Venison Wellington - Meat Smoke Fire

Ingredients

• 500 g venison loin
• 1 pack prosciutto
• 1 pack pre rolled puff pastry
• 1 egg (beaten)
• Either Duxelles or chicken liver pate (see below)
• 1/2 bag Spinach leaves (optional)
• 50 g butter
• 1 large shallot (finely chopped)
• 1 garlic clove (crushed)
• 400 g chestnut mushrooms (very finely chopped in a food processor)
• 1 tbsp finely chopped thyme leaves
• 2 tbsp brandy
• 50 g slightly salted butter
• 1 small onion (finely chopped)
• 2 bay leaves
• 1 tsp fresh thyme (chopped finely)
• 225 g frozen chicken livers (defrosted)
• salt and pepper to season