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Gordon Ramsay Venison Wellington – Elegant, Rich & Full of Flavor

Gordon Ramsay Venison Wellington
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Venison Wellington is a gourmet main course made by wrapping seared venison loin in a flavorful mushroom and herb paste, layering it with prosciutto, and encasing the whole thing in puff pastry. It’s baked to a golden brown, creating a crispy shell around a rich, earthy, and perfectly cooked venison center.

Ingredients

Scale

For the Venison Wellington:

  • 1 (1.5–2 lb) venison loin, trimmed

  • Salt and black pepper, to taste

  • 2 tbsp olive oil

  • 2 tbsp Dijon mustard

  • 6 slices prosciutto

  • 1 sheet puff pastry, thawed

  • 1 egg yolk, beaten with 1 tbsp water (for egg wash)

For the Mushroom Duxelles:

  • 1 tbsp butter

  • 1 tbsp olive oil

  • 2 cups mushrooms, finely chopped

  • 1 small shallot, minced

  • 2 cloves garlic, minced

  • 1 tsp thyme leaves

  • Salt and pepper, to taste

Instructions

1. Sear the Venison:

  1. Season venison with salt and pepper.

  2. Heat olive oil in a skillet over high heat.

  3. Sear the venison on all sides (about 2–3 minutes total).

  4. Remove from heat, brush with Dijon mustard, and let cool completely.

2. Make the Mushroom Duxelles:

  1. In the same skillet, heat butter and olive oil.

  2. Add mushrooms, shallot, garlic, and thyme.

  3. Cook over medium heat until the moisture evaporates and the mixture is paste-like.

  4. Season and let cool completely.

3. Assemble the Wellington:

  1. On plastic wrap, layer prosciutto slices, overlapping slightly.

  2. Spread the cooled mushroom mixture evenly over the prosciutto.

  3. Place venison in the center and use the plastic wrap to roll it into a tight log. Chill for 15 minutes.

4. Wrap in Puff Pastry:

  1. Roll out puff pastry and place the wrapped venison in the center.

  2. Fold pastry over and seal edges tightly.

  3. Brush with egg wash and chill for 10–15 minutes before baking.

5. Bake the Wellington:

  1. Preheat oven to 400°F (200°C).

  2. Bake for 25–30 minutes, until pastry is golden and venison reaches 130°F (54°C) for medium-rare.

  3. Let rest for 10 minutes before slicing.

Find it online: https://gordonramsayeats.com/gordon-ramsay-venison-wellington/