Venison Wellington – Nutbourne Vineyards

Ingredients

• 1.2kg venison fillet, trimmed
• salt and freshly ground black pepper
• a drizzle of rapeseed oil
• 3 red onions, sliced
• 80g raisins
• 1 tsp ground mixed spice
• 80ml port
• 50g plain flour
• a pinch of salt
• 1 egg
• 2 tbsp chopped fresh herbs, such as parsley, chervil or basil
• 100ml milk
• 400g ready-rolled puff pastry
• flour, for dusting
• 1 egg, beaten
• 40ml white wine vinegar
• juice of 1 lemon
• 4 egg yolks
• 1 tbsp Dijon mustard
• 2 tbsp horseradish relish
• 150g butter