Recipe: Venison Wellington with Foie Gras
Venison Wellington with Foie Gras By Chef Joseph Cuccia • Prep Time: 1 hour 20 minutes • Yields: 6-8 servings Ingredients: 1 pkg. Fossil Farms’ Venison Tenderloins 1.5 lb. avg. 2 cups wild...
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Cooking tools:
- Food processor
- Instant-read thermometer
- Skillet
- Stove
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Rolling pin
- Pastry brush
- Mixing bowl
- Spoon
- Refrigerator
- Serving platter
Ingredients
- 1 pkg. Fossil Farms’ Venison Tenderloins 1.5 lb. avg.
- 2 cups wild mushrooms
- ½ cup white wine
- 1 tbsp. chives, finely chopped
- 6 pieces puff pastry
- Pinch of sea salt
- 3 tbsp. olive oil
- 6 shallots, sliced thin
- 1 tbsp. parsley, finely chopped
- 2 eggs, beaten
- 1 pkg. Fossil Farms’ Duck Foie Gras
- 1 tbsp. vegetable oil
- Pinch of black pepper, to taste
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