Among the most admired meat dishes in the world‚ the Wellington is an absolute mother lode of flavor and texture. In today's episode of my unofficial venison series‚ I'm making deer wellington. I'll be using a beautiful backstrap from one of the deer harvested in the 2023 hunting season‚ and I'll be going through every single step to show how I made this incredible venison wellington. ------------------------------ Stuff used in this video: Deep Cast Iron Skillet https://amzn.to/47lO2Xb Cheap Probe Thermometer https://amzn.to/3tTh6ru Mesh Strainer https://amzn.to/3TT6Slr ------------------------------ See the full Venison Wellington recipe here : https://www.greatlakesprepping.com/recipes-cooking/incredible-venison-wellington-recipe-with-sauce/ ------------------------------ 00:00 - Intro 01:26 - Preparing Backstrap 03:09 - Butcher's Twine 03:45 - Searing Venison 04:03 - Making Duxelles 05:38 - Dijon Mustard 06:08 - Prosciutto Wrap 07:22 - Puff Pastry 08:36 - Egg Wash 09:06 - Baking 09:39 - Pan Sauce 11:37 - Finished Wellington 12:23 - Tasting 13:53 - Conclusion ------------------------------ The Great Lakes Prepping and Great Lakes Kitchen Channel shares our knowledge and experiences relating to all things prepping‚ cooking‚ outdoors‚ and everything DIY. Be sure to check out our original weekly videos and other online content. Please note that we sometimes share links to products or services for which we may earn a small commission‚ though this does not affect any prices on your end. Check out our website and social media: Website: https://www.greatlakesprepping.com Facebook: https://www.facebook.com/greatlakesprepping Instagram: https://www.instagram.com/greatlakesprepping/