Personal Venison Backstrap Wellingtons - Realtree Camo

Ingredients

• 1 ½ to 2 pounds venison backstrap roast
• 2 tablespoons grapeseed or other high heat oil
• 2 teaspoons kosher salt
• 1 ½ teaspoons ground black pepper
• ¼ teaspoon powdered garlic
• 4 ounces prosciutto (8-10 pieces, thinly sliced)
• ¼ cup Dijon mustard
• 14 ounces puff pastry, thawed
• 1 large egg, beaten for egg wash
• MUSHROOM DUXELLES
• 12 ounces mushrooms (e.g., a blend of oyster, cremini, and shiitake)
• 1 large shallot, diced
• 1 ½ teaspoons dried Italian blend seasoning
• Pinch of kosher salt
• 2 tablespoons butter
• ½ cup dry white wine