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Big Game Recipes: Buffalo: Buffalo Wellington
Ingredients
  • 2 1/4 pounds Buffalo Tenderloin
  • 1 sheet Puff pastry
  • 1/2 pound Wild chantrel mushrooms
  • 1 3/4 ounces Pate foie gras

Directions
Sear and season tenderloin. Saute mushrooms and deglaze pan for juice. Lay out sheet of pastry spread with foie gras, lay mushrooms down, then place bison and wrap. Place on baking sheet, bake at 375 degrees until internal temperature reaches 140 degrees. Let rest, slice and serve.

? Servings.