Elk Wellington
Elk Wellington with Wild Mushrooms & Garlic
A refined classic, made wild—and absolutely doable at home
There are certain dishes that feel like restaurant-only territory. Beef Wellington is one of them. Puff pastry, duxelles, perfect doneness—it sounds like something best left to white tablecloths and Michelin stars.
But here’s the truth: this is a very achievable home-cook dish, especially when you swap beef for one of the finest wild proteins available—elk.
Elk backstrap or a small elk roast is lean, tender, and incredibly clean-tasting. When paired with earthy wild mushrooms, garlic, and a rich red wine sauce, it becomes a show-stopping centerpiece that still feels grounded in the Shotatarian ethos: honoring the animal, cooking with intention, and making elevated wild food accessible to real people in real kitchens.
This recipe looks impressive—but every step is straightforward, forgiving, and totally manageable, just take it one step at a time.
Why Elk Works So Well in a Wellington
Elk backstrap is naturally tender and mild, closer to beef fillet than most people expect—but leaner. That leanness is actually an advantage here. The mushrooms, garlic, and prosciutto (or Parma ham) add richness, while the pastry seals everything in.
Pro tip for home chefs: Elk cooks faster than beef. Keep your sear quick, your oven time tight, and trust the rest period.
Ingredients (Serves 4)
For the Elk Wellington
2 elk backstraps or center-cut elk roasts (about 350–400g each)
Olive oil, for searing
500g wild mushrooms (chanterelles, cremini, porcini, or a mix), cleaned
2–3 cloves garlic, finely minced
1 sprig thyme, leaves only
500g puff pastry
8 slices Parma ham or prosciutto
2 egg yolks, beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
For the Red Wine Sauce
2 tbsp olive oil
200g elk trimmings (or beef trimmings if needed)
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 sprig thyme
Splash of red wine vinegar
1 x 750ml bottle red wine
750ml beef or game stock
Method
1. Shape the Elk (Optional but Helpful)
Wrap each elk backstrap tightly in a triple layer of cling film to help it hold an even, round shape. Chill overnight if you can—this step makes the final Wellington cleaner, but it’s not mandatory if you’re short on time.
2. Quick Sear
Remove cling film. Heat a pan over high heat with a splash of olive oil and quickly sear the elk on all sides—30–45 seconds per side max. You’re just adding color, not cooking it through. Remove and let cool completely.
3. Mushroom, Garlic & Thyme Duxelles
Finely chop the mushrooms. Heat olive oil in a pan, add mushrooms, garlic, thyme, salt, and pepper.
Cook over medium-high heat, stirring often. The mushrooms will release moisture—keep cooking until all liquid evaporates and you’re left with a thick, almost paste-like mixture. This takes about 10 minutes.
Let cool fully. (This step is key—wet mushrooms are the enemy of crisp pastry.)
4. Prep the Pastry
Cut puff pastry in half and roll each piece into a rectangle large enough to wrap one elk loin. Chill in the fridge.
5. Wrap the Elk
Lay cling film on your counter. Arrange 4 slices of Parma ham slightly overlapping. Spread half the mushroom-garlic duxelles evenly over the ham.
Season the elk, place it in the center, and use the cling film to roll everything into a tight log. Twist the ends like a candy wrapper. Repeat with the second piece. Chill for at least 30 minutes.
6. Pastry Wrap
Brush pastry with egg wash. Remove cling film from elk and wrap each log tightly in pastry. Trim excess, seal seams, and brush all over with egg wash.
Chill again for 30 minutes. This helps the Wellington hold its shape and bake evenly.
7. Red Wine Sauce (Do This Ahead)
Brown trimmings in olive oil. Add shallots, peppercorns, bay, and thyme. Cook until golden.
Deglaze with vinegar, reduce, then add red wine. Reduce almost completely. Add stock and simmer gently for about an hour. Strain, season, and set aside.
This sauce is forgiving—and makes the dish feel truly finished.
8. Bake
Score pastry lightly. Brush again with egg wash.
Bake at 200°C / 400°F for 15–20 minutes, until golden and crisp. Remember: elk cooks fast.
Rest for 10 minutes before slicing.
Serve & Enjoy
Slice thick, spoon over red wine sauce, and serve with simple sides—roasted roots, mashed potatoes, or wilted greens.
Final Thoughts from Shotatarian
This is the kind of dish that looks intimidating but rewards confidence. If you can sear meat, cook mushrooms, and roll pastry, you can make this.
Elk Wellington isn’t about perfection—it’s about respect for the ingredient and trusting the process. Take your time, prep ahead, and enjoy the moment when you cut into that golden crust and see perfectly cooked wild meat inside.
Wild food doesn’t have to be rustic.
Sometimes, it wears puff pastry.
Stay hungry, stay wild.
— Shotatarian.com