Elegant Venison Wellington

Preheat the oven to its highest temperature setting, which is 450 degrees F (230 degrees C).

Melt a small amount of butter in a hot skillet over the medium-high heat setting. Use this hot butter to brown the venison, cooking it for about 2 minutes on each side. Remove the meat from the pan and set it aside.

Melt any remaining butter in the same hot skillet over the medium-high heat setting. Add sliced mushrooms, chopped onion, minced garlic, and a dash of Worcestershire sauce to the pan. Cook until the mushrooms are tender and soft, taking around 5 to 7 minutes in total. Set this mixture aside and allow it to cool down.

Create a mixture of dried thyme, salt, and pepper on a large cutting board. Use this herb blend to coat the backstrap halves, rolling them in it to form a layer of flavors. Wrap each piece of backstrap in strips of bacon, covering them completely.

Take the remaining puff pastry and place the first piece of backstrap in the center. Fold the sides of the pastry together to form a seal, pinching it firmly in place. Repeat this process with the second backstrap and remaining pastry, forming a total of three items. Place each item in an ungreased baking dish.

Mix egg yolk and water together in a small bowl, creating a liquid to brush the tops of the dough. Apply this liquid to each item in the baking dish.

Bake these items in the preheated oven for 10 minutes. Reduce the heat to its lower setting, which is 425 degrees F (220 degrees C). Continue baking until the dough is golden brown, taking around 10 to 15 minutes more in total.