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Meat Week 2022: Two Hats Ranch Venison Wellington

Trying to decide what to cook this weekend? We have you covered with this Venison Wellington from Two Hats Ranch.

Two Hats Venison Wellington

Servings: 8


  • 3 pounds venison, strap, trimmed and cut into 2 pcs
  • salt and pepper to taste
  • 1/4 cup dijon mustard
  • 2 pieces puff pastry, rolled out
  • 8 ounces prosciutto, or thinly sliced deli ham
  • 8 ounces mushroom, finely chopped
  • 1 pound onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon dried thyme
  • 3 1/2 ounces butter
  • 2 each eggs
  • 2 tablespoons water


  1. Preheat oven to 400°
  2. Sautee onion and mushrooms in butter until tender. Add garlic and thyme and sautee a couple minutes more.
  3. Sear trimmed Venison on all sides, 2 minutes per side. Brush with dijon mustard and season with salt and pepper to taste. Set aside to rest
  4. Roll out puff pastry on a floured surface large enough so it will wrap the venison on all sides. Place a layer of prosciuto or deli ham over the puff pastry. Spread the sauteed mushroom and onion mixture over the ham and place the venison on top.
  5. Fold the puff pastry up over the venison so the seam is in the middle. Roll the wellingon over so the seam is on the bottom and carefully place on a parchment lined baking pan.
  6. Scramble the eggs and water to make an egg wash and brush over the puff pastry. Use a fork to poke holes in the top or cut a couple small slits in the pastry to vent steam.
  7. Place the wellingtons on the middle rack and roast for 30 minute or until pastry is golded brown.

Per Serving (excluding unknown items): 770 Calories; 43g Fat (50.7% calories from fat); 53g Protein; 40g Carbohydrate; 3g Dietary Fiber; 246mg Cholesterol; 788mg Sodium; 6g Total Sugars; trace Vitamin D; 60mg Calcium; 9mg Iron; 858mg Potassium; 467mg Phosphorus. Exchanges: .

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