"In honor of Elk Week, here is a delicious take on one of my favorite recipes, Elk Wellington."

– Remi Warren

PREPARE

MAKES 3 SERVINGS

DIRECTIONS

PREPARING THE ELK LIONS

• Tie up any odd sized ones to make an even thickness. 

PREPARING THE DUXELLES

• Put garlic, mushrooms, and thyme leaves into a processor.
• Once finely chopped, add to a pan with a few tablespoons of butter and olive oil to sauté.
• Add the salt & pepper to taste.
• Once cooked down, let it cool down a bit.

PREPARING THE WRAP

• Place plastic wrap down and overlap your prosciutto on top and then coat with a thin layer of the duxelles.
• Sear and Prep the Meat
• Season with some salt and pepper.
• In a hot skillet, brown all sides including the ends.
• Once it is all browned, cover with Dijon.
• Be sure to cut out any strings if used.

WRAP IT

• Wrap in a plastic wrap and place in fridge so it will keep its shape.
• Preheat oven to 425 degrees.

DOUGH PREP

• Put puff pastry on a surface with flour and roll it out.

WRAPPING THE MEAT

• First make an egg wash by beating a few eggs. This will go on top to create a golden-brown look.
• Next roll your pastry up and enclose the ends and cut off any excess.
• Coat with egg wash. Once you are finished coating, feel free to get fancy and decorate it with some scraps.
• Give a final coat of egg wash and put a few small breather holes in top for heat to escape.

COOKING

• Place in oven for 30-45 minutes.
• Bake until internal temperature is 125 degrees, never more than that.
• ProTip: If you need to brown the top a little extra, broil once it gets close to temperature.
• Let it rest and then cut into thick slices and enjoy!