collapse

Advertisement


« previous next »
Pages: [1]   Go Down

Author Topic: Wellington  (Read 3641 times)

Offline elkchaser54

  • Trade Count: (0)
  • Scout
  • ****
  • Join Date: Oct 2014
  • Posts: 410
  • Location: Western Washington
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!
Logged

Offline Skyvalhunter

  • Washington For Wildlife
  • Trade Count: (0)
  • Explorer
  • ******
  • Join Date: Oct 2007
  • Posts: 15996
  • Location: Sky valley/Methow
Re: Wellington
« Reply #1 on: June 19, 2019, 05:24:29 AM »
Sorry was thinking the other Wellington
Logged
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

  • Past Sponsor
  • Trade Count: (+7)
  • Explorer
  • *****
  • Join Date: Oct 2011
  • Posts: 13395
  • Location: Sammamish/ Sequim
Re: Wellington
« Reply #2 on: June 19, 2019, 08:14:35 AM »
@merkaba93
Logged
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

  • Non-Hunting Topics
  • Trade Count: (0)
  • Longhunter
  • *****
  • Join Date: Oct 2015
  • Posts: 842
Re: Wellington
« Reply #3 on: June 20, 2019, 10:15:32 AM »
Logged

Offline trophyelk6x6

  • Political & Covid-19 Topics
  • Trade Count: (+1)
  • Longhunter
  • *****
  • Join Date: Sep 2008
  • Posts: 798
  • Location: Belfair WA
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
Logged

Offline trophyelk6x6

  • Political & Covid-19 Topics
  • Trade Count: (+1)
  • Longhunter
  • *****
  • Join Date: Sep 2008
  • Posts: 798
  • Location: Belfair WA
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
Logged

Offline elkchaser54

  • Trade Count: (0)
  • Scout
  • ****
  • Join Date: Oct 2014
  • Posts: 410
  • Location: Western Washington
Re: Wellington
« Reply #6 on: June 28, 2019, 12:48:15 AM »
It turned out so amazing
Logged

Offline elkchaser54

  • Trade Count: (0)
  • Scout
  • ****
  • Join Date: Oct 2014
  • Posts: 410
  • Location: Western Washington
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
Logged

Offline Fletch

  • Political & Covid-19 Topics
  • Trade Count: (+1)
  • Longhunter
  • *****
  • Join Date: Mar 2007
  • Posts: 651
  • Location: Moses Lake WA
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.
Logged

Offline merkaba93

  • Trade Count: (0)
  • Scout
  • ****
  • Join Date: Dec 2012
  • Posts: 375
  • Location: Washougal
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 »
Logged
Be Better than Cream of Mushroom Soup

Offline kisfish

  • Non-Hunting Topics
  • Trade Count: (+1)
  • Longhunter
  • *****
  • Join Date: Sep 2012
  • Posts: 712
  • Location: on the coast
  • Groups: nra
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.
Logged
Pages: [1]   Go Up
« previous next »
 


* Advertisement

Quick Links

* Recent Topics

Ram front bumpers by Ghost Hunter
[Today at 07:06:32 AM]
Dorsal skinned beaver by Jake Dogfish
[Today at 04:22:49 AM]
Baiting Cougars? by 3nails
[Today at 04:09:48 AM]
Skunks by Loup Loup
[Yesterday at 07:54:15 PM]
Catch photo trap action by Loup Loup
[Yesterday at 07:51:57 PM]
Hunting buddies by Tatze
[Yesterday at 06:33:49 PM]
North Forty Will Start Selling Suppressors by Boss .300 winmag
[Yesterday at 05:06:50 PM]
Oak Creek Feed Station by MADMAX
[Yesterday at 03:38:35 PM]
Old shotgun shells by Ridgeratt
[Yesterday at 03:08:41 PM]
Winthrop has a turkey problem by MADMAX
[Yesterday at 02:27:06 PM]
New #3 World Record Columbian Blacktail by RB
[Yesterday at 10:37:02 AM]
Idaho deer 2026. Let’s go!! by Bigfoot28
[Yesterday at 09:11:30 AM]
Looking for help with Cummins 6CTA (8.3 liter medium duty diesel) by EnglishSetter
[February 14, 2026, 11:21:56 PM]
Sportsman Alliance files petition to Gov Ferguson for removal of corrupt WA Wildlife Commissioners by dreadi
[February 14, 2026, 11:13:56 PM]
SimplePortal 2.3.7 © 2008-2026, SimplePortal