Christmas Venison Wellington with Red Currant and Peppercorn Sauce by Manu

Serves 4 - 6 | Time: Prep - 40 mins Cook: 40 mins

INGREDIENTS

2 tablespoons olive oil

800 g venison eye fillet, leave for an hour so it comes to room temperature

100 g baby spinach leaves

1 egg, lightly beaten with a pinch of salt

1 sheet careme butter puff pastry (or 2 sheets of puff pastry)

Mushroom duxelle

400 g swiss mushrooms

1 tablespoon olive oil

40 g butter

2 golden shallots, finely chopped

3 cloves garlic, finely chopped

6 sprigs thyme, chopped

3 tablespoons madeira or sherry wine

Sauce

2 x pouch The Sauce by Manu, peppercorn sauce

2 teaspoons red currant jelly, or enough to taste just for a bit of sweetness

METHOD

To make the duxelle, finely chop the mushrooms by hand, or pulse the mushrooms in a food processor until finely chopped.

Heat a heavy based non-stick frying pan with the oil and butter over medium-high heat. When the butter is melted and starting to foam, add the shallots and sauté for 2 minutes or until translucent.

Next, add the garlic, mushrooms and thyme and cook, stirring occasionally for 8-10 minutes or until the liquid has mostly evaporated and the mushroom mixture becomes lightly golden and nutty in flavour.

Deglaze the pan with madeira or sherry wine and cook, stirring frequently, for 2 – 3 minutes or until the liquid has evaporated. Season with salt and pepper. Spoon out the duxelle onto a plate and allow to cool.

Wipe the pan clean, place the pan over medium-high heat and heat the oil. Season with venison with salt and pepper, when the pan is hot, cook for 6 – 8 minutes, turning occasionally until well-sealed and golden on all sides.

Transfer onto a wired rack over a plate to rest and cool. The tray will catch any dripping liquid that releases from the meat.

Pre-heat the oven to 230C.

Line a flat baking tray with baking paper. Set aside.

Unroll and lay the pastry sheet on a light floured surface. Evenly spread the duxelle over the leaving a 2 cm gap from the edges. Scatter over the raw spinach, then place the venison in centre. Brush the edges of the pastry with egg wash and then roll to enclose the venison with the seams tightly sealed and the edges folded and tucked under.

Transfer on the prepared tray ensuring the venison is well covered with the pastry and seam is facing down on the tray.

Using a sharp knife, score the top of the pastry in your desired pattern, taking care not to cut all the way through the pastry. Brush the pastry with egg wash and bake in the oven for 25 - 30 minutes for medium rare or until the puff pastry is golden and crisp. Rest for 10.

While the meat is resting, heat the Peppercorn Sauce by Manu, according to packet instructions. Add and whisk in the red currant jelly through the sauce until well combined and heated through.

To serve, cut the venison wellington into even portions and place onto warmed plates. Pour over a generous amount of sauce and serve with your favourite Xmas sides.