| Venison Wellington, sustainable, healthy and great value

Ingredients

• 1 tbsp olive oil
• 750g/1lb 10oz venison fillet, from the thickest end, trimmed
• 2 onions , thinly sliced
• 1 tbsp light muscovado sugar
• 1 tbsp balsamic vinegar
• 1 tbsp finely chopped fresh thyme leaves
• plain flour , for dusting
• 375g/13oz ready-rolled puff pastry
• 1 tsp Dijon mustard
• 1 free-range egg , beaten
• salt and freshly ground black pepper
• 1 tbsp plain flour
• 300ml/½ pint hot beef stock
• 100ml/3½fl oz port or red wine
• 1 heaped tsp redcurrant jelly