Elk Wellington

Get wild with serving this Elk Wellington for your friends and family!

Thank you and Happy Holiday’s to you and your families ~Kristy

Serves 6-8

Thanksgiving Elk Wellington (PDF)

Ingredients

Mushroom Stuffing

• 28oz Baby Bella Mushrooms
• 2 shallots, chopped
• 4 cloves garlic, chopped
• 5 sprigs of thyme
• 2 tablespoons butter
• 2 tablespoons olive oil

For the Elk Wellington

• 3lbs Elk Backstrap/Fillet (Silver skin removed)
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 2 tablespoons butter
• 10 slices Prosciutto
• 2 tablespoons Dijon mustard
• 2 Puff Pastry Sheets thawed
• 1 egg + 1 teaspoon water beaten
• Flour for rolling puff pastry

Onion Bourbon Marmalade (Optional)

• 5 red onions sliced
• 3 sticks of butter
• 2 teaspoons sugar
• 2 teaspoons red wine vinegar
• 2 tablespoons Bourbon
• 5 sprigs of thyme

Wellington Directions

1. Add mushrooms, onion and garlic to a food processor and pulse until finely chopped. (You may need to do this in batches. If you do not have a food processor, finely chop mushrooms, shallots and garlic with a knife.) Over medium heat, add butter and olive oil in a 12” or larger cast iron skillet. Add chopped mushrooms along with leaves from the thyme and cook until all of the liquid is evaporated about 20 minutes. Remove mushrooms from skillet and set aside in a bowl.
2. Season elk with garlic powder, kosher salt and black pepper on all sides. Cover loosely with plastic wrap and let the meat come to room temperature for 30 minutes before cooking.
3. Heat cast iron skillet over medium-high heat adding 2 tablespoons of butter. When the skillet is hot, add elk and sear on all sides including the ends about 2 minutes per side. Remove from heat.
4. Place 2 sheets of plastic wrap on a flat surface. (Note: the plastic wrap needs to be a few inches longer on each side then the length of the elk meat). Lay prosciutto slices on plastic wrap the full length of the seared meat. Add all of the mushroom mixture on top of the prosciutto spreading it out with a spoon or spatula. Season with a pinch of salt and pepper. Spread Dijon mustard over elk and then place at one end. Roll up covering entirely in mushrooms and prosciutto. Twist the ends of the plastic wrap and place in refrigerator for 15 minutes.
5. Preheat oven to 400 degrees.
6. Add flour to a flat work surface and lay out both pastry sheets. Slightly overlap one edge of a sheet on top of the other and roll into a rectangle wider than the meat. Remove elk from refrigerator and remove plastic wrap. Place the meat in the center of the pastry rectangle. Fold the pastry over the meat and press to seal the seam. (You may need to trim any excess.) Tuck the edges of the pastry under and seal with egg wash. Place seam side down on baking sheet and brush with egg wash. (Using a small knife make a few slices in the top of the pastry to release some of the steam.)
7. Bake for 25-30 minutes until the elk registers at 130 degrees and the pastry is golden brown. Remove from oven and let rest for 15 minutes before serving.

Slice and serve with onion bourbon marmalade, garlic mashed potatoes and a green garden salad.

Onion Bourbon Marmalade Directions:

Heat a heavy stock pot on low heat and add sliced red onions and butter. Cook on low for 2 hours until onions caramelize. Remove excess butter from pot and save for later. Add vinegar, sugar, thyme leaves and bourbon to onions and increase heat bringing to a quick boil. Reduce heat to the lowest setting and cook for 10 minutes. Serve onion bourbon marmalade with Elk Wellington.

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