Got a new cookbook and it has a delicious beef wellington recipe in it.
Anybody ever make a Deer Wellington? (backstraps) Any adjustments to the recipe?
The book says to wrap in pastry crust and cook to an internal temp of 125' then remove and let rest. Should be a perfect medium rare.
Wondering if the backstraps will dry out, take longer or shorter to cook....?
Thanks.
Anybody ever make a Deer Wellington? (backstraps) Any adjustments to the recipe?
The book says to wrap in pastry crust and cook to an internal temp of 125' then remove and let rest. Should be a perfect medium rare.
Wondering if the backstraps will dry out, take longer or shorter to cook....?
Thanks.