Venison Wellington Recipe

Preheat the oven to 200°C.

Season the venison with salt and pepper and sear in olive oil until browned.

Place the venison on a chopping board to cool, and then brush with Dijon mustard.

Place the Parma ham slices on a sheet of cling film, and then place the venison on top.

Roll the cling film tightly to wrap the Parma ham around the venison and chill in the fridge for 20 minutes.

Roll out the puff pastry to a size that can wrap around the venison and place the venison in the centre.

Brush the pastry edges with beaten egg and fold over to seal.

Place on baking tray and brush with beaten egg. Score the pastry lightly with a sharp knife and bake in a preheated oven for 35-40 minutes until golden brown.

While the Wellington is baking, melt butter in a saucepan and add onion and garlic. Cook until softened.

Pour in the red wine and beef stock and bring to simmer. Cook for 10 minutes.

Gradually stir the cornflour mixture into the sauce until it thickens.

Serve the Venison Wellington with the sauce.