Can I use beef instead of venison?

Absolutely. Beef tenderloin is a more traditional choice and works well in this recipe. Just adjust the cooking time based on the thickness of the cut and your preferred doneness.

What kind of mushrooms work best for the duxelles?

Cremini or baby bella mushrooms are a great starting point, but you can mix in shiitake or porcini for deeper flavor. Just avoid mushrooms with high moisture like portobellos unless you cook them down thoroughly.

How do I keep the pastry from getting soggy?

Make sure the mushroom mixture is dry and cooled before assembling. Also, chilling the wrapped log before baking helps the pastry stay crisp.

Can I prep Gordon Ramsay Venison Wellington in advance?

Yes! You can assemble the wrapped Wellington up to 24 hours in advance. Keep it in the fridge until you're ready to bake, and wait to apply the egg wash until just before it goes in the oven.

What’s the best sauce to serve with it?

A red wine reduction or port sauce pairs beautifully with the richness of the meat and mushrooms. For something simpler, a drizzle of balsamic glaze works too.

Do I need to rest it before slicing?

Yes, let it rest for at least 10 minutes after baking. This helps the juices redistribute so the meat stays moist, not messy.

Gordon Ramsay Venison Wellington: 5 Steps to a Sensational Feast

Name: Gordon Ramsay Venison Wellington
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Cuisine: British
Ingredients: 1 venison loin (1.5–2 lb), trimmed; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons Dijon mustard; 6 slices of prosciutto; 1 sheet puff pastry, thawed; 1 egg yolk + 1 tablespoon water (for egg wash); 1 tablespoon butter; 1 tablespoon olive oil; 2 cups finely chopped mushrooms; 1 small shallot, minced; 2 garlic cloves, minced; 1 teaspoon fresh thyme leaves; Salt and pepper, to taste

Gordon Ramsay Venison Wellington

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This Gordon Ramsay-inspired Venison Wellington brings together tender venison loin, rich mushroom duxelles, and salty prosciutto all wrapped in flaky puff pastry. It’s an elegant, restaurant-style entrée perfect for holidays, date nights, or impressing guests with something bold and flavorful.

Author: RAMSAY
Prep Time: 30 minutes30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves 4
Category: Main Course
Method: Baking
Cuisine: British

Ingredients

Scale

For the Venison Layer:

1 venison loin (1.5–2 lb), trimmed
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons Dijon mustard
6 slices of prosciutto
1 sheet puff pastry, thawed
1 egg yolk + 1 tablespoon water (for egg wash)

For the Mushroom Duxelles

1 tablespoon butter
1 tablespoon olive oil
2 cups finely chopped mushrooms
1 small shallot, minced
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
Salt and pepper, to taste

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Instructions

1. Sear the Meat

Pat venison dry and season all over with salt and pepper. Heat oil in a hot skillet and sear the loin for 2–3 minutes, turning to brown all sides. Remove and immediately brush with Dijon mustard. Set aside to cool completely.

2. Make the Mushroom Filling

In the same pan, heat butter and olive oil. Sauté mushrooms, shallot, garlic, and thyme over medium heat until the mixture becomes dry and paste-like. Season with salt and pepper, then let cool.

3. Assemble the Layers

On a piece of plastic wrap, lay out the prosciutto slices so they slightly overlap. Spread the mushroom mixture on top, then place the cooled venison in the center. Use the plastic wrap to roll everything into a tight log. Refrigerate for 15 minutes.

4. Wrap in Pastry

Roll out the puff pastry and place the wrapped venison in the center. Fold the pastry over to fully encase the meat, sealing the edges well. Place seam-side down on a baking tray. Brush with egg wash and chill again for 10–15 minutes.

5. Bake to Perfection

Preheat oven to 400°F (200°C). Bake the Wellington for 25–30 minutes, or until the pastry is deeply golden and the internal temperature of the meat reaches 130°F (54°C) for medium-rare. Rest 10 minutes before slicing.

Notes

For added flair, score the top of the pastry with a sharp knife before baking.
Make sure the mushroom filling is fully dry — excess moisture will make your pastry soggy.
Use a meat thermometer for best results and to avoid overcooking.

Find it online: https://cookingwithramsay.com/gordon-ramsay-venison-wellington/