No, no, no, no. The Wellington was a gift. I thought we traded 3 slices of capicola for the turkey hunt.Conned Goob into trading a day of turkey hunting for one of his famous Elk Wellington's. Let's just say he got the short straw on this one. His Elk Wellington was holy **** good!
...can't say the same for my turkey guiding:shock:
Wellington Mushroom Paste (Duxelles)
· 8 oz - fresh mushrooms, chopped
· 1 medium - onion, chopped
· 2 cloves - garlic, minced
· 2 tbsp - fresh parsley, minced
· 14 oz can - beef broth
· 1 tbsp - Bouquet browning sauce
· 1 tbsp flour
· 2 tbsp - butter
· In a large bowl blend the mushrooms, onions, garlic and parsley.
· Mix the flour and the browning sauce with the broth.
· Put the mushroom mixture in a blender, add the broth and run on "chop" until the mixture is a coarse paste. It's best to divide the mixture in half and do this step twice.
· Over medium heat melt the butter in a large skillet. Add the mixture and cook until most of the moisture is gone, until the mixture is a dark thick paste.
· Put down a layer of prosciutto big enough to cover the Wellington meat on a sheet of plastic food film.
· Spread the mushroom sauce evenly on the thinly sliced processed meat.
· Pull the film up around the meat bringing the prosciutto and the mushroom paste with it. Tighten the wrap up and store the wrapped meat in a cool place until the meat takes a set,
· Substitute the onions with 1 cup of chopped shallots.
· Substitute part or all of the beef broth with red wine.
· Ham or capicola can be used instead of prosciutto.
uh...do you have any grayling pictures?Bumping this up...this is good stuff!
Made a batch this week to put in a stuffed pork loin cooked on the Big Green Egg. No left-overs. Easy to make, just takes some time to cook the sauce down to the right consistency.