Season the venison with Salt/pepper, then heat 1 tbsp olive oil in a pan and sear the venison on both sides. After 5-7 mins remove the pan to cool. All the remaining olive oil and fry the garlic and onion until soft, add the chopped herbs and mushrooms add the pate, sherry and seasoning and simmer 5-7 mins.
Roll out pastry onto floured bakoglide until it is 3mm thick. Place the venison in the middle of the pastry and top with mushroom mixture. Cut Pastry in strips fanning out from the venison and brush with milk and beaten egg. Wrap strips around venison in rotation and secure them with a brush of beaten egg/milk until the venison is wrapped up. Place in preheated oven at 220⁰C for 45 mins or until pastry is browned.
Hints and Tips:
We served with new potato’s and a melody of green vegetables.
Try our Venison Wellington we used Craggs & Co’s ancient grain Spelt Flour. It’s 100% British!