Bison Wellingtons

Directions

• Combine all ingredients for the bison patties and set aside.
• For the duxelles, add mushrooms, garlic and onion to a food processor; process until finely minced.
• Melt butter in a pan over medium high heat, and add the mushroom mixture. Add the thyme and season with salt and pepper. Cook for 5-6 minutes, until most of the moisture is evaporated, and the bottom of the pan is starting to brown. Add the whiskey and cook for another minute. Remove from heat and cool completely.
• Roll out puff pastry sheets, and cut each into four equal squares (you will have eight squares total). Divide the bison into four equal patties, and form into a slight cylinder shape.
• Place one patty on each of the four squares of puff pastry. Divide the duxelles into four portions. Spoon evenly over each bison patty, and use your fingers to mould the mushroom mixture around the bison, creating a thin, even layer on top.
• Brush egg wash on the pastry around each patty. Top with remaining squares of puff pastry, and use a decorative design to tightly seal the pastry. Cut a small slit in the top for steam to escape.
• Preheat grill (or oven) to 180°C (350°F). Place Wellingtons on a parchment-lined baking tray, and grill over indirect heat (or in an oven) for 45 minutes to 1 hour, until golden browned.

More Maddie & Kiki Recipes

• Black and Blue Bison Poutine
• Mediterranean Bison Bennies
• Grilled Enoki Bison Rolls