Venison wellington

2 HOURS | SERVES 6-8 | EASY

onion 1, finely chopped oil for frying large flat mushrooms 4, finely chopped garlic 2 cloves, crushed flat-leaf parsley a small bunch, chopped white bread 1 slice, soaked in milk and then mashed dijon mustard 1 tbsp apple 1, peeled and grated vension mince 500g (or use venison burgers) eggs 2, beaten

Jus-Rol ready-rolled puff pastry 2 x 320g sheets • Fry the onion in a little oil until it is soft but not coloured, then add the mushrooms and cook until any liquid that is given off has evaporated. Add the garlic and cook for a minute. Remove from the heat, allow to cool for 10 minutes, then stir through the parsley, bread, mustard and apple.

• Add the venison mince, plenty of seasoning and 1/2 of the beaten egg, and mix everything thoroughly with your hands. • Lay out 1 sheet of puff pastry on a baking sheet and form the mixture into a log down the centre, brush round the edges with some water and lay the other sheet on top. Press down around the mixture to thoroughly seal the wellington. Trim the pastry to leave a 11/2cm border around the filling, crimping as you go.

• Decorate the top, if you like, and cut

2 small steam holes in the top with a sharp knife. Chill for 30 minutes.

• Heat the oven to 200C/fan 180C/gas 4. Brush the pastry with the remaining egg. Bake for 40 minutes or until the pastry is dark golden brown and a skewer pushed carefully into the centre feels very hot when pulled out. PER SERVING (8) 421 KCALS | FAT 22.4G SATURATES 10G | CARBS 32.5G | FIBRE 1.1G PROTEIN 21.8G | SALT 1G