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Venison Wellington

Venison Wellington
Venison Wellington

Venison Wellington

Ingredients

2 pounds venison tenderloin
1/4 pound margarine, softened
2 ready-made pie crusts, rolled out to make one large crust
1 can liverwurst
1 can mushroom pieces, drained
1 teaspoon dried rosemary or 3 teaspoons fresh rosemary
1 beaten egg
1/4 cup milk

Preparation

Cover venison with margarine, sticking fork in several spots. Cook at 450 degrees for one hour. Let cool. Place venison on pastry crust. In a bowl, combine liverwurst, mushrooms and rosemary. Spread liverwurst mixture over venison. Pull pastry across meat and seal. Make breathing holes in the crust with a fork. In a small bowl, mix egg and milk. Brush pastry with the egg mixture and place in a greased baking dish. Bake at 425 degrees for 20 minutes or until pastry is done. Kathleen Esslinger, Madison County