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1
Preheat the oven to 450 degrees.
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2
Rub the tenderloin with salt and pepper and brush it lightly with oil.
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3
Heat a skillet over medium-high heat and lightly sear all surfaces of the meat, including the ends.
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4
Remove the meat from the pan and set aside.
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5
Melt the butter over high heat; add the shallots and garlic and saute for 2 to 3 minutes.
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6
Add the mushrooms and saute for 2 to 3 minutes longer.
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7
Add the oysters and sherry, and cook until the oysters are opaque.
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8
Remove from the heat and allow to cool slightly.
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9
Drain off any liquid and combine the mixture with the breadcrumbs in the bowl of a food processor.
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10
Process until well blended and nearly smooth.
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11
Line a colander with several layers of cheesecloth and spoon the pate into it.
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12
Allow to drain for 10 to 15 minutes.
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13
If the pate seems too wet, pick up the edge of the cheesecloth, twist it together, and wring out the excess liquid.
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14
Roll the pastry dough out on a lightly floured surface to form a rectangle less than 1/4 inch thick.
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15
Spoon some pate into the center of the dough and spread it to form a shape similar to that of the tenderloin.
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16
Place the venison on the pate, then cover the top and sides of the meat with the remaining pate.
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17
Wrap the pastry around the venison, overlapping the edges to form a seam.
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18
Moisten the edges with water and pinch lightly to seal.
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19
Trim the top layer of pastry from both ends and fold the ends up over the sides of the venison, sealing as before.
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20
Carefully turn over the pastry-wrapped tenderloin and place seam-side down on a lightly greased baking sheet.
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21
Brush with the beaten egg.
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22
Decorate the top with designs cut from the pastry scraps.
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23
Brush the cutouts with beaten egg.
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24
Bake the tenderloin for 15 to 20 minutes, or until the pastry is golden brown.
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25
Remove from the oven and let stand in a warm place for 10 minutes before carving.
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26
Combine the flour and salt in a food processor and pulse once or twice to mix.
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27
Cut the butter into chunks and add it to the processor.
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28
Process until the mixture resembles coarse cornmeal.
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29
Add the sour cream and pulse until the dough forms a ball.
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30
Remove the dough and knead it a few times.
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31
Wrap the dough in waxed paper and refrigerate for at least 1 hour.
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32
The dough can be frozen for up to 1 month; allow it to thaw partially before rolling.
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33
For those who dont care for oysters, a mushroom duxelles may be used instead of pate.
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34
Substitute 8 ounces of finely chopped fresh mushrooms (any kind will do) for the oysters, and follow the above procedure.
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35
You may also substitute a beef tenderloin for the venison.
