Elk Wellington

Ingredients:

Elk Venison Steak
Cajun Injector Creole Garlic Marinade & Cajun Shake
½ oz. Butter
Button Mushrooms
1 tbsp. Green Onions
1 tbsp. Red Wine
1 tbsp. Chopped Parsley
1 ½ tbsp. Parmesan Cheese
Pastry Dough
Egg Wash

Recipe:

Inject elk with Cajun Injector Creole Garlic Marinade; melt butter in a pan and add red wine, mushrooms, green onions, chopped garlic, chopped parsley and parmesan cheese.

Set pan on stove, cover and let simmer until the contents form a paste; let cool.

Place filling in elk steak evenly and spread in pastry dough.  Sprinkle Cajun Shake to taste, wrap dough around contents and brush on egg wash.

Pre heat oven to 400; place wrap in oven and bake for 15-20 min. However well done you want the meat is how long you cook it for.  Keep in mind, most folks prefer venison rare done.  But make sure the dough is a light golden brown.

Bon Appetite