Venison En Croûte Recipe | Abel & Cole
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Ingredients
- 4 shallots
- 400g chestnut mushrooms
- 700g venison fillet
- 100g butter
- 1 bouquet garni
- 140g Prosciutto di Parma
- 1 egg
- 600g all butter shortcrust pastry
- 2 tbsp cornflour
- 500ml fresh chicken stock
- 187ml red wine
- 220g jar of reducrrant jelly
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