.

5 from 10 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: ground venison meat, ground venison recipes, venison wellington

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

• 1 lb ground venison
• 1 cup carrots, finely chopped
• 1 cup celery, finely chopped
• 1 cup sweet onion, finely chopped
• 1 cup potatoes, finely chopped
• 1-2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 1 1/2 cups shredded cheese, (cheddar, Swiss, or your choice)
• 1/4 cup grated Parmesan cheese
• 2 tsp granulated garlic powder
• 1 tsp tarragon (optional; substitute another dried herb if desired)
• 1 tsp kosher salt
• 1 1 sheet puff pastry, thawed
• olive oil for brushing
• Pinch of kosher salt and coarse black pepper

Instructions

• Preheat the oven to 400°F.
• Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the carrots, celery, onion, potatoes, and garlic. Season with granulated garlic powder, tarragon if using, and kosher salt. Cook until the vegetables are softened, about 10 minutes. Remove from heat and drain any excess oil if needed.
• Add the ground venison to the skillet and cook until browned. Remove from heat, then stir in the cooked vegetables until well combined.
• On a lightly floured surface, roll out the puff pastry to roughly 16" x 16". Spread 1 cup of shredded cheese down the center, then layer the ground meat and vegetable mixture on top. Sprinkle with the remaining shredded cheese.
• Fold one side of the pastry over the filling, then fold the other side on top to seal. Fold the edges underneath to fully enclose the mixture. Carefully flip the Wellington seam-side down onto a parchment-lined baking sheet.
• Brush the top with olive oil and sprinkle with Parmesan, a pinch of kosher salt, and coarse black pepper. Bake for 30-35 minutes or until the pastry is golden brown.
• Remove from the oven and let rest for 10 minutes before slicing. Serve warm, with brown gravy if desired.

Notes

• Swap ground venison for elk, antelope, sheep, or beef.
• Switch up vegetables: mushrooms, bell peppers, zucchini, or roasted roots.
• Use puff pastry, store-bought dough, or homemade dough.
• Adjust seasonings: tarragon, thyme, rosemary, sage, or a pinch of smoked paprika.
• Try different cheeses: cheddar, Swiss, Gruyère, or mozzarella.
• Serve with brown gravy, mustard sauce, or pan jus for extra flavor.

Discover More Wild Game Recipes in My Cookbook

If you’re passionate about cooking wild game, my Wild Game Cuisine Cookbook is packed with easy-to-follow recipes, expert tips, and flavorful ideas for elk, venison, antelope, and more. From weeknight dinners to impressive dishes for special occasions, this cookbook helps you make the most of every cut of meat while creating meals your family and friends will love. Whether you’re a seasoned hunter or just starting to explore wild game cooking, it’s your go-to guide for inspiration in the kitchen.