Ingredients:
1⁄4oz (10g) dried wild mushrooms (optional)
2 tbsp olive oil
4 venison loin steaks, each 4–6oz (120–150g)
sea salt and freshly ground black pepper
2 tbsp unsalted butter
2 shallots, finely chopped
1 garlic clove, finely chopped
7oz (200g) mixed mushrooms, including wild
mushrooms if possible
1 tbsp thyme leaves
1 tbsp brandy or Madeira
14oz (400g) ready-made puff pastry,
1 egg, beaten, for glazing

Method
1 Preheat the oven to 400°F (200°C). If no fresh wild mushrooms are available, put the dried wild mushrooms in a bowl and cover with boiling water. Leave for at least
15 minutes.

2 Heat the olive oil in a frying pan. Season the venison steaks on all sides with salt and pepper and cook them, 2 at a time, for 2 minutes each side, until they are browned all over. Take them out of the pan and set aside to cool completely.

3 Melt the butter in the same pan. Add the shallot and cook it for 5 minutes over medium heat until softened, but not brown. Add the garlic and cook for 1–2 minutes.

4 Coarsely chop the fresh mushrooms and add them to the pan with the thyme. Season and cook for 5 minutes until they are well softened and any juices have evaporated. Add the brandy and cook over high heat for 1 minute until that has evaporated too. Remove from the heat and let cool. If using dried mushrooms, drain them, chop them coarsely, and add to the mushroom mixture.

5 Divide the pastry into four equal pieces and roll out rectangles about 1⁄4in (5mm) thick and large enough to wrap around each steak. Pat each steak dry with paper towel.

6 Place a quarter of the mushroom filling in a rectangle roughly the same shape as the venison steak to one side of the pastry, leaving a clean edge of at least 3⁄4in (2cm). Flatten the mushrooms down and place a steak on top. Brush the edges of the pastry with beaten egg and fold the pastry over the meat. Press the edges down firmly to seal in the meat. Crimp them in to give an attractive finish. Repeat with the remaining steaks and pastry. Cut small slits in the top of the wellingtons to allow the steam to escape, and brush the tops with more beaten egg.

7 Place the pastries on a heavy baking sheet with a rim and bake in the top third of the oven for 20–25 minutes, or until puffed up and golden. The longer the wellington is cooked, the more well done the meat will be. Remove from the oven and allow to cool for 5 minutes before serving.

Venison Wellingtons Recipe