Method

• Remove venison from fridge and packaging, cover lightly and allow to come to room temperature (about 30 minutes).

• Preheat oven to 200°C.

• Season the venison liberally with salt and pepper.

• Heat the olive oil in a skillet over high heat and sear venison until browned all sides. Transfer to a plate and while still hot, brush all over with Dijon mustard. Let it cool.

• In the same pan, add butter, shallots, garlic and thyme sprigs, sautéing until the shallots are translucent. Add the mushrooms and cook until moisture is evaporated. Pour in the white wine and reduce. Season well with salt and pepper. Set aside to cool.

• On a sheet of plastic, lay out prosciutto, slightly overlapping, forming a rectangle, spread the mushroom duxelles over the prosciutto. Placing the cooled venison in the centre, use the plastic to wrap the prosciutto, and duxelles around the venison tightly. Chill for 15min.

• Roll out puff pastry onto a floured surface. Unwrap venison from plastic, place in the pastry center, brush edges with egg wash, fold, seal, and crimp with a fork.

• Place Wellington seam-side down on a lined tray. Brush with egg wash, add a few slits on top, and bake at 200°C (400°F) for 20-25 minutes until golden.

• In a saucepan, reduce red wine by half, add in stock, and simmer until thick. Off the heat, whisk in butter, season with salt and pepper.

• Rest Wellington for 10 minutes after baking. Slice and serve with the red wine sauce.