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Cooking Forum
Beef(deer) wellington?
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<blockquote data-quote="TAFKAP" data-source="post: 4817120" data-attributes="member: 7776"><p>I've never made one....it's a fairly difficult dish. I think 125° is too high for venison. Since a backstrap is a smaller piece of meat than a beef tenderloin, it'll rocket past 125°and will end up overcooked. I wouldn't let it go past 110°, which should finish rising after you pull from the oven to a perfect medium rare. Plus, if that seems low to you, consider that the meat will be insulated with mushrooms, proscuitto, and pastry. It'll continue cooking after you pull it, and the smaller and flatter piece of meat will take the heat a lot quicker than a beef loin. You may have to adjust the oven temperature higher, actually. You want the pastry to crisp and brown at the same time as the meat is done. If the recipe is baking at 375° for a beef loin, I'd try 400°for venison. </p><p></p><p>I would make sure the meat is salted well in advance of cooking (at least 2 hours). Not just for flavor, but for the moisture retention properties of brining. Even though it's not technically true to the recipe, the proscuitto wrapping helps keep the mushroom mix from turning the pastry into goo. The mushrooms alone will release a lot of liquid if you don't brown them first. But once you have the meat wrapped, it should be perfect.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 4817120, member: 7776"] I've never made one....it's a fairly difficult dish. I think 125° is too high for venison. Since a backstrap is a smaller piece of meat than a beef tenderloin, it'll rocket past 125°and will end up overcooked. I wouldn't let it go past 110°, which should finish rising after you pull from the oven to a perfect medium rare. Plus, if that seems low to you, consider that the meat will be insulated with mushrooms, proscuitto, and pastry. It'll continue cooking after you pull it, and the smaller and flatter piece of meat will take the heat a lot quicker than a beef loin. You may have to adjust the oven temperature higher, actually. You want the pastry to crisp and brown at the same time as the meat is done. If the recipe is baking at 375° for a beef loin, I'd try 400°for venison. I would make sure the meat is salted well in advance of cooking (at least 2 hours). Not just for flavor, but for the moisture retention properties of brining. Even though it's not technically true to the recipe, the proscuitto wrapping helps keep the mushroom mix from turning the pastry into goo. The mushrooms alone will release a lot of liquid if you don't brown them first. But once you have the meat wrapped, it should be perfect. [/QUOTE]
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Beef(deer) wellington?
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