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Author Topic: Wellington  (Read 3441 times)

Offline elkchaser54

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Wellington
« on: June 19, 2019, 01:26:57 AM »
Hey everybody, I'm really enjoying this section of this forum and asking y'alls input and taking little tips from everyone.  So I have one elk roast left and have never made a Wellington before.  Any tips ? Recipes ? The Wellington on the cover of the WDFW regulations inspired me but gonna read quite a few different recipes and make my own variety.  Thanks again y'all!

Offline Skyvalhunter

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Re: Wellington
« Reply #1 on: June 19, 2019, 05:24:29 AM »
Sorry was thinking the other Wellington
The only man who never makes a mistake, is the man who never does anything!!
The further one goes into the wilderness, the greater the attraction of its lonely freedom.

Offline Angry Perch

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Re: Wellington
« Reply #2 on: June 19, 2019, 08:14:35 AM »
@merkaba93
Low T Beta Male
Domesticated simpy city dwelling male
Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.

Offline Tenkara

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Offline trophyelk6x6

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Re: Wellington
« Reply #4 on: June 27, 2019, 06:07:06 PM »
i was a young stud cruzing the hot rod and playing the ladies but still at home age 18 LOL.....my mom made me get her up or wake her up when I got home each friday and saturday night to make sure I was OK.  One night she left me a plate of beef wellington and I have been a big time fan of anything WELLINGTON LOL

Offline trophyelk6x6

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Re: Wellington
« Reply #5 on: June 27, 2019, 06:10:04 PM »
I will tell you......puff pastry ( you can buy anywhere) and mushrooms and sause WOW. get on it

Offline elkchaser54

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Re: Wellington
« Reply #6 on: June 28, 2019, 12:48:15 AM »
It turned out so amazing

Offline elkchaser54

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Re: Wellington
« Reply #7 on: June 28, 2019, 12:53:26 AM »
Pulled at 125°F let rest for 5 mins and sliced opened to reveal the rare perfection.  It was so good . 

https://www.nevadafoodies.com/elk-and-venison-wellington/

Stayed pretty close to this recipe except I forgot the thyme so that's still in my fridge . Haha

Offline Fletch

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Re: Wellington
« Reply #8 on: August 01, 2019, 08:49:05 AM »
This is very similar to the recipe in the WDFW pamphlet.  I tried it over the weekend with a block of mule deer and it was extremely good.  Will definitely do it again.

Offline merkaba93

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Re: Wellington
« Reply #9 on: August 03, 2019, 01:42:32 PM »
Done it a few times. Usually sous vide the backstrap first. Make sure to use a lot of morels and a good mustard. I make it when the prosciutto I have is finished curing, so once every 500-700 days. Kind of a tradition.

Also prosciutto = Parma ham. Anyone who says Parma ham in their recipe was probably inspired by a British cook. 
« Last Edit: August 03, 2019, 01:49:37 PM by merkaba93 »
Be Better than Cream of Mushroom Soup

Offline kisfish

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Re: Wellington
« Reply #10 on: August 03, 2019, 01:51:45 PM »
Wow, that all looks great. I will be making some this fall when I get my elk.

 


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