Mini Wellington Recipe with Venison | olivemagazine

Ingredients

• 50g butter
• 1 × 300g piece venison or fillet trimmed
• 1 shallot finely chopped
• 10g dried porcini mushrooms soaked in 4 tbsp boiling water
• 1 clove garlic finely chopped
• 100g flat mushrooms finely chopped
• 2 tsp thyme chopped
• to dust plain flour
• 300g puff pastry
• 1 egg beaten
• 200g parsnips peeled and cut into chunks
• 300g potatoes peeled and cut into chunks
• 100ml milk
• 40g butter
• 50g crème fraîche