Venison wellington - delicious. magazine

Ingredients

• 1 venison loin (around 800g)
• Knob of unsalted butter
• Plain flour to dust
• 500g block all-butter puff pastry
• 4 medium free-range egg yolks, beaten
• For the sauce
• 250ml madeira wine
• 500ml beef stock
• 50g unsalted butter, chilled and diced
• Specialist kit
• Meat thermometer
• For the mousseline
• 125g skinless chicken breast, chopped
• 50g mixed mushrooms, ideally wild
• 125ml double cream
• Pinch cayenne pepper
• For the pancakes
• 50g plain flour
• 1 medium free-range egg
• 60ml whole milk
• 1 tbsp finely chopped herbs (such as parsley, tarragon and/or chives)
• Vegetable oil, to fry