Mini Venison Wellingtons

addapted from https://www.justapinch.com/recipes/appetizer/appetizer-meat-appetizer/mini-beef-wellington-hors-douerves.html prep time 1 Hr cook time 30 Min method Bake yield 7-15 serving(s) Ingredients 1 tablespoon olive oil, plus more as needed 4 tablespoons unsalted butter, divided, plus more as needed 1 small onion, grated 4 cloves garlic, minced 1 package petite button mushrooms, diced 1 tp dried thyme - madeira wine (optional), you can add grape juice or even grape jam - sea salt - freshly ground black pepper 1 or 2 - Venison Tendeloin 2 pinches Herbs de Provence - thinly sliced prosciutto, Bacon or dry hard salami slices - Dijon mustard 1 package puff pastry sheets, thawed - egg wash Tips Make sure not to overcook the filet as it sears. It will continue to cook in the oven. A quick sear is all it needs. Step 1 Heat the olive oil and 2 Tbsp butter in a saute pan over med heat. Add the onion and garlic. Cook until just translucent. Step 2 Add the mushrooms, thyme, and (if it looks dry) a bit more butter and olive oil. Cook the mixture down. Step 3 Add the Madiera. Taste and add more wine if needed. Season with salt and pepper. Step 4 Taste again. Remove from heat and let cool completely. Step 5 Season the Venison with salt, pepper, and a bit of Herb de Provence on all sides. Step 6 In a cast iron skillet or good heavy bottom pan, add some olive oil and remaining butter. When the pan is piping hot, add the Venison and sear on all sides. Do not cook all the way through. You just want to sear the outside; the inside should still be rare. Step 7 At this point, you can allow the meat to cool and put both the mushroom mixture and the Venion in the fridge overnight if you'd like. Step 8 Preheat the oven to 425 degrees F. Slice the Venison into 2 bite slices. Step 9 Take a slice and wrap it in either prosciutto, bacon or salami. Step 10 Smear the Prosciutto, bacon or salami with Dijon mustard. Step 11 Roll out the puff pastry and cut into pieces just large enough to fit and wrap the slice of Venison. Spread each square with the mushroom mixture. Step 12 Place the prosciutto-wrapped Venion slice in the center of the puff pastry. Step 13 Seal the pastry by overlapping the sides and pressing the ends closed. Step 14 On a cookie sheet covered with buttered aluminum foil or buttered parchment paper, place the individual Wellingtons sealed side down. Step 15 Brush the pastry tops lightly with egg wash. Step 16 Bake about 30 minutes. Be sure to keep an eye on them, since they are small. Nutrition Facts (per serving*) calories: 665kcal, carbohydrates: 38g, cholesterol: 182mg, fat: 40g, fiber: 2g, protein: 12g, saturated fat: 13g, sodium: 504mg, sugar: 3g, unsaturated fat: 27g