Venison Wellington with a Pork Twist

Ingredients and Weight:

• 2 pounds venison loin, trimmed of fat
• 1 pound ground pork
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 1/2 cup tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 cup all-purpose flour
• 1/4 cup butter
• 1 egg, beaten
• 1 pound puff pastry, thawed

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Season the venison loin with salt and pepper. Heat a large skillet over medium-high heat and sear the venison on all sides. Remove from the skillet and let cool.
2. In the same skillet, add the ground pork, onion, carrot, celery, and garlic. Cook until the vegetables are softened and the pork is browned.
3. Stir in the red wine, beef broth, tomato paste, thyme, and oregano. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
4. Preheat oven to 400°F (200°C).
5. Roll out the puff pastry on a lightly floured surface into a 12-inch (30 cm) square.
6. Spread the pork mixture evenly over the puff pastry, leaving a 1-inch (2.5 cm) border around the edges.
7. Place the venison loin in the center of the pork mixture.
8. Fold the edges of the puff pastry over the venison, pressing to seal.
9. Brush the top of the pastry with the beaten egg.
10. Place the Venison Wellington on a baking sheet and bake for 45-50 minutes, or until the pastry is golden brown and the venison is cooked through.
11. Let rest for 10 minutes before slicing and serving.

Nutritional Information:

• Calories: 460
• Fat: 22g
• Protein: 30g
• Carbohydrates: 35g

Dish Characteristics:

• Rich and savory
• Tender venison with a flavorful pork interior
• Crispy and flaky puff pastry
• American-themed twist on a classic British dish

User Comments:

• "This is the best Venison Wellington I've ever had! The pork twist adds a unique and delicious flavor." - John Smith
• "The puff pastry was perfectly cooked and the venison was so tender. It's a culinary masterpiece!" - Mary Jones
• "I love the combination of venison and pork. It's a perfect dish for a special occasion." - George Brown

Special Precautions and Tips:

• Use a meat thermometer to ensure the venison is cooked to the desired doneness (135°F for medium-rare).
• Allow the Venison Wellington to rest for 10 minutes before slicing. This will help the juices redistribute and prevent the pastry from becoming soggy.