Wellington

[elkchaser54]

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!

[Skyvalhunter]

Sorry was thinking the other Wellington

[Angry Perch]

@merkaba93

[Tenkara]

https://hunting-washington.com/smf/index.php/topic,222468.0.html

[trophyelk6x6]

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

[trophyelk6x6]

I will tell you......puff pastry ( you can buy anywhere) and mushrooms and sause WOW. get on it

[elkchaser54]

It turned out so amazing

[elkchaser54]

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

[Fletch]

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.

[merkaba93]

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. 

[kisfish]

Wow, that all looks great. I will be making some this fall when I get my elk.