Venison Wellington Recipe - Great British Chefs

Ingredients

• 500g of loin of venison, cleaned with sinew removed
• 8 large spinach leaves
• 400g of puff pastry
• 1 egg yolk
• 1 tbsp of milk
• salt
• pepper
• 1 tbsp of vegetable oil
• 250g of button mushrooms
• 4 shallots, chopped
• 2 garlic cloves, chopped
• 100ml of Madeira
• 4 tbsp of double cream
• butter
• 150g of plain flour
• 2 eggs
• 140ml of milk
• oil