Game & Fish Dish
ELK WELLINGTON
•
6 - 8 ounce Elk tenderloin steaks (You can also use venison or beef)
6 - 8 ounce Elk tenderloin steaks (You can also use venison or beef)•1 pound mushrooms – finely chopped
1 pound mushrooms – finely chopped•¼ cup chopped green onion bottoms (scallions)
¼ cup chopped green onion bottoms (scallions)•3 tablespoons chopped garlic
3 tablespoons chopped garlic•½ teaspoon salt
½ teaspoon salt•2 tablespoons chopped parsley
2 tablespoons chopped parsley•¼ cup red wine
¼ cup red wine•4 ounces unsalted melted butter
4 ounces unsalted melted butter•6 sheets Pepperidge Farms Puff Pastry
6 sheets Pepperidge Farms Puff Pastry•Cajun Injector Cajun Shake
Cajun Injector Cajun Shake•Cajun Injector Creole Garlic Marinade
Cajun Injector Creole Garlic MarinadeInject Elk steaks with Cajun Injector Creole Garlic marinade. Put the steaks in a plastic bag or plastic wrap before injecting to keep it from squirting out and all over you. Sprinkle the outside with Cajun Injector Cajun Shake.
In a skillet, with a little of the melted butter, pour red wine and add the finely chopped mushrooms, green onion bottoms (scallions), garlic and salt.
Cover the skillet leaving a small gap for steam to escape. Cook on medium-low heat until all liquid has evaporated or absorbed. Let this mixture cool completely before going to the next step.
In the middle of a puff pastry sheet, spread the cooled mushroom mixture thin. Place the Elk steak on top of the mushroom mixture, and then thinly coat the rest of the Elk steak with the mushroom mixture.
Wrap the Elk steak with the pastry puff, trimming the pastry if necessary.
Turn the wrapped steak over so that the flat side is on top.
Baste the puff pastry with the melted butter. Place on a lightly greased sheet pan. Bake at 375 degrees for 20 minutes or until the puff pastry is crisp and golden brown.
