Cervena venison Wellington, port jus and cranberry chutney - Cervena

Ingredients

• 840 g Cervena venison loin portions ( (cut into 6 equal portions))
• 1 kg white cap mushrooms
• 6 tsp Dijon mustard
• 2 tsp Flat leaf parsley (finely chopped )
• 1 savoy cabbage
• 6 crêpes ( (recipe below))
• 6 6x6-inch ready roll puff pastry sheets
• 2 egg yolks (whisked together)
• 4 eggs
• 1 cup flour
• ½ cup milk
• ½ cup water
• 2 tbsp melted butter
• ½ tsp salt
• 6 cabbage leaves (large)
• 1 L beef stock
• 25 g garlic
• 25 g extra virgin olive oil
• 130 g ruby Port
• ½ bunch thyme
• 200 g celery (diced)
• 200 g white onion (diced)
• 200 g carrot (diced)