Deer Wellington Recipe (using venison tenderloin) - Midwest Nice (2024)

FAQs

Deer Wellington Recipe (using venison tenderloin) - Midwest Nice? ›

The Wellington part of beef Wellington is the pastry it is wrapped in to cook it. If you can afford it the traditional cut is beef tenderloin, but any other lean tender boneless cut will work too. It has to be a tender cut or the pastry ends up overcooked before the meat is cooked to tenderness.

The Wellington part of beef Wellington is the pastry it is wrapped in to cook it. If you can afford it the traditional cut is beef tenderloin, but any other lean tender boneless cut will work too. It has to be a tender cut or the pastry ends up overcooked before the meat is cooked to tenderness.

If those muscles are cut from the bone before the rigor mortis releases, they won't stretch back out, resulting in tight, or tough, cuts of meat. In hot weather, or a backcountry situation where starting the cooling process is critical, always err on the side of caution.

You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium. Hitting those temperatures just right is important for maximum enjoyment. Luckily, we have a great method for it.

Cooking Venison That's Tender Or Tough? The tenderloin is the choicest cut of meat on an animal, and should be eaten immediately before it dries out. Every hunter knows which muscle is the softest on any ungulate — the tenderloin.

Traditionally, the dish centers around beef surrounded by pâté, mushrooms and some form of ham that is then wrapped in puff pastry and baked in the oven. The best cut of beef for beef Wellington: We're starting with one of the most tender cuts of beef ever—the tenderloin!

The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

Like any meat , Deer meat to is tenderized by beating it, by marinating it with mild acids like lemon juice, sour curd, buttermilk, vinegar etc for minimum 4 hours . The fibers need to be cut across if you cut along the fibers the meat will be tough and chewy.

Is venison tenderloin the same as backstrap? ›

Backstraps are the large muscles that run parallel along both sides of a deer's spine and rest on top of the ribcage, whereas the tenderloins are much smaller, and are located inside the abdominal cavity underneath the backstrap and the spine.

Actually, because of how lean the meat is, it's actually PREFERRED to eat deer meat medium rare. There's really very little fat in venison, so it's a pretty tricky meat to cook quickly. Most wild game cooks recommend medium-rare because if too much moisture is cooked out of the meat, it'll become tough and chewy.

In reality, this arm-length cut is the backstrap, not the tenderloin. True tenderloins are found INSIDE the deer's abdominal cavity, and they are delicious. Much smaller than backstraps — only about 10 to 12 inches — tenderloins are located beneath the spine, making them more difficult to reach.

Do not eat any parts from a deer that appears sick. Do not eat the eyes, brain, tongue, spinal cord, spleen, tonsils or lymph nodes of any deer. If hunting in an area where CWD has been confirmed, have your harvested animal tested for CWD and avoid consuming meat from any animal testing positive. hunting in.

Deer meat, like other forms of wild game and livestock, can carry parasites such as roundworms and tapeworms. These parasites can be contracted through contaminated food or water sources, or by consuming infected meat that has not been properly cooked.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

The best cut of meat for Beef Wellington is a nice beef tenderloin, but you could really make this with a fillet steak or filet mignon if you want to try making smaller, individual beef wellingtons rather than a large one that you slice.

There are other options. An entrecôte, center-cut ribeye, can work as can other tender cuts, even eye of round, which some have been rebranding as a faux tenderloin. A good sear before wrapping in pastry is key, just don't overdo it or the baking time inside the pastry will send it far past your desired cooking point.

Tenderloin Substitutes: A ribeye roast will turn out nearly as tender as the tenderloin, but it contains significantly more fat and will take longer to cook. A sirloin butt roast also works, and pork tenderloin is a good option if you're not sold on beef for dinner.

Indulge in a romantic culinary experience this Valentine's Day with our exquisite Centre Cut Fillet of Beef Joint. The perfect cut for making a glorious beef wellington.