Venison en Croute
                                           
                    1        venison tenderloin (3 to 4 pounds)
                                        1        package (17 1/2 ounces) frozen ready-to-bake puff pastry sheets
                                        1/2    pound mushrooms, finely chopped  (if you don't like mushrooms, don't put them in).
                                        2        tablespoons margarine
                                        1        container (8 ounce) soft cream cheese with herb and garlic
                                        1/4     cup seasoned dry bread crumbs
                                        2        tablespoons Madeira wine
                                        1        tablespoon chopped fresh chives
                                        1/4     teaspoon salt
                                        1        medium red onion, diced
                                        1        egg, beaten
                                        1        tablespoon cold water

                                        - Heat oven to 425 degrees

                                        - Tie meat with string at 1-inch intervals, if necessary.  Place meat on rack in baking pan.
                                        - Roast 45 to 50 minutes or until meat thermometer registers 135 degrees.  Remove
                                             from oven; cool 30 minutes in refrigerator.  Remove string.
                                        - Thaw puff pastry sheets according to package directions.
                                        - Cook and stir mushrooms in margarine in large skillet 10 minutes or until liquid
                                             evaporates.
                                        - Add cream cheese, bread crumbs, wine, chives and salt, onion; mix well.  Cool.
                                        - On lightly floured surface, overlap pastry sheets 1/2 inch to edges firmly together to seal.
                                             Trim length of pastry 2 1/2 inches longer than length of meat.
                                        -  Spread mushroom mixture over top and sides of meat.  Place meat in center of pastry.
                                        -  Fold pastry over meat; press edges together to seal.  Decorate top with pastry trimmings.
                                        -  Brush pastry with combined egg and water.  Place meat in greased 15x10x1 inch jelly roll pan.
                                        -  Bake 20 to 25 minutes or until pastry is golden brown.  Let stand 10 minutes before slicing.

                                          This makes about 8 to 10 servings.  This may sound difficult, but its not.
 
 
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