Venison Wellington - Butchery Bowhouse

Ingredients

• 1 kg centre fillet of free-range venison
• 1 teaspoon juniper berries
• ½ a bunch of fresh thyme, (15g)
• 3 sprigs of fresh rosemary
• olive oil
• 400 g mixed mushrooms
• 25 g dried porcini mushrooms
• 1 clove of garlic
• 1 small knob of unsalted butter
• truffle oil
• 1 whole nutmeg, for grating
• plain flour, for dusting
• 1 x 500 g block of all-butter puff pastry
• 1 large free-range egg