This past Christmas, I cooked a delicious Venison Wellington that I can’t wait to make again! It was the first Christmas I cooked the entire dinner myself and I knew I wanted to make something special. I had backstrap still in my freezer from the doe I shot the year before, just waiting for the “right” recipe to use it.
Well, this was definitely the “right” recipe and oh my goodness, was it amazing!
Click below for the recipe and tons of mouth-watering pictures to walk you through the process of making this delicious meal!