Elk Wellington

by Jared Allen, Guest Tastemaker - Recipes & Excerpts from The Quarterback Killer’s Cookbook


1 1/2 lbs of elk loin, trimmed, cut into quarters
1 cup of all purpose flour
1 egg, beaten, plus 1 tsp of water
2 cups of seasoned bread crumbs
3 cups of packed baby spinach
1/2 cup of gruyere cheese
1 clove of garlic, crushed
1/2 tsp of cayenne
1/2 tsp of nutmeg
2 quarts of water
1/2 cup of heavy cream
2 Tbsp of cream cheese
2 Tbsp of butter, room temperature
2 sheets of puff pastry
2 Tbsp of vegetable oil
Salt and pepper to taste


  1. Dredge loin in flour and shake off any excess. Place in egg wash and then cover with bread crumbs. Over medium-high heat add oil to coat pan bottom and sear elk on all sides, removing once seared. Reserve.
  2. In a heavy-bottom pot, bring 2 quarts of salted water to a boil. Place spinach in just to wilt about one minute. Remove and immediately submerge in ice bath to halt cooking. Place spinach in tea towel and wring out excess water. Chop finely and reserve. Over medium heat in a medium sauté pan add spinach, cream and both cheeses. Once the cheese has melted, add butter and season with cayenne, nutmeg, and salt and pepper to taste. Reserve mixture. Remove puff pastry from the freezer to thaw.
  3. Preheat ove to 375° F.
  4. Roll out puff pastry until one-quarter inch thick. Cut into eight circles, leaving about one inch around outside of venison loin. Place each loin on one of the circles, adding a topping of spinach mixture to each. Brush each with egg wash and cover with a second circle. Crimp pastry with a fork in several places. Brush top with egg wash and place on a cookie sheet lined with parchment paper and place in the oven for 20 minutes, or until golden brown. Remove from oven and let rest for five minutes. Serve while hot.