Poor Man's Ground Elk Meat Wellington

Elevate your dinner table with "Poor Man's Ground Elk Meat Wellington," a rustic twist on the classic British dish. This recipe swaps out expensive beef tenderloin for flavorful ground elk, wrapped in a golden, flaky puff pastry crust. A savory mixture of sautéed onions, garlic, and mushrooms complements the richness of the elk, while a thin layer of Dijon mustard adds a zesty kick. With minimal prep time and simple yet elegant assembly, this dish is perfect for any occasion, from a family dinner to a special gathering. The end result? A juicy, perfectly seasoned meat filling encased in a buttery shell that will impress even the pickiest eaters. Serve this affordable wild game masterpiece with roasted vegetables or a fresh green salad for a hearty, satisfying meal.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 lb ground elk meat
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, finely chopped
• 2 tbsp parsley, chopped
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp mustard (Dijon preferred)
• 1 sheet puff pastry sheet, thawed
• 1 egg, beaten
• 1 tbsp flour, for dusting

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.

Step 3

Add the finely chopped mushrooms to the skillet. Cook for about 5-7 minutes, stirring frequently, until the mushrooms release their moisture and it evaporates. The mixture should be dry. Remove from heat.

Step 4

In a mixing bowl, combine the ground elk meat, mushroom mixture, parsley, salt, and pepper. Mix until well incorporated.

Step 5

On a lightly floured surface, roll out the puff pastry sheet until slightly larger. Spread an even layer of Dijon mustard across the surface of the pastry.

Step 6

Shape the elk meat mixture into a compact loaf or log shape. Place the meat mixture on one side of the puff pastry, leaving some space at the edges.

Step 7

Fold the puff pastry over the meat mixture, tucking in the edges to seal completely. Use a fork to press and crimp the edges for a decorative touch.

Step 8

Carefully transfer the Wellington to the prepared baking sheet, seam-side down. Brush the entire pastry with the beaten egg to ensure a golden crust.

Step 9

Using a sharp knife, lightly score the surface of the pastry with decorative slashes (be careful not to cut through).

Step 10

Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and puffed. A meat thermometer inserted into the center of the Wellington should read 165°F (75°C).

Step 11

Remove from the oven and allow the Wellington to rest for 10 minutes before slicing. Serve warm and enjoy!

Nutrition Facts

Serving size	(963.1g)

Amount per serving	% Daily Value*
Calories	1248.0

Total Fat 51.1g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 502.5mg	0%
Sodium 3687.1mg	0%
Total Carbohydrate 52.6g	0%
Dietary Fiber 6.3g	0%
Total Sugars 10.7g
Protein 143.0g	0%

Vitamin D 55.9IU	0%
Calcium 157.4mg	0%
Iron 21.2mg	0%
Potassium 2765.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 46.0%

Carbs: 16.9%