Venison Wellington with Oyster Påté

Name: Venison Wellington with Oyster Påté
Yield: serves 4
Ingredients: 1 1/2-2 pounds venison tenderloin (backstrap works, too); Salt and pepper; Vegetable oil; 1 tablespoon butter; 2 ounces peeled shallots, finely chopped; 1 clove garlic, finely chopped; 4 ounces mushrooms, finely chopped; 12 ounces shucked May River Oysters (or the best oysters available in your area), drained of liquor and picked free of any broken shells; 1 tablespoon dry sherry; 2 tablespoons fresh breadcrumbs; Sour Cream Pastry (recipe follows); 1 egg, beaten with 1 teaspoon water; 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, chilled; 1/2 cup sour cream

December 14, 2011

Recipe notes