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Community => Butchering, Cooking, Recipes => Topic started by: elkchaser54 on June 19, 2019, 01:26:57 AM

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Title: Wellington
Post by: elkchaser54 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!

Title: Re: Wellington
Post by: Skyvalhunter on June 19, 2019, 05:24:29 AM

Sorry was thinking the other Wellington

Title: Re: Wellington
Post by: Angry Perch on June 19, 2019, 08:14:35 AM

@merkaba93

Title: Re: Wellington
Post by: Tenkara on June 20, 2019, 10:15:32 AM

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

Title: Re: Wellington
Post by: trophyelk6x6 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

Title: Re: Wellington
Post by: trophyelk6x6 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

Title: Re: Wellington
Post by: elkchaser54 on June 28, 2019, 12:48:15 AM

It turned out so amazing

Title: Re: Wellington
Post by: elkchaser54 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

Title: Re: Wellington
Post by: Fletch 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.

Title: Re: Wellington
Post by: merkaba93 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. 

Title: Re: Wellington
Post by: kisfish 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.