Venison Wellington

Don’t fear—wild Wellington is something we can all do! We like to use white tail backstraps, but a large Canada goose breast works great too. This simplified version is still full of flavour…and of course a total eye-catcher!

Thank you to Josh Glover for sharing this wild game recipe with us!


  • 750 g (approx.) Venison backstrap
  • 2 tbsp butter
  • 1 tsp dried rosemary
  • 1-2 tbsp Dijon mustard
  • 10 slices Prosciutto / Parma ham
  • 1 block puff pastry
  • 1 egg


  1. Take out your block of puff pastry an hour or so before you begin, allowing it to come to room temperature.
  2. Baste your wild meat of choice with butter, and sear all sides in a pan heated to med-high. Throw in a few pinches of rosemary. The meat should still be essentially raw with some color. Let the meat rest.
  3. Rub your favourite Dijon mustard over the meat. If you prefer, you can use a traditional duxelle instead—look up a recipe that suits you.
  4. Weave together your prosciutto to make a mat, on top of plastic wrap. Position the backstraps or breast into the centre of the mat and wrap it all in plastic wrap and let cool for a few hours. The key is to wait long enough so that meat forms and holds the shape you desire.
  5. When you’re ready and the prosciutto holds its shape around the meat, roll out your puff pastry to enrobe it all.
  6. Wisk the egg to make an egg wash—brush it on the edges of the pastry. Roll the meat into the pastry, pinching the ends and tucking them under. Keep in mind the pastry will shrink, so be sure you give yourself enough allowance.